Two Loves Chilled Cake

Completely dissolve the cocoa powder in freshly boiled, very hot water.

Incorporate the oil into the dissolved cocoa mixture.

Beat the eggs with the sugar until you achieve a very light and voluminous mixture.

Add the cocoa, water, and oil mixture to the egg and sugar cream.

Alternate adding the all-purpose flour gradually into the batter, mixing slowly to maintain the incorporated air.

With the last addition of flour, mix in the baking powder along with the baking soda.

Prepare the pan by greasing the bottom and lining it with parchment paper, then grease the parchment paper again. Do not grease the sides.

Pour the batter into the prepared pan and bake in a preheated oven at 350°F (180°C) for about 50 minutes, or until a toothpick inserted comes out clean.

Prepare the base filling (white fudge) by cooking sweetened condensed milk, heavy cream, and butter until the desired consistency is reached.

Divide the base filling into two equal portions.

In one half, add the white chocolate and mix until melted and incorporated to form one filling. Repeat the process with the dark chocolate in the other half.

Let the cake layers cool completely on a wire rack.

Slice the baked cake in half horizontally to get two layers, and remove the thin top layer from both halves for better syrup absorption.

Prepare the soaking syrup by mixing sweetened condensed milk with water (one can of sweetened condensed milk is enough for both layers).

Use the same pan the cake was baked in, adjusting the sides (if necessary, use cardboard lined with aluminum foil) to match the exact size for the assembled cake.

Moisten one cake half with half of the soaking syrup.

Spread the white filling over this first moistened layer, and then cover it with the dark filling.

Place the second cake layer on top and drench it with the remaining sweetened condensed milk and water syrup.

Refrigerate the assembled cake for at least 10 hours (ideally overnight) to firm up.

To slice, dip the knife in very hot water for a few seconds before each cut. It is not necessary to dry the knife; the moist cut is more effective.

Wrap the slices using appropriate chilled cake wrapping for freezer storage (can last up to 3 months).