Beat the eggs with the sugar and vanilla sugar until pale and fluffy.

Add the oil and milk and mix briefly to combine.

Fold/whisk in the sifted flour, cocoa powder, baking powder, and salt. Mix until smooth.

Line a 20 cm cake pan with baking paper.

Pour in the batter and bake at 190°C for 40–45 minutes.

Cool completely, then cut into two equal layers.

Heat the cream until it’s just about to boil (small bubbles around the edges).

Remove from heat, add chopped chocolates and butter.

Let sit 2 minutes, then stir until smooth.

Add salt, powdered sugar, and vanilla.

Chill completely (2–3 hours), then whip until airy and spreadable.

Divide into two parts.

Warm the milk, coffee, and sugar just until sugar dissolves.

Soak the first cake layer well, spread on half the filling.

Add second layer, soak well, spread remaining filling on top.

Decorate with chocolate shavings/crumbs.

Refrigerate 3 hours, ideally overnight.