Chocolate cake with double filling: the delicious and irresistible recipe

BATH: combine water and sugar in a saucepan, bring to the boil for 5 minutes. Then let it cool.
CREAM: whip the butter for 5 minutes, then gradually add the condensed milk and the melted chocolate.
Finish the cake by cutting off the top, then divide it into three layers.
Add the liqueur to the now cold syrup.
Now assemble the dessert by wetting the cake and alternating a layer of cream and a layer of peach jam.
Let the dessert cool in the refrigerator for 5-6 hours.
DECORATION: melt the dark chocolate in the hot cream. Then use the mixture to coat the cake.
Then decorate with the crumbled cake leftovers and melted chocolate.