MILK CHOCOLATE CREAM:
100 g soft butter
300 g of icing sugar
200 g of mascarpone
200 g of milk chocolate

ORNAMENTAL:
50 g grated dark chocolate

ALSO:
1 springform pan of 20 cm
little butter to grease the springform pan

Mix the butter with the sugar to a smooth paste. Sift baking powder, flour and cocoa into the batter. Melt the chocolate and pour in the batter. Add the eggs, one at a time, and beat well in between. Butter springform pan with butter. Divide the dough into the pan and bake in a preheated oven at 175 ° C for 45-50 minutes. Let it cool completely on a wire rack.
Beat butter and icing sugar, and add mascarpone. Melt the milk chocolate over a water bath and stir in the cream. Spread the chocolate cream over. Let the cake cool for at least 1 hour to allow the cream to sit. Sprinkle with grated chocolate, and serve