Ingredients for Filling:

2½ cups milk
1/4 cup cocoa powder
1/2 cup corn starch
1/2 cup sugar
1 cup unsalted butter
1/2 cup icing sugar

Ingredients for Cake Decoration:

3/4 cup semi-sweet chocolate
2 to 3 tablespoons heavy cream
1 to 2 teaspoons unsalted butter
Whipped cream

Directions for Cake Preparation:

1. Cut 8 (8-inch) rounds from wax paper.
2. Cream together butter and sugar.
3. Measure and sift together flour, cornstarch and baking powder and fold into the butter mixture.
4. Beat in the eggs, one at a time and stir in the vanilla extract.
5. Divide mixture into 8 equal portions and spread thinly into circles on the wax paper rounds, to within 1-inch of the edges.
6. Bake for 5-7 minutes or until just lightly golden brown and carefully remove paper. Cool.

Directions for Filling Preparation:

1. Mix cocoa, sugar and cornstarch together with some of the milk until smooth.
2. Bring the remaining milk to the boiling point, add cocoa mixture and stir over low heat until thickened. Cool at room temperature until lukewarm.
3. Mix together butter softened at room temperature with icing sugar until creamy.
4. Gradually whip into the cooked lukewarm mixture.

NOTE: Cool filling in the refrigerator approximately 2 hours before using.

Directions for Decoration:

1. Melt the chocolate with heavy cream over hot water, add butter and pour over the cake.
2. Decorate with whipped cream when cold.