Sponge cake: Pre-heat the milk with butter. Beat eggs for about a minute at the maximum speed of mixer, then gradually add 150 g of sugar, and beat until white and air mass (about 5-6 minutes).

In a separate bowl, mix the sifted flour with the baking powder, cocoa and salt. In three stages to introduce the flour to the eggs, stirring with a spatula from the bottom up (the mixer is strictly contraindicated). Pour the milk into the dough. Put in the form bake for 25-30 minutes in preheated oven 175 degrees (in multivarka mode "Pastries" - 60 minutes).

Ready biscuit cool, cut into three Korzh, to impregnate brandy impregnation. To impregnate boil 80 grams of sugar and 180 g of water, cool and aromatizante cognac.

Chocolate cream: 100 g dark chocolate (at least 55% cocoa) broken into pieces and put in a bowl.

Cut the vanilla pod in half and remove the seeds. Fold into a small saucepan the cream, vanilla pod and seeds. Bring all to a boil over medium heat. Put the saucepan aside, cover and let steep for 10 minutes.

Then remove the pod. Add 30 g of sugar and again return to the fire. Stirring occasionally, wait until the sugar is dissolved. Again, bring the cream to a boil. Pour hot cream into chocolate. Wait 30 seconds, then slowly start to stir, until chocolate is completely dissolved and smooth. Cool the temperature of the ganache to 50C, then add the butter and mix well again.

Put first soaked the cake with 1/2 chocolate cream, cover with second layer, place the remaining cream and cover the third Korzh.

Ganache: Smash 75 g of chocolate and fold it into the bowl. In a saucepan bring to the boil 150g of cream with salt, remove from heat. In the dry bucket add 75g of sugar and put on fire. Without disturbing, melt it and bring to a caramel color. From time to time a little shake so that the sugar evenly distributed along the bottom. Once you get a uniform caramel, immediately remove the ladle from the fire, a thin stream pour in the hot cream. Stir until smooth. Add 50g of butter. Stir until it dissolves and immediately pour all into bowl with chocolate. Wait 30 seconds and slowly start to mix until the entire mixture is smooth. Whisk with a blender.

Cover the cake top with ganache, optionally, decorate with chocolate leaves.

For the preparation of chocolate cream, ganache and biscuit I use brown sugar "Mistral" is universal.