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PREPARE 2 spring forms by greasing them with butter and a small layer of flour. PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit. SIFT flour, baking soda, baking powder, and salt in the large bowl of your stand mixer and mix well.
HEAT 100 ml of milk in a small saucepan and when it's hot enough you can dissolve 100 grams of chocolate into the milk and whisk well. If you use chocolate bars, it's easier if you chop them into smaller pieces first.
When the chocolate is melted completely, remove the pan from the heat and pour in another 400 ml cold milk and mix well. ADD 2 eggs, sugar, sunflower oil, vanilla extract, and the milk and chocolate mixture to the flour and keep on mixing at medium speed until you've reached a smooth batter.
DIVIDE the batter into the 2 prepared spring forms and bake in the oven for about 30 minutes, depending on your oven. You can check with a wooden skewer if the cakes are ready, when the skewer comes out clean, the cakes are done.
TRANSFER them to a cooling rack and wait at least 15 minutes before removing the springform. Let the cakes cool off completely.
Meanwhile, MELT 250 grams of butter and let it cool off for about 10 minutes. SIFT in the cocoa powder and powdered sugar. WHISK well and add 100 ml milk until you've reached a smooth frosting.
Let it cool off completely before adding it to the cake, this way you can see if the consistency isn't too thick to divide properly. Maybe it needs a little bit more milk, depending on how you like your frosting.
DIVIDE a layer of frosting on top of 1 of the cakes and place the second one on top. DIVIDE the rest of the frosting over the whole pie, and don't forget the sides as well.
GARNISH the chocolate pie with white chocolate shavings as you like and enjoy!