How to cook
Prepare the layers by melting the butter on low heat and add the sugar, oil, cocoa and vanilla. Stir until you get a homogeneous mixture and add the eggs, milk and cream. Sift the flour with the baking powder and add it to the egg mixture.
Pour it into a tray covered with baking paper, cover it with foil and bake for 30 minutes at 356°F (180 °C). Remove the foil and bake the dough for another 20 minutes. Take it out and leave it to cool completely. Prepare the cream topping by beating the cream and slowly adding the jam.
Prepare the glaze by mixing the cocoa and powdered sugar. Melt the butter, add the cream and cocoa with powdered sugar and mix everything well. Cut the baked dough into two, in order to obtain two layers.
Smear 1 layer with plenty of cream and place the other layer on top, gently pressing down.
Coat the upper layer with glaze and let it flow down the sides of the cake. Leave in the fridge for 4-5 hours and serve decorated with chocolate bonbons.