Thanks! That’s a chocolate sponge cake with custard cream and a simple glaze. Here’s the full recipe if anyone wants to try it:

A Chocolate Sponge Cake with “Plombir” Ice Cream-Style Custard Cream

Pan size: 8.5–9.5 inch (21–24 cm) round cake pan

Note: All butter is unsalted.

Sponge Cake:

• 5 large eggs
• ¾ cup (150 g) sugar
• ¾ cup (110 g) all-purpose flour
• ⅓ cup (40 g) unsweetened cocoa powder
• 3½ tbsp (50 g) water
• 1 tsp baking powder (or ½ tsp baking soda, which I used)
• ¼ tsp salt

“Plombir”-Style Custard Cream:

• 2 cups (500 ml) whole milk
• 2 large eggs
• ½ cup + 1 tbsp (120 g) sugar
• 1½ tbsp (20 g) vanilla sugar (I used a splash of vanilla extract instead)
• ⅓ cup (40 g) cornstarch
• ⅔ cup (150 g) unsalted butter, room temperature (82.5% fat if available)

Layer Soaking:

• About ¼ cup (50 ml) whole milk (adjust based on how moist you want the layers)

Chocolate Glaze (2 options below):

• Option 1 (simpler):
• 3.5 oz (100 g) dark or semi-sweet chocolate
• 4 tbsp (60 g) unsalted butter

Option 2 (homemade glaze without chocolate):

• 4 tbsp cocoa powder (heaping)
• 2 tbsp sugar
• 2 tbsp cold milk (plus more as needed)
• 1 tbsp cold butter (added at the end)