Separate the egg whites from the yolks and beat the egg whites until stiff peaks form.

Add the yolks, mix again, then add the flour and mix again.

Add the baking powder, vanilla extract, and milk, and mix.

Mix all the ingredients well and dust your cake pans with flour.

Pour the batter into the prepared pans and tap them gently to release any air bubbles.

The cake is ready when a light golden crust forms or when a toothpick inserted in the center comes out clean.

Let the cakes cool before removing them from the pans. You can also use two 8-inch round pans for best results; this recipe makes enough for two pans.

If you want to add filling, slice the cake in half and poke holes with a fork so the three milks mixture can soak in.

For the filling, slice the strawberries and cook them in a hot skillet with the sugar.

Mash the strawberries as they cook, then blend them briefly and set aside.

Mix the three milks together and pour over the first cake layer.

After soaking, cover with the strawberry filling.

Place the second cake layer on top and soak again with the milk mixture.

Whip the cream until thick and it holds its shape, reserving about half.

Frost the cake and use a scraper or spatula to smooth the surface.

Melt the chocolate in the microwave or in a double boiler. Let it cool slightly but keep it liquid for decorating the cake.

Drizzle some of the melted chocolate over the cake with a spoon.

Add some of the remaining melted chocolate and the cocoa powder to the reserved whipped cream.

Use a piping bag and tip to decorate the cake.

Continue decorating as you like; you can add fruit or sprinkles.