Preheat oven to 350°F.

Butter and flour pans.

Place rasins in small cup/bowl and cover with 2 Tbsp congac.

Sift flour into a bowl. Add cocoa powder, baking soda, baking powder, salt. Set aside.

Beat eggs and sugar until sugar disolves and well combined.

Add vanilla extract.

Slowly mix in dry ingredients.

Fold in sour cream, then condensed milk and rasins and congac.

Pour batter into pan and bake for 25 minutes.

Do not double recipe. Make again for second cake.

Once cake is baked, drissel with congac.

Let cakes cool.

Frosting: combine butter at room T, rest of condensed milk and cocoa powder until smooth.

Spread frosting over each cake and put one on top another. You can cut each cake in half as well.

For Topping: heat butter and cream gently in a pan until butter melts.

Add chopped chocolate and stiff until chocolate melts.

Add cocoa powder. Continue to stir.

Spread over cake.

Refrigerate.

Options: for sweeter syrup, combine 2 tbsp sugar, 1/2 cup water and 1 tbsp congac.

Note: cake didn't taste very chocolaty--suggest doubling the cocoa ingredient.

Alternative: use 1 entire can of sweetened condensed milk per cake.

Decorate with toasted nuts.