Alfajor cake, Argentinian style

This cake is delicious, moist and rich. This recipe is from En guete! Kako's blog.  I did double the recipe suggested by Kako and assemble a cake of 23 cm (9") in diameter, I think it's for 16 people with generous chunks. All that would do differently next time is to coat the cake with a ganache (chocolate cream) instead of solid chocolate because it is quite difficult to cut the chocolate and it breaks.
The alfajores argentinos are very famous and they really deserve it, very popular en Chile also, I really like better doing this cake version is a lot of less work and with stunning results.
 
Alfajor cake
for 16 portions

Ingredients:

• 170 grams/6 oz of unsalted butter at room temperature
• 130 grams/ 4 oz of light brown sugar
• 2 large eggs at room temperature
• 20 grams/1oz of honey
• 340 grams/12 oz of all purpose flour 2 teaspoons vanilla extract
• 4 tablespoons cocoa powder, unsweetened
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/8 teaspoon fine salt

for the filling:

• 1 1/2 can of dulce de leche

for frosting:

• 200 grams semisweet chocolate  (60% cocoa)
• 1 tablespoon vegetable oil

Directions:

1. To make the dough, beat the butter until creamy and pale with the paddle attachment on the stand mixer, add sugar and beat again until creamy, add eggs one at a time, beating until incorporated. Add honey and vanilla, beat until incorporated. Sift flour, cocoa, baking soda and salt and mixed, then add to the previous batter and mix until a dough forms. Cover with plastic wrap and refrigerate for 2 hours.
2. Preheat oven to 350F/180C.
3. Divide dough into 4 portions and make 4 balls. Rolled the dough on top of the sheet of parchment paper, cut using a plate or springform pan (9') as a guide. Repeat with remaining dough pieces.
4. Bake each "cookie" for 5 minutes, the dough will grow slightly in the oven. Remove from the oven and let it cool on top of a rack.
5. Assemble the cake alternating the "cookies" with the dulce de leche. Wrap with plastic wrap and refrigerate overnight.
6. The next day chop the chocolate into small pieces and add the vegetable oil, melted in the microwave, 30 seconds, remove, stir for 1 minute, continue with 15 seconds intervals, stirring in between, until all chocolate is melted. Cover the cake, keep refrigerate and let it get solid (about 2 hours) before serving.