On the base: In a bowl, sift flour, cocoa, baking soda, salt and baking powder. In another bowl, stir with a mixer the butter and sugar until fluffy cream - about 5 minutes. Add the eggs one by one. Good eggs are at room temperature. Mix until a uniform mixture. In a cup mix coffee and milk. To egg-oil mixture, half of the flour and stir with a spatula or spoon. Add the milk with the coffee, and then the other half of the flour. Stir until a smooth mixture. The bottom of the form cake stood with baking paper, and the walls are oilt. The mixture is poured into the mold and bake in a preheated oven at 180 C average grid about 45-50 minutes or until a toothpick stuck into the center out dry. The original recipe bake the bases twice, the mixture is divided equally between the two trays, each bake about 20 minutes. If so you can more easily use this technology. I prefer cooking at once and then cut to the base of two. The base is removed from the oven and leave to cool completely. With a sharp knife circulates between the base and sides of the form and then very slightly released from the tray. Using a sharp knife smooth the base is divided into two. The lower base irrigate evenly with half of coffee and returned to form, as the walls are placed. * banana mousse, gelatin and water is poured into a bowl and leave for 1-2 minutes to swell. Bananas are creased well with a fork or Strain, add a spoon of powdered sugar and mix well. Cold cream mix foam. Bananas are heated in a water bath or in the microwave slightly, so that the mixture is pleasantly warm to the touch. Gelatine was heated in a water bath or in a microwave for 20 seconds to liquefy it. Away Leave for 1-2 minutes while his temperature becomes roughly equal in temperature bananas and then added to a banana mixture. Mix well. Bananas were added to the cream with a gentle stirring. Musat is distributed evenly on the bottom base. Was placed on top the other part of the base and is irrigated uniformly with the rest of the coffee. The cake is placed in the refrigerator for an hour or two to toughen musat. * On dulce de leche: Dulce de leche could be prepared in advance to save time. deep pan filled with water is placed inside the unopened can of sweetened condensed milk, so that the can be completely covered with water and boil over low heat for about 4 hours, adding hot water when the water boil off. Tin to cool completely and opens. The cake is removed from the refrigerator, the walls of the mold is removed and dulce de leche is distributed evenly on top and sides of cake with a smooth knife. Cake back in the refrigerator. * decoration: The walnuts be ground or crushed. In a saucepan pour the sugar and heat on the stove until caramelized and get dark caramel. On baking paper or metal foil using a spoon pour the caramel and is distributed in a thin layer. Allow to cool completely. Caramel is broken or grind in a blender to shreds. Cake affixes removed with walnuts. At the edge of the cake sprinkled strip schukan caramel. The rest of the cake sprinkled with ground walnuts. * The products are cake with diameter 26 cm.