Layered Chocolate Cream Cake with Coffee Whipped Cream Draft

How I make it

Sponge

1. Preheat the oven to 350°F (180°C) and line a baking pan with parchment paper.

2. Put the egg whites in a clean mixer bowl and start whipping. When they turn foamy, gradually add 4 tbsp of the sugar and whip to stiff peaks.

3. In a separate bowl, beat the yolks with the rest of the sugar until pale and fluffy.

4. Add the cocoa and flour and mix.

5. Add the whipped whites and gently fold in until uniform.

6. Transfer to the pan and bake for 25-30 minutes, until set and a toothpick inserted in the center comes out dry. Let cool completely.

Syrup

1. Put all the syrup ingredients in a saucepan and cook until the sugar dissolves completely. Let cool.

Cream filling

1. Beat the sugar and butter in the mixer bowl.

2. Add the cocoa and mix until incorporated.

3. Add the rest of the filling ingredients and mix until smooth.

Coffee whipped cream

1. Start whipping the cream in the mixer bowl, gradually add the sugar and coffee, and whip to stiff peaks.

Assembly

1. Cut the cake in half horizontally and carefully lift off the top layer.

2. Pour the syrup over the cake and wait until it soaks in.

3. Spread the cream filling in an even layer over the bottom layer.

4. Set the top layer over the cream and spread the whipped cream on top.

5. If you like, grate chocolate on the coarse side of a grater and scatter over the cake.

6. Keep in the fridge, cut into squares and serve in paper cups.