Mocha layer cake with rum chocolate cream filling


+ 8 persons

+ Pour the chocolate sponge cake

°5 eggs

°120 grams of flour

°120 grams of sugar

° 30 grams of corn starch

° 30 g bitter cocoa powder

°5 grams of baking powder

° Pour the syrup

° 120 ml of water

°70 grams of sugar

° 20 grams of amber syrup

+ Pour Italian meringue

° 125 grams of sugar

°70 g of egg whites

°40 grams of water

+ Pour the butter

°360 grams of butter

°5 egg yolks

°240 grams of sugar

° 100 grams of water

° 1.5 tablespoons of instant coffee

+ for decoration

°100 grams of peeled almonds



To prepare the sponge cake, try to separate the egg whites from the yolks and then whisk the yolks with 50g of sugar in a bowl until the mixture whitens.


In another bowl, beat the egg whites, adding the rest of the sugar later.


Gently add the beaten egg whites to the bowl along with the yolks using a spoon.


Gradually add the flour, cornstarch, bitter cocoa and baking powder until a soft dough is obtained.


Place a candy circle on a baking sheet lined with parchment paper.


The sponge cake will puff up a lot during cooking. To increase the height of the circle, line it with a strip of parchment paper.


Pour the dough into the ring and bake for 20 minutes in a preheated oven at 180°C.


Remove the sponge cake mold when it comes out of the oven and let it cool on a wire rack.


To prepare the syrup that will soak the sponge cake, bring the water mixed with sugar to a boil in a small saucepan, then turn off the heat and pour in the rum. Let the syrup cool down.


For the Italian meringue, heat the water and sugar in a small saucepan to 121°C to obtain a syrup.

Enjoy !