Mocha layer cake filled with chocolate and rum



+ 8 people

+ Pour the chocolate sponge cake

°5 eggs

°120 g flour

°120 grams of sugar

° 30 g of cornstarch

° 30 g of bitter cocoa powder

°5 grams baking powder

° Pour the drink

° 120 ml water

°70 grams of sugar

° 20 g of amber syrup

+ Italian meringue molding

° 125 grams of sugar

°70 g egg white

°40 grams of water

+ pour butter

°360 grams butter

°5 egg yolks

°240 grams of sugar

° 100 g of water

° 1.5 tablespoons of instant coffee

+ for decoration

°100 gm peeled almonds



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


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


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


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


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


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


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


Remove the sponge cake 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 the rum. Let the drink cool.


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

Enjoy !


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