Mocha layer cake filled with chocolate and rum cream

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+ 8 people

+Pour the chocolate sponge cake

°5 eggs

°120g flour

°120g of sugar

°30g cornstarch

°30g bitter cocoa powder

°5g baking powder

°Pour the syrup

°120ml water

°70g of sugar

°20g amber rum

+Pour in the Italian meringue

°125g of sugar

°70g egg white

°40g of water

+Pour the buttercream

°360g of butter

°5 egg yolks

°240g of sugar

°100g of water

°1.5 tablespoons instant coffee

+For decoration

°100g slivered almonds


  1. To make the sponge cake, try to separate the egg whites from the yolks then whisk the yolks with 50 g of sugar in a bowl so that the mixture whitens.
  2. In another bowl, beat the egg whites with the rest of the sugar added later.
  3. Gently add the whipped egg whites to the bowl with the yolks using a spatula.
  4. Gradually add the flour, cornstarch, bitter cocoa and baking powder previously sifted until a smooth paste is obtained.
  5. Place a dessert circle on a baking sheet lined with parchment paper.
  6. 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.
  7. Pour the dough into the ring and bake for 20 minutes in a preheated oven at 180°C.
  8. Unmold the sponge cake when it comes out of the oven and let it cool on a wire rack.
  9. To prepare the syrup that will soak the sponge cake, bring the water mixed with the sugar to a boil in a small saucepan, then turn off the heat and pour in the rum. Let the syrup cool.
  10. For the Italian meringue, heat the water and sugar in a small saucepan to 121°C to obtain a syrup.

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