How to make
First, the cake layers are baked. You need to make a simple sponge cake layer for them, which does not need a leavening agent, because with the right technique you get a great fluffy sponge cake layer.
Beat the egg whites into a foamy mixture and yolks separately into a fluffy cream. The sugar is added to the egg whites in parts and beaten until the crystals melt and a thick and shiny meringue is obtained. To make the process shorter, powdered sugar can be used instead of crystal.
The egg yolk cream is added to the egg whites and is gently stirred until a homogeneous mixture is obtained.
The flour is sifted in portions and mixed with the same smooth movements from the bottom to the top.
Pour it into a cake tin with a detachable bottom, 11″ (28 cm) in diameter, with the bottom covered with baking paper. You can use a smaller cake tin, but instead of two cake layers you will have three and the cake will turn out taller.
Bake the cake layer until it's fully baked at 360°F (180 degrees).
Before detaching the bottom, pass a knife along the walls and leave the cake layer to cool. I sometimes make it from the day before.
The cooled cake layer is cut evenly into two separate cake layers. If a smaller form is used, we said - three. It is good to leave a mark on each one, so that you can then know how to properly place them on top of each other and there are no irregularities.
Prepare a syrup by boiling water and sugar for 7-10 minutes. The rum and coffee are added at the end or at the last minute. Allow the mixture to cool. If we pour the hot syrup over the cake layer, it will soften a lot.
Prepare a cream by heating 4 cups (800 ml) of milk with sugar and vanilla. No need to boil the mixture.
Beat the eggs with the remaining milk and starch and pour in a thin stream to the rest of the mixture on the stove. The heat is reduced so that the egg custard does not burn and there is no smell of boiled eggs.
Stir until it thickens, given that starch creams remain thinner, but when they cool, they thicken very well. Finally, add the butter and stir to melt and blend it with everything else. The cream is not too sweet, because it is not necessary - the other components of the cake compensate for it.
Melt in a water bath 3.5 oz (100 g) of dark chocolate with a little confectionary cream.
Start assembling the chocolate cake by placing a cake layer in the same pan, syruping it, spreading it with all of the melted chocolate or half of it. Pour it evenly with half of the cream. Place the second cake layer on top and proceed in the same way. In case there are three cake layers, the mixtures are distributed, so that there is enough for all three. Smooth out the cream on top.
It's time for the chocolate ganache. It's quite ordinary. For it, heat the cream over low to moderate heat, add the chocolate and sugar to melt and add the butter at the end. Stir well and pour it over the already firm cream.
When it has completely cooled, the cake with vanilla cream and chocolate is wrapped in cling film and stored in the refrigerator for several hours or until the next day.
Before detaching the cake tin, go along the sides of it with a damp knife. Sprinkle it with ground nuts and it is ready.
Enjoy!
