Chocolate mimosa cake

First of all, let's start by making the chocolate sponge cake : break the eggs into a bowl, add the sugar and whip everything with an electric whisk until the mixture has tripled in volume.

Add the sifted flour with the starch and cocoa and mix delicately from bottom to top with a kitchen spatula.

When all the ingredients are well mixed, butter and flour a 24cm diameter cake tin, pour in the mixture and cook at 180°C for 30-40 minutes . Before taking it out of the oven, proceed as always with the toothpick test .

Now let's move on to the chocolate custard . In a saucepan, cream the egg yolks with the sugar and flour . Separately, in another saucepan, heat the milk until it comes to the boil.

Pour it slowly over the other ingredients, stirring constantly with a hand whisk, and put it back on the heat. Let the cream thicken for about 10 minutes.

In the meantime, chop the dark chocolate with a knife and, once the cream is ready, incorporate it. Mix well until it has melted, then cover with cling film and leave to cool.

Once the sponge cake and cream have cooled you can whip the cream with an electric whisk and incorporate it into the custard.

Prepare the syrup by heating the water with the sugar and instant coffee (or espresso) and stirring until both have dissolved.

All we have to do is assemble the cake: cut off the top of the sponge cake and keep it aside. From the base, instead, obtain two discs of equal thickness.

Place the first one on a serving plate and soak it with the syrup . Spread a generous layer of cream then cover with the other disc, wetting it too.

Use the remaining cream to cover the edges and the top of the cake, then crumble the top and decorate the cake to obtain the characteristic mimosa effect. Transfer the cake to the refrigerator for at least a couple of hours before serving.