Elegant chocolate cake

Ingredients

For the fondant

• 1 portion marshmallow-candy fondant

For the yellow cake layer

• 5 eggs
• 1 pinch of salt
• 1 pinch of turmeric powder
• 1/2 packet of baking powder
• 5 tablespoons sparkling mineral water
• 5 tablespoons granulated sugar
• 7 tablespoons white flour

For the brown cake layer

• 5 eggs
• 1 pinch of salt
• 1/2 packet of baking powder
• 5 tablespoons granulated sugar
• 1 heaped tablespoon carob powder
• 5 tablespoons sparkling mineral water
• 6 tablespoons white flour

For the syrup

• 150 ml water
• 30 ml rum extract
• 200 g granulated sugar

For the ganache cream

• 200 g dark chocolate
• 500 g Hulala whipping cream
• 1 packet powdered gelatin
• 50 ml cold water

For the pan and assembly

• oil for greasing the pan
• flour for dusting the pan
• 2 teaspoons granulated sugar
• powdered sugar for rolling out the fondant

Preparation

1. For the yellow cake layer, separate the eggs. Beat the egg whites with the salt and 2 tablespoons of sugar until stiff peaks form. Mix the egg yolks with the remaining 3 tablespoons of sugar, the baking powder and the turmeric. 2. Gradually pour the sparkling mineral water over the egg yolks. Fold in a little egg-white mixture and a tablespoon of flour at a time, using a wooden spoon. Grease the pan with oil and dust it with flour. Bake the layer for 35 minutes at 165°C with the fan on. Check it with a toothpick. 3. For the brown cake layer, separate the remaining eggs. Beat the egg whites with the salt and 2 tablespoons of sugar; mix the egg yolks with the remaining 3 tablespoons of sugar, the baking powder and the carob powder. 4. Gradually add the sparkling mineral water, then gently fold in the egg-white mixture and flour alternately, a little at a time, using the wooden spoon. Grease the same pan with oil and dust it with flour. Bake the layer for 35 minutes at 165°C with the fan on, then check it with a toothpick. Leave both cake layers to cool until the next day, at least 12 hours. 5. Put the water, rum extract and sugar for the syrup in a small saucepan. Simmer for 5 minutes, until the sugar dissolves, then leave the syrup to cool. 6. Break the chocolate into pieces and put it in a small saucepan with 300 g of whipping cream. Heat over low heat for 5 minutes, stirring continuously, until the chocolate melts. Leave the mixture to cool, then refrigerate it for at least an hour. 7. Soak the gelatin in 50 ml of cold water for 10 minutes, then set the bowl over a pan of simmering water for 3 minutes, until the gelatin turns liquid. Beat the cold ganache on high speed, add 200 g of whipping cream and the liquid gelatin, then chill the cream again. 8. Cut each cake layer in half. Lay baking paper on a wooden board and sprinkle 2 teaspoons of granulated sugar over it. Set the first layer on the sugar, soak it with a quarter of the syrup and spread a quarter of the cream over it. Repeat with the next two layers, then add the last layer and soak it with the remaining syrup. 9. Press gently to settle the layers and cover the cake with the remaining cream. Refrigerate it for at least 2 hours; meanwhile, bring the fondant to room temperature. 10. Sprinkle powdered sugar over the work surface and roll out the fondant into a sheet large enough to cover the cake. Carefully lay it over the cream and smooth it with your palms. Decorate with fondant to taste, then cut into portions.