Boema coffee cake

Ingredients

For the sponge

• 6 eggs
• 1/4 teaspoon salt
• 12 tablespoons sugar
• 6 tablespoons milk
• 6 tablespoons oil
• 12 tablespoons flour
• 1 packet baking powder
• 3 tablespoons cocoa
• 2 teaspoons instant coffee
• 1 vial vanilla essence
• 2 tablespoons water

For the syrup

• 350 ml water
• 5 tablespoons sugar
• 1 teaspoon instant coffee
• 1 tablespoon rum essence

For the chocolate and mascarpone cream

• 250 g dark chocolate
• 250 ml whipping cream
• 300 g mascarpone
• 3 tablespoons powdered sugar

For the glaze

• 150 g dark chocolate
• 100 ml whipping cream

For the coffee cream

• 150 ml whipping cream
• 100 ml milk
• 1 packet Dr. Oetker brandy and coffee cream powder
• 2 tablespoons sugar

For the whipped cream

• 150 ml whipping cream
• 3 tablespoons sour cream
• 1 tablespoon mascarpone
• 1 tablespoon sugar

For decoration

• 36 coffee beans

Preparation

1. Heat the oven to 180°C. Beat the egg whites with 1/4 teaspoon salt and the sugar until you have stiff peaks and the sugar has dissolved. Add the milk, egg yolks and oil one at a time. Mix the flour with the baking powder. Separately, combine the cocoa with the instant coffee, vanilla and 2 tablespoons water to make a paste. Gently fold the flour and cocoa paste into the egg mixture with a spatula. 2. Pour the mixture into a baking pan lined with parchment paper and bake for 25-30 minutes, until a toothpick inserted into the sponge comes out clean. Let the sponge cool completely, about 1 hour, then cut it into two layers. 3. Boil 350 ml water with 5 tablespoons sugar and 1 teaspoon instant coffee for 5 minutes. Let the syrup cool, then add the rum essence. 4. Put 250 g dark chocolate and 250 ml whipping cream in a small saucepan. Heat over low heat, stirring, for about 5 minutes, until the chocolate melts. Chill the mixture for about 1 hour, until it thickens and becomes creamy. Beat the mascarpone with the powdered sugar for 2-3 minutes. Gradually add the chocolate cream and beat until smooth. 5. Place the first layer on a serving plate and soak it with half the syrup. Spread the chocolate and mascarpone cream over it, then place the second layer on top and soak it with the remaining syrup. Press gently, cover with plastic wrap and chill the cake overnight, about 8 hours. 6. Melt 150 g dark chocolate with 100 ml whipping cream over low heat for about 3 minutes, stirring until glossy. Cut the cake into about 18 pieces with a knife dipped in hot water. Glaze each piece and chill for 30 minutes, until the glaze sets. 7. In a bowl, beat 150 ml whipping cream, the milk, 2 tablespoons sugar and the brandy and coffee cream powder until firm. In another bowl, beat 150 ml whipping cream with the sour cream, mascarpone and sugar until stiff. 8. Pipe one rosette of coffee cream and one of whipped cream onto each piece. Decorate with coffee beans and keep the cakes chilled until serving.