3 tier Chocolate Cake

Method

1. Sponge cake base: Preheat oven to 180ºC. Mix sugar into the eggs in a blender until it has tripled in volume. Sift the flour with cocoa powder and gradually fold it into the sugar and egg mixture with a spatula until homogeneous. You can flavour the mix with a teaspoon of vanilla essence. Divide the batter into moulds, filling them up ¾ of the way, and place them on a baking tray. Bake the small moulds for 30 minutes and medium and large moulds for 45 minutes. Let the sponge cake bases cool in their moulds. Once they are cool cut off the excess parts using the flat base of the upper part of the mould. Take the sponge cake bases out of their moulds.
2. Chocolate filling: Heat the cream, when it begins to boil remove from heat and pour over the chocolate. Stir well until thoroughly combined and finally add the cointreau.
3. Assembling the cake and decoration: Cut each sponge cake in half horizontally. Place the first big disk on top of the base and, using a brush, glaze it with the syrup. Top with chocolate filling. Place the second disc on top, glazing it first with syrup on the side that will come into contact with the filling. Repeat with the medium and small sponge cake bases and assemble the three layered cake. Prepare the chocolate coating. Heat the cream, when it begins to boil remove from heat and pour over the chocolate. Stir well until thoroughly combined. Before it cools, cover the cake layer by layer over a grid. The cake needs to be frozen to be able to cover and take it out of its mould. Finish decorating with chocolate shavings, mint leaves dipped in chocolate, chocolate lips, white chocolate daisies or any other decorative item you like.