Mocha Cake

Beat the eggs and gradually add the sugar, whisking until the mixture becomes frothy.

In a saucepan, combine the milk, coffee, and butter, and heat until it begins to boil. Remove from heat.

Sift the flour and salt together, and gently fold them into the egg mixture.

Add the hot coffee mixture and mix well. Finally, add the baking powder, folding it in gently with smooth, enveloping movements.

Pour the batter into a greased round cake pan and bake in a preheated moderate oven at 180°C (350°F) for 35 minutes.

In a saucepan, combine the sugar, water, and instant coffee. Bring to a boil and let it simmer for 5 minutes. Remove from heat and set aside.

Whip the cream until it reaches a soft peak stage.

Dissolve the coffee in a small amount of milk and add it to the cream along with the powdered sugar.

Continue whipping until the mixture reaches stiff peaks (chantilly consistency).

Once the sponge cake has cooled, slice it into two layers.

Brush each layer generously with the syrup and spread a layer of mocha cream on top.

Place the second layer of sponge cake on top and repeat the process, reserving some cream to frost the outside of the cake.

Frost the entire cake with the remaining mocha cream and decorate with melted chocolate, cut into squares, for an elegant finish.