Chocolate sponge cake recipe:

4 eggs
125g of flour
30g of cocoa
125g of sugar
Half a packet of baking powder

Whisk the egg whites until stiff peaks form, adding a pinch of salt. Once the whites are firm, add the sugar. Then wait two minutes, add the egg yolks one at a time, and finally fold in the flour (previously mixed with the baking powder) and the cocoa powder, reducing the speed of the electric mixer.

Bake in a preheated oven at 180°C (350°F) for 20 minutes. As soon as your cake is baked, remove it from the oven and let it cool! This time I made a vanilla sponge cake, but you can make it with chocolate like the original recipe!

I also made two small models!

Rum syrup: 
60 ml of water
100 grams of sugar
2 cases of rum

Add 60 ml of water and 100 g of sugar.

Bring to a boil and let it boil until it becomes slightly syrupy.
Add 2 tablespoons of rum or kirsch or fruit juice.

Let it cool.

Chocolate Chantilly cream: 

250g of melted chocolate
1 sachet of vanilla pudding
750g of Chantilly cream

Whip the cream with a sachet of vanilla pudding mix and gradually add the melted and lukewarm chocolate over all of the whipped cream.
This cream can be scented with Grand Marnier, Cointreau, rum, etc… The scent must be
Add it before mixing or with the chocolate. Prepare it just before adding it to the cake. .

Decor:

cocoa powder

Process

Place a 3 cm high circle on a piece of cardboard.
Place a layer of chocolate sponge cake soaked in rum syrup on top.
Fill the circle with chocolate whipped cream.
Smooth with a palette knife to the height of the circle.
Refrigerate.

Presentation

Heat the ring and remove it.
Sprinkle the top of the "chocolate" with cocoa powder.