Steps

• WITH THE BIMBY – THE BASE: Insert the butterfly whisk into the bowl, add the eggs and sugar, and whisk at speed 4 for 5 minutes. Add the flour, cocoa, baking powder, vanillin and milk, then mix at speed 3 for 5 seconds. Remove the butterfly, pour the batter into the cake pan lined with parchment paper (or greased) and bake in a preheated conventional oven at 356°F for 20-30 minutes. Check doneness with a toothpick test.

  

• WITHOUT THE BIMBY – THE BASE: Place the eggs and sugar in the bowl of a stand mixer (or in a regular bowl) and beat at medium-high speed (or use an electric beater) until the mixture is light and foamy and has tripled in volume. Then add the flour mixed with the cocoa, baking powder and vanillin. Gently fold from the bottom up with a spatula, adding the milk little by little. When the batter is homogeneous, pour it into the cake pan lined with parchment (or greased) and bake in a preheated conventional oven at 356°F for 20-30 minutes. Do the toothpick test.

• WITH THE BIMBY – THE CREAM: Put the chocolate in pieces, the sugar and the flour into the bowl. Pulverize for 20 seconds at speed 7. Scrape down. Add the eggs and the milk, then run at speed 3 for 8 minutes at 194°F (or select “Thicken”/212°F). Pour into a bowl and let cool with plastic wrap in direct contact to avoid a skin forming.

  

• WITHOUT THE BIMBY – THE CREAM: Start by finely chopping the dark chocolate. In a saucepan, combine the sugar, flour, vanillin and eggs, whisk together and gradually add the milk. Bring to the stove and cook over medium-low heat, stirring often. When the mixture starts to thicken, remove from the heat, add the chopped chocolate and stir until melted. Finally, let it cool covering the surface with plastic wrap.

• HOW TO ASSEMBLE THE CAKE: When both the sponge base and the cream are cool, take the sponge cake and cut it into three layers. Cut the middle layer into small cubes and set them aside to cover the cake later. Place the first sponge layer on a plate, spread some of the cream with a spoon and cover with the second sponge layer.

  

• With the remaining cream, cover the entire cake, including the sides, being careful not to use too much. Finally, with a spoon or your hands, distribute the reserved sponge cubes over the entire surface. Refrigerate the cake; when ready to serve, dust with powdered sugar and decorate with the pieces of dark chocolate.

  I did not use any soaking syrup to moisten the sponge, but you can choose whichever you prefer.

  🌼 1. Vanilla syrup (delicate and perfect for everyone)
  A simple choice that doesn’t overpower the chocolate flavor.
  2/3 cup of water (150 ml)
  1/3 cup of sugar (about 80 g)
  1 teaspoon vanilla extract
  Heat the water and sugar until the sugar dissolves, then add the vanilla off the heat.

  🍫 2. Cocoa syrup (for a more intense taste)
  Ideal if you want an even more indulgent cake.
  2/3 cup of water (150 ml)
  1/4 cup + 1 tbsp sugar (about 60 g)
  1 teaspoon unsweetened cocoa powder
  Bring the water and sugar to a boil, then add the sifted cocoa and mix well.

  🍊 3. Orange syrup (fresh and aromatic)
  The citrus contrast with chocolate is always winning.
  2/3 cup of strained orange juice (150 ml)
  1/4 cup of sugar (50 g)
  Orange zest (optional)
  Warm the juice slightly with the sugar until it dissolves. Also perfect for children.

  🍸 Alcoholic variation (adults only)
  If you want a more elegant note:
  add 1-2 tablespoons of Cointreau, Grand Marnier or rum to the chosen syrup once it has cooled.