Two chocolates cake, for birthdays

Preparation

1. The first thing we will prepare will be the mixture for the truffle. We will have to make this mixture well in advance (at least 8 hours before).

   We put the 500 g of cream and the 50 g of sugar in the glass. We program 6 minutes, 90º, speed 1.

   We add the chocolate in pieces and program 30 seconds, speed 3.

   We take out our mixture and reserve it in the refrigerator for at least 8 hours (but I advise you to prepare it the day before).

2. To make the syrup we go and dry the glass well. We add all the ingredients (sugar and water) and program 11 minutes, 100º, speed 2. Let it cold down.

3. To prepare the cake we fit the butterfly on the blades. We put the eggs and sugar in the glass and program 6 minutes, 37º, speed 4. Next we program 6 minutes, speed 4, now no temperature.

   We add the flour, the yeast (which is optional) and the salt. We program 4 seconds, speed 3.

   We remove the butterfly and finish integrating everything with the spatula.

   We put our sponge cake dough in a removable mold of about 22 centimeters in diameter.

   Bake at 180º (preheated oven) for 20 or 25 minutes, until we see that it is well baked.

4. To prepare the chocolate cream, we put the 100 g of sugar, the 100 g of chopped chocolate and 40 g of flour in the glass. We program 20 seconds, speed 7. 

   We lower with the spatula what has remained on the walls of the glass. We add the milk and the eggs. We program 7 minutes, 90º, speed 4.

   We put our cream in a bowl and cover it with film, making the paper stick to the surface (thus we will prevent the cream from drying out).

   We store first at room temperature and, when it is not so hot, in the refrigerator.

5. Now we have to mount the truffle cream that we have prepared in step 1 (after those 8 hours). The glass must be clean, dry and cold (we can keep it in the fridge before starting).

   We put the mixture of cream, sugar and chocolate that we had prepared in advance in the glass and we mount the cream in speed 3 and 1/2, the time we consider necessary. You do not need a butterfly because we have more than 500 g of liquid. Basically it is like making whipped cream.

   We keep in the refrigerator until the moment of assembling the cake.

6. To assemble the cake, the ideal is that all the ingredients are cold.

   We make two horizontal cuts in the cake in order to obtain three plates.

   With a small saucepan or with a spoon we add syrup to the griddle below. We put on it part of the chocolate cream (the one that will be left over will be for the outside of the cake). 

   Now we place the other cake sheet, the central one, and we also add a little syrup.

   On this cake plate we put a layer of truffle (we have to have a little left over for the surface of the cake).

   We put a third layer of cake, the one that in the image looks so thin. On it we spread a couple of tablespoons of orange marmalade. We can spread the jam before placing the cake layer, if it is more comfortable for us.

   On the surface of the cake we place the truffle that we have left. The whole side we will distribute the chocolate cream that we had left over, with a spatula.

   We decorate the cake with chocolate wafers, chocolate drops, cookies ... with whatever we like the most.