+For the chocolate sponge cake (x3):

For information, I used a round mold 15 cm in diameter and I cooked 3 sponge cakes in 3 times. I then removed the curved part with a knife to have 3 flat sponge cakes.

°125g white flour

°15 g bitter cocoa

°100 g icing sugar (possible with mixed brown sugar)

°60 g oil (sunflower or peanut)

°0.5 tsp baking powder

°1 tbsp apple vinegar

°150 g soy milk

+ To soak the sponge cakes (both sides): a little hot water (4 to 5 tbsp), 2 tbsp instant coffee + 2 tbsp maple syrup.

+For the mocha cream:

°100g dark chocolate 85Pg maple syrup

°5 tbsp soy milk

°2 tbsp instant coffee (Add 1 to 2 tbsp for a more intense taste)

°2 tbsp agave syrup at room temperature

°200ml vegan whipping cream (or coconut milk, read the coconut whipped cream tip here)

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