+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)