Espresso Chocolate Cake

When I saw a photo of this cake I was intrigued by its looks, and what can be wrong with chocolate and coffee?!

Ingredients:

Deep baking sheet 

Parchment paper 

For crust:

125 g all-purpose wheat flour 

1/4 teaspoon baking powder 

15 g cocoa powder 

50 g sugar 

1 package vanilla sugar or some vanilla extract 

80 g soft butter

2 tablespoons water or milk

For sponge cake:

4 eggs 

80 g sugar 

1 package vanilla sugar or some vanilla extract 

80 g all-purpose wheat flour 

1/2 teaspoon baking powder 

20 g potato or corn starch 

Filling:

200 g dark fruit jam/spread

600 g whipping cream 

100 g dark chocolate 

5-6 teaspoons instant espresso powder 

Decoration:

Shaved chocolate, espresso beans, mini chocolate bars

Preparation:

1. Line baking sheet with parchment paper. Pencil a circle of about 22 cm (9 inches) in diameter. Preheat oven to 200 degrees Celsius (375 F).

2. Prepare crust: sift flour, baking powder and cocoa power into a bowl and mix, then add all remaining ingredients. Using an electric hand mixer mix batter until crumbles have formed. Put crumbles into the circle drawn on parchment paper. Press crumbles together with the back of a tablespoon. Bake cake for about 15 minutes, the remove crust from hot baking sheet.

3. Line baking sheet with a new piece of parchment paper. Prepare sponge cake: whisk eggs until fluffy. Add sugar and vanilla sugar or vanilla extract and whisk for an additional 2 minutes. Sift flour, baking powder and starch, add mixture to batter and briefly mix. Spread sponge batter onto parchment paper and bake at 200 degrees Celsius (375 F) for about 9 minutes. Remove sponge cake from hot baking sheet and let cool upside down on a second piece of parchment paper.

4. Prepare filling: In a stovetop pot melt chocolate into the whipping cream at low heat stirring frequently. Add espresso powder to taste. Remove cream from heat, and chill in refrigerator until cold.

5. Spread 2 tablespoons jam or fruit spread onto the pie crust. Remove parchment paper from sponge cake and cut sponge lengthwise into four strips of equal width. Spread remaining jam or fruit spread onto sponge strips.

6. Whip chilled cream unto stiff. Spread 2/3 of the stiff cream onto the sponge strips. Roll up the first sponge strips like rolling up a jelly roll. Put the rolled up strig with one open end on the pie crust. Now take the next sponge strip. Where the first strip ends start rolling the second strip around the cake. Do the same with the remaining two strips. Spread the remaining cream on top and around the sides of the cake. Remove any extra crust that is bigger than the actual cake. Decorate the cake with remaining chocolate cream, shaved chocolate and espresso beans. Chill cake in fridge for about 1 h before serving.