A classic homemade birthday cake with fluffy cocoa sponge, light vanilla cream, rum syrup, and fruity layers — a guaranteed crowd-pleaser for any celebration.
In a large bowl, beat the eggs with sugar and rum essence for about 7 minutes, until light and fluffy.
Add the oil and mix briefly.
In another bowl, mix the flour, cocoa powder, and baking powder.
Sift the dry ingredients and gently fold them into the egg mixture in two batches.
Pour the batter into a baking pan and bake at 160°C (320°F) until a toothpick comes out clean.
Let the sponge cool completely, then slice it horizontally into 4 layers.
Bring the hot water and sugar to a boil.
Remove from heat and add the rum essence.
Let it cool slightly.
Whip the cream with sugar and vanilla essence until fluffy and stable.
Divide the cream into 3 equal parts.
Place the first sponge layer on a plate and soak it well with syrup.
Spread one part of the cream and add 2 tablespoons of chocolate cream.
Add the second sponge layer, soak it, then spread cream and add tangerine pieces.
Continue layering: sponge, syrup, cream, chocolate, until all layers are used.
