Cup of Yum
1. Grease three 8-inch (20cm) diameter springform pans or circular entremet moulds with a little butter and line the bottom with parchment paper.

Chocolate Sauce

Cup of Yum
1. Dilute coffee in the milk.
2. Take ⅓ cup (90g) of brown sugar and mix with the cocoa and the coffee with milk in a saucepan.
3. Heat over low heat for a few minutes. Stir to dissolve the sugar.
4. Turn off the heat, then add the chopped dark chocolate and stir until melted. Let cool.
5. Preheat oven to 320F/160C.
6. In a mixer bowl, cream the butter with the remaining brown sugar until the mixture is airy.
7. Stir in the egg yolks one at a time, vanilla and chocolate sauce and finally the flour, baking powder, and baking soda.
8. Separately, beat the egg whites until stiff with a pinch of salt and a few drops of lemon juice or white vinegar and very gently incorporate into the chocolate mixture.
9. Divide the quantity equally in the 3 pans and bake at mid-height in the oven for 20 minutes.
10. Check that the cake is fully baked by poking a toothpick in the middle of the cake. It should come out dry.
11. After cooking, let stand cakes out of the oven for 10 minutes before unmolding.

Ganache

1. Melt the dark chocolate and milk chocolate cut into pieces in a water bath (bain marie).
2. Off the heat, add the heavy cream and let cool at room temperature.

Cake Assembly

1. Place one of the 3 cakes on a serving platter, and spread a third of the ganache evenly.
2. Ask a second cake circle, and spread another third of the ganache
3. Add the last cake and finish by spreading the last third of ganache.