First I prepared the top: I beat the egg whites together with a pinch of salt, gradually adding the sugar. In the mixed egg whites I put the yolks one by one, then gradually the oil and water. At the end I added flour mixed with baking powder and cocoa. I mixed everything with a spatula, stirring from the bottom up. In a 26 cm cake form, greased with oil and lined with baking paper, I put the top composition, adding the tray to the preheated oven at 175 degrees for 30-35 minutes.
When it was ready I let it cool, then I cut the top in half. For the syrup I put water and sugar on low heat, and when it started to boil I added cappuccino. I let it boil for 2-3 minutes, I turned off the fire and added the rum essence. While the countertop was resting, I prepared the cream: I mixed the butter at room temperature together with the sugar until it became fluffy. I added the yolks, cocoa and rum essence in turn. On low heat, or on a steam bath, I put the liquid cream together with the chocolate cut into small cubes, stirring until it is well blended, but not letting the mixture boil. I let it cool a bit. All being ready, we proceeded to assemble the cake: on a plate I placed the first countertop, I syruped it well, then I put half of the cream, I placed the second countertop that I syruped, then the other half of the amount of cream. I glazed on top.
I invite you to a portion of cake !!