Chocolate Molly cake

1. Preheat your oven to 320°F / 160°C and line 2  6 inches / 15 cm round cake pans with baking paper.
2. Place the eggs and sugar in the bowl of your stand mixer fitted with a whisk and beat at high speed for about 5-7 minutes, until the mixture whitens and doubles in volume.
3. Mix together the dry ingredients, cake flour, cocoa, baking powder and salt and set aside.
4. In another bowl, beat the whipped cream with an electric mixer at medium speed until fluffy and firm.
5. While turning the mixer at low speed, add the dry ingredients to the first mixture of egg and sugar.
6. Finish by gently stirring in the whipped cream with a soft spatula until a homogeneous mixture is obtained.
7. Divide your cake batter into the two prepared cake pans, then bake for about 35-45 minutes.
8. Check the baking with a toothpick or the tip of a knife, dip it into the center of the cake and if it comes out clean, the cake is done.
9. Allow your cakes to cool for about 10 minutes before unmoulding and then let them cool completely on a cake rack.
10. Then cover them with plastic wrap and place them in the fridge for at least 1 hour before cutting them into 4 layers.

Chocolate ganache

1. Place the chocolate cut into pieces in a medium bowl.
2. Bring the heavy cream to a boil, then pour it over the chocolate chunks.
3. Mix with a spatula, the ganache should be smooth and completely melted.
4. Cover on contact with plastic wrap and leave to stand overnight in the fridge.

Italian meringue buttercream

1. Start by placing half of the sugar and water in a saucepan over medium heat and check the temperature with a cooking thermometer which should reach 230°F / 110°C.
2. At 230°F/ 110°C, place the egg whites and the other half of the sugar in the bowl of your stand mixer and beat with a whisk at medium speed.
3. Then, as soon as the syrup reaches 244°F / 118°C, pour it in a trickle over the whites while letting the whisk rotate.
4. Then mix at high speed for about ten minutes until the meringue cools and is firm, white and shiny.
5. Then lower the speed and incorporate the butter cut into pieces and resume mixing at high speed until you obtain a smooth and homogeneous buttercream.
6. Then add the pink food coloring in very small quantities.

Assemble the cake

1. Place a cake board on your cake turntable. 
2. Place a first layer of chocolate cake and, using the pastry bag with a star icing tip, containing the pink buttercream, swirl around the edges without overflowing, then fill the center with the pastry bag containing the chocolate ganache
3. Place the 2nd layer of cake on top and repeat this step for all layers.
4. Decorate the top of the cake in the same way with the buttercream and the ganache.
5. Put the naked cake back in the fridge and take the cake out about 30 minutes before serving to loosen the buttercream.