Baking

1. Preheat the oven to 165 °C, selecting the circulating air setting. Line the baking ring with baking paper.
2. Put the eggs in a bowl and whisk with the sugar and water until the mixture is creamy. Blend the flour with the baking powder and sieve into the eggs. Fold the flour in using a whisk.
3. Spoon the dough into the baking tin and bake at 165°C for about 35 minutes. Leave to cool, then remove from the tin.
4. Make three horizontal cuts through each cake base. Place the lower base in a clean baking ring.

Filling

1. Stir the contents of the piping bag with 250 ml water. Leave the cream to rise for a few minutes.
2. Add 300 g of soft butter and whisk for at least 10 minutes until creamy, using the highest setting on your electric mixer.
3. Divide the buttercream between two bowls.
4. To make the chocolate buttercream, gently stir the liquid chocolate into one half of the buttercream.
5. Spoon the vanilla- and chocolate buttercreams into two separate piping bags. Begin the lowest layer. Apply alternating rings of chocolate buttercream and vanilla buttercream towards the centre of the cake. Put the second cake layer on top and press lightly. Repeat this process until you get to the last layer.
6. Leave the cake to cool for about 30 minutes.

To decorate

1. Cut the cake out of the baking ring. Glaze the outside with chocolate buttercream.
2. Heat up the chocolate, pour onto the cake and spread gently using a palette knife towards the edges so that no drops trickle over the top.
3. Once the chocolate has set, decorate by piping on the cream tufts. This is where you can let your creativity run wild.
4. Finish by decorating with the chocolates.