Olympic shooting cake

Ingredients

For the sponge

• 6 large eggs
• 1 cup sugar
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder

For the buttercream

• 1 cup unsalted butter, at room temperature
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 4–5 tablespoons milk

For the chocolate glaze

• 1 cup dark chocolate pieces
• 1/2 cup heavy cream

To decorate

• Chocolate and vanilla cookies
• Coffee beans

Step-by-step preparation

1. Preheat the oven to 350 °F (175 °C). Line two 9-inch round pans with parchment paper.
2. In a large bowl, beat the eggs and sugar until light and fluffy.
3. Add the flour, cocoa powder and baking powder to the egg mixture. Mix well until the batter is even.
4. Pour the batter into the lined pans and bake in the preheated oven for about 25–30 minutes, until the sponges are firm to the touch.
5. Let the sponges cool in the pans for about 5 minutes, then turn them out and let them cool completely on a wire rack.
6. Meanwhile, make the buttercream: beat the butter until soft and fluffy, then add the powdered sugar gradually, beating well after each addition.
7. Add the vanilla and milk and mix until the buttercream is smooth and fluffy.
8. Place one sponge on a cake plate and spread a thick layer of buttercream on top. Place the second sponge on top and cover with more buttercream.
9. For the chocolate glaze, heat the cream in a saucepan over medium heat until hot but not boiling. Remove from the heat and add the chocolate pieces. Stir until the chocolate melts and the mixture is smooth.
10. Pour the chocolate glaze over the top of the cake and let it set for a few minutes.
11. Decorate the cake with chocolate and vanilla cookies and coffee beans.