Preheat the oven to 340F (170C) and prepare a 6” by 4” (15cm by 10cm) round cake pan by covering the bottom with a piece of parchment paper. The sides of the pan should stay untouched! No oil spray, no butter, no butter or flour, no parchment paper – nothing.

In the bowl of a stand mixer fitter with a whisk attachment (or use a hand mixer and a bowl), add the eggs, sugar, and vanilla extract. Start whipping, increasing the speed gradually for 7-10 minutes or until the mixture becomes very pale, has tripled in volume, and is thick enough to leave a ribbon on the surface. When done, switch the mixer to medium-low and whip for one minute.

Sieve in the flour and salt and carefully fold with a rubber spatula until no dry ingredients are left.

In a small bowl, add the oil, melted butter, and milk. Mix and add 2-3 tablespoons of the egg and flour mixture. Mix again until homogenous in consistency.

Add the milk mixture to the main batter and fold with the rubber spatula until fully incorporated.

Pour the batter into the prepared pan and bake for 35-40 mins or until a toothpick inserted in the center comes out clean and the surface of the cake bounces back if you gently press it.

Remove from the oven and let the cake cool down until you can safely touch the pan.

Run a knife against the wall of the pan to release the cake. Place on a cooling rack to cool down to room temperature. Wrap in plastic wrap and refrigerate for 2 hours or overnight.

Then, slice into 3 even cake layers and assemble the cake – or cover the unsliced sponge with plastic wrap and refrigerate for up to 4 days.

In a bowl, combine the hot coffee and sugar. Mix until the sugar has dissolved, then add the rum (if using) and vanilla extract. Cool down before using.

In a stand mixer fitted with a paddle attachment (or you can use a hand mixer and a large bowl), beat all cream ingredients on medium for 1 minute or until thickened and silky. Scrape the bowl and beat again on medium-high for 10 seconds. The cream should be very smooth and hold its shape well.

Place the first cake layer on a plate or cake stand and brush an even layer of the coffee syrup on top.

Spread some cream on top (I used 150g between layers) and cover it with the second cake layer. Repeat the steps.

When the last cake layer is assembled (don’t forget to brush the top with coffee syrup as well), apply a thin layer of the cream as a crumb coat on the sides and top of the cake. Place the cream leftovers in a piping bag fitted with a round piping nozzle. Refrigerate the cake and the cream for 15 minutes.

Pipe small drops of the cream (with pointy ends!) on top of the cake, then dust them with cocoa powder. Refrigerate the cake for 1-2 hours before serving.