CAKE WITH CHOCOLATE MUST AND Waffles

CAKE INGREDIENTS:

230 g of cake flour
80 g cocoa
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
260 g sugar
1 teaspoon vanilla sugar
2 eggs, room temperature
250 ml milk, room temperature
120 ml oil, e.g. rapeseed
250 ml boiling water
INGREDIENTS FOR CHOCOLATE MUSH:

600 ml 30% cream
300 g dark chocolate
4 tablespoons powdered sugar
2 tablespoons of amaretto liqueur (optional)
1 1/2 teaspoon gelatin
1/4 cup water
INGREDIENTS FOR CHOCOLATE GLAZE:

100 ml 30% cream
100 g dark chocolate
ADDITIONALLY:

3 chocolate wafers x 50 g
Form with dimensions 24 × 24 cm lined with baking paper.
Sift flour with cocoa, powder and soda. Mix eggs with sugars, oil and milk. Then add the sifted ingredients and mix with a whisk or spoon to combine. We pour boiling water and mix again. Pour into a mold and bake at 175 C for about 25-30 minutes. to the so-called dry stick. After baking, leave to cool and cut into two parts of which one quite thin.
We dissolve gelatin in water and let it swell. Then heat briefly in the microwave and mix until dissolved. Set aside to cool. We dissolve chocolate together with 100 ml of fondant over a water bath. We leave it to cool.
Mix the cream to a thick mass, then add sifted powdered sugar. We add the cooled chocolate and mix thoroughly with a spatula or spoon. Finally, combine with liqueur and gelatin. Put 1/4 cream into the dough, then sprinkle with crumbled wafers and line the remaining mousse. We cover with the second top of the cake and put in the fridge for a few hours.
We heat the cream strongly, add chocolate pieces and mix thoroughly. Let it cool for a while and pour it on the dough. We leave for 15 minutes to the concentration.