Start by making some coffee! Make about 1 full cup (250 ml). In a sauce pan place sugar and butter. Pour in the coffee and heat it up over medium heat until all the ingredients are melted. Now add 180 g of chopped dark chocolate and stir around until the chocolate is melted. Set aside and let it cool down.

In the bowl of your electric mixer place flour and baking powder, then sift in the cocoa powder. With you electric mixer on low speed, pour in the chocolate mixture, then grab 2 eggs, slightly beat them and add them to the mixer. Grab about 1 Tablespoon of coffee beans, place them in a zip lock bag and using your roller pin mash them into powder (or you can use your coffee grinder). Add them to the mixer and mix until everything is combined.

Pour the chocolate batter into a spring form pan covered with parchment paper and bake the cake for 1 hour and 20 minutes (more if necessary) at 160 C. Remove from heat and allow cake to cool. Then place it on a serving plate and remove the sides and bottom of the pan as well as the paper.

Meantime, in a saucepan over medium heat, heat up 200 ml of whipped cream and the remaining chopped dark chocolate chocolate. Once melted, remove from heat and set the chocolate cream aside and let it chill in the fridge.

Once chilled, the cream will be slightly thicker. Pour about 2/3 of the cream on top of the cake, let it roll down the edges. Beat up the remaining cream with your electric mixer or hand mixer until it changes color, becoming slightly lighter. Use it to create sort of a nest right in the center top of the cake. Place the colorful eggs right in the center of the nest. The Easter mocha cake is ready!