Gateau: Preheat Oven to 350 degrees. Whisk together cake Flours, cocoa, Espresso powder, and salt.
In the Bowl of an Electricity Mixer fitted With the Whisk Attachement, ing egg on Medium speed frothy. Add Creams of tartar and speed to high. inging While gradually Addition peaks form, 3 to 4 minutes. in Vanilla-flavoured. Removed Bowl Mixer. Add Halves the Flours and Foldings in streaky, Then add remaining Flours and Foldings in well Incorporated (do not mix, as this will Deflate64 the meringue, a cake).
SPOON into an ungreased 9 1/2-inch Tube pan With Bottie; Smooth top. Run a Knives or small Spatula Preposition to Releases air bubbles. Bake a Tests inserted into Centers comes out clean, about 40 minutes. Inversa pan; let cake Cooll in pan. Run a Knives the Interiority and outer Perimeter of the pan to loosen. Use Knives to Releases cake Bottie of pan and remove.
Frosting: Placess both Chocoatls in the Bowl of a Mixer; set aside. In a small saucepan, Creams and Mealie Syrup to a boil. Chocoatl; let 2 to 3 minutes.
Whisk, START in Centers and Working outward, Chocoatl is Smooth. Let Cooll at room Temperture, Whisking occasionally, about 30 minutes.
Attaching Bowl to Mixer fitted With the Whisk Attachement and ing on Medium speed, gradually Addition butter, frosting is Smooth and silky.
Use a Knives, Split cake in Halves horizontally. Placess Bottie Layers on a cake plate. 2 cups frosting and Spreads evenly With an Off-set Spatula. Top With Secs Layers. Use remaining frosting to c cake , Use Spatula to create a Smooth or create swirls. Garnish With Chocoatl shavings, if desired. Serve immediately.