Mocha Cake with White and Black Chocolate Filling and Whipped Cream Frosting (Black and White Velvet Cake)

Grease a 10cm x 24.5cm English muffin tin and line with parchment paper. Reserve

In a saucepan, melt the dark chocolate over low heat, stirring occasionally

Let cool slightly and stir in the eggs, coffee, and gelatin until well combined

Remove from heat and let cool to room temperature

Refrigerate for at least 2 hours or overnight

Unmold and place on a serving plate

In a separate saucepan, melt the white chocolate over low heat, stirring occasionally

Let cool slightly and stir in the egg yolks, heavy cream, and gelatin until well combined

Remove from heat and let cool to room temperature

Refrigerate for at least 10 minutes or until firm

Unmold and place on top of the dark chocolate filling

For the whipped cream topping: In a medium saucepan, combine 1/2 cup water and unsalted butter

Heat over medium heat, stirring occasionally, until dissolved

Remove from heat and let cool slightly

In an electric mixer, beat the egg whites until stiff peaks form

Gradually add the cooled chocolate mixture to the egg whites, beating until well combined

Dip a spatula into hot water and use to smooth out any air bubbles in the whipped cream

Unmold and place on top of the cake

Serve immediately.