Preheat your oven to 170°C (about 340°F) and prepare a 25x40 cm pan with parchment paper.

Whisk eggs (3 medium) with 80g of granulated sugar and 1 tsp vanilla extract for 5-7 minutes until pale and fluffy. Test with the ribbon technique.

Reduce speed and whisk for another minute to break up large bubbles.

Sift in dry ingredients: 70g flour and 20g cocoa powder, folding gently in two batches.

Combine 30ml oil and 30ml warm milk in a bowl. Add a spoonful of batter, then fold it back into the mixture until just combined.

Pour batter into the prepared pan, flatten with a scraper, and bake for 18-20 minutes.

Cool the cake completely on a wire rack once baked.

Make coffee syrup by heating 150ml milk with 1 tbsp sugar, dissolving it over medium heat. Remove from heat, stir in 1 tbsp coffee powder, and let cool.

Prepare chocolate filling: bring 100ml heavy cream to a boil, stir in 1 tbsp coffee powder, and pour over 150g chopped semi-sweet chocolate. Let it sit, then stir until smooth.

Whip 250ml cold heavy cream until slightly thickened (about 60% whipped). Fold a little into the mixture of chocolate, then add the rest, whipping until firm peaks form.

Slice the cake into 3 layers and brush each with coffee syrup. Spread chocolate cream generously between layers.

Smooth top with a hot palette knife and chill in the fridge for at least 3 hours.

Make the ganache by heating 125ml cream and pouring it over 100g chocolate. Stir until smooth, then cool to 28-30°C.

Pour ganache over the chilled cake, spreading evenly. Chill for 20 minutes to set.

Trim edges with a hot knife and slice into 6 pieces. Optionally decorate with chocolate curls or shavings.