Preheat the oven to 180°C / 350°F and line one baking sheet with parchment paper.

Separate the 4 eggs into yolks and whites in two clean mixing bowls.

Whisk the 4 egg yolks with 60 g icing sugar until pale and smooth.

Sift 80 g wheat flour and 20 g unsweetened cocoa powder into the yolk mixture.

Stir the dry ingredients into the yolk mixture until no dry streaks remain.

Beat the 4 egg whites until stiff peaks form.

Fold the beaten egg whites gently into the cocoa batter.

Fold 5 g baking powder into the batter until evenly distributed.

Spread the batter evenly onto the lined baking sheet.

Bake the sponge for 12 min at 180°C / 350°F until set.

Transfer the sponge to a cooling rack and cool completely.

Mix 250 g mascarpone with 150 ml coconut cream until smooth.

Mix 2 tbsp icing sugar and 3 tbsp shredded coconut into the mascarpone cream.

Cut the cooled sponge into two equal rectangles.

Spread the coconut mascarpone cream evenly over one sponge rectangle.

Place the second sponge rectangle over the cream and press lightly.

Melt 50 g milk chocolate and 50 g dark chocolate until smooth.

Stir 5 ml hazelnut oil into the melted chocolate.

Spread the chocolate glaze over the assembled cake.

Refrigerate the cake for 60 min before slicing and serving.