For the cake: Beat egg whites till light and airy.

Carefully fold in remaining ingredients.

Line 2 round pans with parchment paper and fill.

Bake at 350°F for 30 - 40 minutes till done. (Check the bottom is not wet and sticky, but overcooking will make the cake hard.)

For the buttercream: Place cream, sugar, and egg yolks into a saucepan over low heat.

Do not let boil.

Stir until sauce thickens.

Add vanilla and let cool.

Beat butter until creamy and stir into custard.

For the chocolate topping: Melt, let cool a little and pour over top of cake.