Step by step

1. For the chocolate sponge cake: add the sugar and eggs to the bowl of a Stand Mixer fitted with a Flat Beater. Mix on speed 4 until light and airy.

2. Add the flour, baking powder, 80 g cocoa powder and salt. Mix on speed 1 until the ingredients are just combined. Set the bowl aside.

3. Fit the Stand Mixer with a Wire Whisk and whip the heavy cream until soft peaks form.

4. Add the whipped cream to the cake batter and mix on speed 1 until a smooth mixture forms. Line the bottom of a round cake tin with baking paper, grease the sides. Pour the cake batter in the tin and bake for 45 minutes in a 175°C preheated oven until a cake tester comes out clean. Let cool on cake rack, when cool to the touch, wrap in cling film and place in the fridge for at least an hour.

5. To make the frosting: add the butter, icing sugar and remaining cocoa powder to the bowl of a Stand Mixer fitted with a Flat Beater. Mix on high speed until creamed together. Pour in the melted chocolate, add the sour cream, vanilla extract and espresso. Mix together until a smooth buttercream forms.

6. To assemble the pine cone cakes: use an oval cookie cutter to punch out shapes from the cake. Use a knife to trim the edges and create a domed shape. Cover the cakes in buttercream and stick in the almond slices. Dust with cocoa powder.