Procedure for the base

1. Mix the water and egg in the mixer using the balloon whisk attachment for 1 minute on medium speed.
2. Add the Mokaccino-flavored Sponge Cake mix and continue mixing until it is fully incorporated into the liquids.
3. Using a spatula, scrape the mixture off the sides of the saucepan. Beat on high speed for 10 minutes.
4. Pour the mixture into two 22-cm cake pans, which have been greased, and bake at 160 °C for 45 minutes. Let cool.

To assemble the cake, syrup, and frosting

1. For the syrup: infuse the sugar, water, cinnamon, and anise; finally, add the amaretto. Set aside and let cool.
2. For the filling or ganache: Heat 120 g of the heavy cream together with the coffee. Once it comes to a boil, add the white chocolate, cut into small pieces, and stir with a spoon or whisk. Add the second portion of heavy cream (280 g), continue stirring, and let cool for at least 3 hours. Whip the cream once the time has elapsed and set aside.
3. Cut the Mokaccino sponge cake and moisten it with the syrup. Once moistened, spread the whipped coffee ganache between each layer and use it as a topping as well.
4. Finally, sprinkle cocoa powder over the cake and decorate with chocolate triangles and coffee beans.