Directions:

1. Mix and sift together: flour, cocoa, baking powder and salt; set aside.
2. Line two 9-inch (23 cm) round cake molds with parchment paper. If you don't have parchment paper, you can grease and flour cake molds.
3. Separate eggs, then place whites in one large mixing bowl and yolks in other large mixing bowl.
4. Preheat oven to 350º F (180º C)
5. Beat egg whites with an electric mixer at high speed until foamy. Beat in 1/2 cup of sugar, 1 tablespoon at a time until meringue forms soft peaks.
6. Beat egg yolks until thick, then beat in 1½ cups of remaining sugar and vanilla extract. Beat 1/3 cup milk into egg yolks mixture.
7. Add sifted dry mixture all at once to the egg yolks mixture, then fold in. Using a rubber scraper or mixer (at very slow speed), turn batter over and over gently until flour is blended in completely.
8. Using a rubber scraper add egg yolks mixture to meringue; working with a light touch to keep the mixture fluffy. Pour mixture into two prepared molds and bake 20 to 25 minutes or until toothpick comes out clean when inserted.
9. Place baked cakes on wire racks and cool for 5 minutes in molds, that turn cakes onto wire rack and cool completely.
10. Level the top of each cake and place on working table. Slice each cake on half (total 4 layers).
11. Spread chocolate cream between layers and on top of each layer. Cover the sides of the cake with filling and sprinkle the sides with chocolate crumbs.
12. Attach mushroom meringues on the top of the cake and decorate with chocolate curls.