Preheat the oven to 180ºC.
Enmantequillar two round molds and if you prefer to put the role of butter or flour.
Mix the hot water and the cocoa until they are perfectly integrated.
Sift flour, salt, baking powder and baking soda in a separate container.
Melt the butter with the sugar in a small saucepan in medium-low power and since it is well incorporated, put it in the container where it is going to beat.
Beat in medium-low speed until cold for approximately 4-5 minutes. Add the eggs one by one, beating perfectly after each one.
Add the vanilla and the cocoa mixture. Reduce speed to low. Add the flour mixture alternating with the cream, starting and ending with the flour. Mix until combined.
Divide in the two molds (or one as the case may be) and put in the oven, approximately for 45-50 minutes, or until when inserting a toothpick it comes out clean.
As this is the (the) cakes, leave them for 10 minutes in the mold and then unmold and let cool for 15 minutes.
Prepare a bitumen of your choice, with cream cheese or without cream cheese. You can also buy from the prepared ones.
As the cakes are cold, carefully try to level them, removing the top part with a serrated knife. If you want you can remove the "toast" part of the cake with great care to be as even as possible. If nothing else you do one, you can split the cake in half, and continue with the next steps.
Spread the bitumen in one of the cakes, and put nuts or fruit as you prefer. On top of the nuts, put more bitumen, to allow both cakes to "stick". Once joined, put the rest of the bitumen. Do not worry if the moronas are above. Put the cake in the fridge for an hour.
Re-apply bitumen over the previous layer, so that the moronas are covered. Continue decorating to your liking, with fondant or with more bitumen and arrangements in fondant.
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