Make the Buttercream:
In a large mixing bowl, beat the softened butter until creamy.
Gradually add the cooled custard cream to the butter while continuing to beat until smooth and well combined.
Add the cognac (optional) and beat again.
Assemble the Cake:
Remove the meringue layers from the pans and peel off the parchment paper.
Place the first meringue layer onto a serving plate and fit a springform ring around it.
Spread 3/4 of the buttercream evenly over the first layer.
Place the second meringue layer on top, inverted so that the bottom of the second layer becomes the top of the cake.
Add the cocoa powder to the remaining buttercream, mix well, and spread it over the top layer of the cake.
Refrigerate the assembled cake for several hours or overnight to set.
Chocolate Glaze:
Make the Glaze:
In a microwave-safe bowl, combine the chocolate chips and oil.
Microwave for 1 minute, then stir until the chocolate is fully melted and smooth.
Glaze the Cake:
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