Chocolate Mascarpone Cake – Creamy, chocolatey, and heavenly delicious!

Preparation:

Chocolate Sponge Cake:

1. Preheat oven to 180°C (top/bottom heat).

2. Grease a springform pan (24–26 cm diameter) and line the bottom with baking paper.

3. Beat the eggs, sugar, vanilla sugar, and salt until fluffy.

4. Mix in the oil and milk.

5. In a separate bowl, combine flour, cocoa powder, and baking powder, then gently fold into the wet ingredients.

6. Pour the batter into the prepared pan and bake for 30–35 minutes (do the toothpick test).

7. Let the cake cool completely, then slice it horizontally in half.

Mascarpone Cream:

1. Whisk together mascarpone, powdered sugar, and vanilla extract until smooth.

2. In a separate bowl, whip the cream with stabilizer until stiff, then gently fold into the mascarpone mixture to create a creamy filling.

Assemble the Cake:

1. Place the bottom half of the cake on a serving plate.

2. Spread half of the mascarpone cream over it.

3. Place the top layer on and cover the cake with the remaining cream.

4. Sprinkle with dark chocolate shavings.

Chill:

Refrigerate the cake for at least 2 hours – this allows the cream to set beautifully and makes it easier to slice.

Tip:

For an even more intense chocolate flavor, you can brush the sponge layers with chocolate syrup or espresso. For an elegant touch, decorate the cake with fresh berries or chocolate curls – it’s a real showstopper!