Chocolate cake with mascarpone cream
Description
The recipe will not take much of your time. I baked the sponge cakes in a 16 cm diameter tin. For the ganache I used chocolate with 68% cocoa, 3.2% milk, and 82.5% butter. The baking is done. Serve at the table.
Instructions
- 1
Step 1
Let's start with the sponge cakes. I baked two sponge cakes one after the other, so in the photo the ingredients are for baking one sponge cake.
- 2
Step 2
Carefully separate four eggs into whites and yolks, using dry, separate small bowls.
- 3
Step 3
In a large bowl, place 4 egg yolks and 80 grams of powdered sugar.
- 4
Step 4
Beat these ingredients with a mixer into a fluffy, light mixture.
- 5
Step 5
In a separate dry bowl, beat the egg whites until stiff peaks form, then add them to the bowl with the yolk mixture. With gentle, careful folding motions using a spatula, fold one mixture into the other until fully combined.
- 6
Step 6
Add 20 grams of cocoa and fold it gently into the egg mixture as well.
- 7
Step 7
Sift 100 grams of flour and fold it in very gently. Spoon the light, chocolate batter into a baking tin lined with parchment paper for baking.
- 8
Step 8
Bake the sponge cake in an oven preheated to 180°C for 25–30 minutes. The finished sponge cake should be about 5 cm high. Repeat the same steps to make the second sponge cake. Cool both sponge cakes completely, wrap them in plastic wrap, and refrigerate overnight.
- 9
Step 9
After that, cut each sponge cake in half. The sponge cakes turn out dry on their own, so when assembling the cake you must soak them with any syrup.
- 10
Step 10
Here are the ingredients for making a mascarpone-based cream.
- 11
Step 11
Whip the heavy cream until creamy.
- 12
Step 12
Add icing sugar to the whipped cream and mix it in with a mixer on low speed.
- 13
Step 13
Add mascarpone to the cream mixture.
- 14
Step 14
Using a mixer, beat these ingredients vigorously until you have a light, smooth, even cream.
- 15
Step 15
Line the bottom of a springform pan with baking parchment and place the first sponge cake layer on top; soak it with your favorite syrup (I use chocolate syrup). Spread about 150–200 g of the prepared cream on top and smooth it evenly. Then place the second sponge layer, soak with syrup, then another 150–200 g of cream, then the third sponge, soak with syrup, cream again, and the final sponge layer, which you should also soak with syrup.
- 16
Step 16
Put the cake in the tin in the refrigerator for 2–3 hours. Then carefully remove it from the tin.
- 17
Step 17
Prepare milk-based ganache.
- 18
Step 18
Melt the chocolate, broken into pieces, in a double boiler.
- 19
Step 19
Remove the bowl of melted chocolate from the double boiler, add the butter, stir it into the melted chocolate, pour in room-temperature milk, and stir it in.
- 20
Step 20
Chocolate ganache is ready.
- 21
Step 21
Spread the finished ganache over the cooled cake, covering the top and sides in an even layer. Decorate the cake to your taste, refrigerate for a couple of hours, then serve.