Sumptuous Chocolate Sponge Cake, Nutella Mascarpone Cream and Milk Chocolate Ganache

This luxurious chocolate sponge cake features a rich and airy chocolate sponge cake base, complemented by a creamy mascarpone and Nutella filling and topped with a creamy milk chocolate ganache. Each layer of this cake promises a decadent chocolate experience, making it a perfect dessert for any special occasion or a treat for those indulgent moments when only chocolate will do.

Why you'll love it:

The chocolate sponge cake is light but rich in flavor, providing a perfect base for the lush and creamy Nutella Mascarpone custard. The addition of a silky milk chocolate ganache adds an extra layer of elegance and indulgence. This cake combines simplicity of preparation and sophistication in taste and presentation, appealing to novice bakers and seasoned dessert lovers alike.

Perfect occasion:

Ideal for celebrations such as birthdays, anniversaries or any festive gathering where a breathtaking dessert is desired. It's also perfect for holiday dinners or as a luxurious treat for a special weekend family meal. This cake is sure to impress your guests and satisfy any chocolate lover.

Decorating Tips:

replaces the word nice with emptyp the ganache topping with chocolate shavings, a dusting of cocoa powder or gold leaf for an elegant finish. For a festive touch, you can also sprinkle edible glitter or arrange fresh berries around the edge of the cake. Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for extra deliciousness.

Ingredients:

• For the Chocolate Genoise:
  • 4 eggs
  • 120g of sugar
  • 180 ml of sunflower oil
  • 380 ml of milk
  • 350g flour
  • 16g of baking powder
  • 50g cocoa powder
• For the mascarpone cream:
  • 250 g of mascarpone
  • 200 g heavy cream (30% fat)
  • 2 tablespoons of Nutella

• For the Milk Chocolate Ganache:
  • 200 g of milk chocolate
  • 100 ml heavy cream (30% fat)

Instructions:

1. Prepare the Genoise:
   • Preheat your oven to 180°C (356°F).
   • In a large bowl, beat the eggs with the sugar until pale and fluffy.
   • Gradually add the sunflower oil and milk, mixing gently.
   • Sift in the flour, baking powder and cocoa powder and fold until well combined.
   • Pour the batter into an 18cm cake tin and bake for 30 to 45 minutes, or until a toothpick inserted in the center comes out clean.

2. Make the mascarpone cream:
   • In a bowl, whisk together the mascarpone and heavy cream until smooth.
   • Add the Nutella and continue to whisk until completely incorporated.

3. Prepare the Ganache:
   • Chop the milk chocolate and place it in a bowl.
   • Heat the heavy cream until boiling, then pour it over the chocolate. Let sit for a minute before stirring until smooth and shiny.

4. Assemble the cake:
   • Once the sponge cake has cooled, cut it horizontally into layers.
   • Spread the Mascarpone Nutella cream between each layer.
   • Cover the top and sides of the cake with the milk chocolate ganache.
5. Decorate and serve:
   • Decorate as desired and let the cake set in the refrigerator for at least an hour before serving.

Let yourself be tempted by this rich and heavenly chocolate sponge cake, a true celebration of chocolate in all its splendor!