Chocolate Layer Cake with Mascarpone Cream and Nutella Frosting

Chocolate Layer Cake with Mascarpone Cream and Nutella Frosting

Ingredients

For the Génoise Sponge Cake:

• • 80 g of all-purpose flour

• • 130 g of sugar
  • 5 eggs
  • 40 g of unsweetened cocoa powder (bitter cocoa)

• 30 g of Maïzena (cornstarch)
• 8 g of baking powder (chemical yeast)

For the Mascarpone Cream:

• • 250 g of mascarpone cheese

• 150 g of full liquid cream (heavy cream)
• 90 g of sweetened condensed milk

For the Chocolate Nutella Frosting:

• • 200 g of dark chocolate (70% cocoa is ideal)

• 2 tablespoons of Nutella
• 50 ml of vegetable oil

Additional:

• • Syrup to soak the sponge cake (can be a simple sugar syrup or flavored with vanilla or rum)

Steps on How to Make the Chocolate Layer Cake

Step 1: Prepare the Génoise Sponge Cake

1. 1. Preheat the Oven: Preheat your oven to 180°C (350°F) and line a round cake pan (about 20-22 cm in diameter) with parchment paper.
   2. Whisk the Eggs and Sugar: In a large bowl, whisk together the eggs and sugar using an electric mixer. Continue whisking until the mixture is pale, fluffy, and has tripled in volume (about 5-8 minutes).
   3. Sift the Dry Ingredients: In a separate bowl, sift together the flour, cornstarch (Maïzena), cocoa powder, and baking powder. Sifting helps avoid lumps and ensures a light, even texture.

1. Fold the Dry Ingredients into the Egg Mixture: Gently fold the dry ingredients into the egg and sugar mixture using a spatula. Be careful not to overmix as you want to preserve the airy texture of the batter.
2. Bake the Sponge Cake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before slicing it horizontally into two layers.

Step 2: Prepare the Mascarpone Cream

1. 1. Whip the Cream: In a chilled bowl, whisk the heavy cream until soft peaks form.

1. Mix the Mascarpone and Sweetened Condensed Milk: In a separate bowl, mix the mascarpone cheese with the sweetened condensed milk until smooth and creamy.
2. Combine the Cream and Mascarpone Mixture: Gently fold the whipped cream into the mascarpone mixture, ensuring a light and airy texture. Set the mascarpone cream aside in the refrigerator until ready to use.

Step 3: Prepare the Nutella Chocolate Frosting

1. 1. Melt the Chocolate: Break the dark chocolate into pieces and melt it in a double boiler (or microwave in short intervals) until smooth and glossy.

1. Add Nutella and Oil: Once the chocolate is melted, stir in the Nutella and vegetable oil until well combined. The oil will give the frosting a smooth and glossy finish, while the Nutella adds a rich, nutty flavor.
2. Let the Frosting Cool: Allow the chocolate frosting to cool slightly until it reaches a spreadable consistency.

Step 4: Assemble the Cake

1. 1. Soak the Cake Layers: Once the Génoise has cooled and been sliced into layers, lightly soak each layer with the syrup of your choice. Be careful not to over-soak, as this could make the cake too soggy.

1. 1. Spread the Mascarpone Cream: Place the bottom layer of the cake on a serving plate and generously spread the mascarpone cream over it. Top with the second layer of sponge cake.
   2. Frost the Cake: Using a spatula, spread the Nutella chocolate frosting over the top and sides of the cake. Smooth the frosting for a glossy, professional finish.
   3. Chill and Set: Place the cake in the refrigerator for at least 1-2 hours to allow the cream and frosting to set.

Nutrition Facts (Per Slice, Approximate)

This cake is rich and decadent, making it a treat for special occasions. Here’s an approximate nutritional breakdown per slice (based on 12 servings):

• • Calories: 380 kcal
  • Carbohydrates: 45 g

• • Protein: 6 g
  • Fat: 20 g
  • Saturated Fat: 10 g

• Sugar: 32 g
• Fiber: 3 g