Fluffy chocolate sponges layered with cocoa mascarpone cream, raspberries, and grated chocolate. The top is decorated with a green moss. Delicious and – contrary to appearances – easy to make!
Ingredients
Biscuit
- Eggs, 4 (at room temperature)
- Powdered sugar, 1 cup
- Wheat flour, 100 g (4 heaping tablespoons)
- Potato starch, 1 tablespoon
- Cocoa, 2 tablespoons
- Baking powder, 1 teaspoon
Cream
- Cold cream 30%, 400 ml
- Cocoa, 4 tablespoons
- Chilled mascarpone cheese, 500 g
- Powdered sugar, 1 cup
- Chocolate or nut liqueur, or another alcohol, 3 tablespoons
- Vanilla sugar, 1 package
- Whipping cream stabilizer (śmietan-fix), 2 packages
Soaking
- Cold coffee, 10 tablespoons + 5 tablespoons liqueur or flavored syrup (chocolate, nut, or coffee)
Filling
- Raspberry jam, 150 g or raspberries, 200 g
- Dark chocolate, 50 g
Green Cake
- Spinach, 50 g
- Milk, 60 ml
- Vegetable oil, 65 ml
- Sugar, 60 g
- Wheat flour, 60 g
- Baking powder, 1/3 teaspoon
- Baking soda, 1/3 teaspoon
- Small egg, 1
Decoration
- Chocolate or colorful eggs
- Fresh small flowers (optional)
Preparation:
Biscuit
Line the bottom of a 21 cm diameter springform pan with parchment paper. Preheat the oven to 180°C. Beat the eggs with powdered sugar using a mixer until the mixture is thick, white, and fluffy, about 10 minutes.
Sift the wheat flour together with cocoa, potato starch, and baking powder into a separate bowl and mix well.
Add to the egg mixture, preferably directly through a sieve and in 3 batches, gently folding with a spoon each time. Pour the batter into the springform pan. Bake for about 40 minutes.
Remove from the oven, cool, then take the sponge cake out of the pan. Cut into 3 layers.
Cream
Pour the cold cream into a bowl, add cocoa, and mix. Then add mascarpone, powdered sugar, liqueur, and vanilla sugar. Start beating on medium speed for about 2 minutes. When the mixture begins to thicken, increase the speed and beat for another 2 minutes until thick and fluffy. Finally, mix with the whipping cream stabilizer.
Filling
Place the bottom sponge layer on a cake stand, soak with the coffee and liqueur mixture (5 tablespoons), spread half the raspberries and 1/3 of the cream. Sprinkle with 1/3 of the grated chocolate.
Place the second sponge layer, soak it, spread the raspberries, cover with cream, and sprinkle with 1/3 of the grated chocolate.
Place the last layer, soak it, and cover the top and sides with the remaining cream. Cover the sides with the remaining grated chocolate. Refrigerate.
Green Moss
Preheat the oven to 160°C. Put the spinach into boiling water, stir, and drain in a sieve. Rinse with cold water and squeeze out the water.
Pour the milk and oil into a narrow container, add the sugar and spinach, and blend thoroughly with a hand blender.
In a bowl, beat the egg, add the blended green mixture and mix with a whisk, then add the flour previously mixed well with baking powder and baking soda. Mix gently with a whisk just until combined.
Pour the batter into a pan (any, e.g., a small loaf pan) and bake for about 15 minutes or until a toothpick comes out clean.
Decoration
After removing from the oven, cool the green cake completely, then crumble it on top of the cake (you don’t have to use the entire cake). Arrange chocolate eggs and decorate with flowers if you have them.
