Cocoa sponge cake layered with mascarpone and nutella cream. Delicious chocolate cake.
Ingredients
Sponge cake
- Eggs, 4
- Powdered sugar, 200 g
- Wheat flour, 70 g
- Potato flour, 70 g
- Cocoa powder, 2 tablespoons
- Baking powder, 1/2 teaspoon
Cream
- Mascarpone, 250 g
- Heavy cream (30%), 250 ml
- Nutella, 230 g
Soaking and decoration
- Sheridans liqueur or amaretto, 9 tablespoons
- Fresh fruits (raspberries, blueberries, strawberries)
- Mint for decoration
Preparation
Sponge cake Warm the eggs for the sponge cake in a bowl of very warm water. Separate the egg whites from the yolks. Preheat the oven to 180°C.
Place baking paper on the bottom of a 21 cm diameter springform pan and close the rim, leaving the paper outside.
Beat the yolks with half of the powdered sugar for about 7 minutes until a fluffy and thick mixture forms. In another bowl, beat the egg whites with the remaining powdered sugar for about 7 minutes until a dense, shiny, and stiff foam forms.
Sift the wheat flour, potato flour, cocoa, and baking powder together into a separate bowl and mix.
Combine the yolks with the egg whites using a spatula, making a few or several gentle movements. Then add 1/3 of the dry ingredients to the mixture and gently combine with a spatula, not breaking the beaten foam.
Add another 1/3 of the mixture and again gently combine, doing the same with the remaining flour. Pour the entire mixture into the prepared pan and level the top. Bake for about 35 minutes until a toothpick comes out clean.
Remove from the oven and let cool. Cut around the edge of the pan with a knife and, after completely cooling, cut into 3 horizontal layers.
Cream In a mixer bowl, place cold mascarpone and well-chilled heavy cream. Mix for about 2 minutes until a thick and stiff cream forms.
Add nutella one tablespoon at a time (at short intervals), mixing at low speed until the ingredients are combined.
Place the bottom layer of sponge cake on a serving plate, soak with 3 tablespoons of soaking liquid, and spread 1/3 of the cream. Place the second layer and again add soaking liquid and 1/3 of the cream.
Repeat with the last layer of sponge cake and soak it. Spread the remaining cream on the top and sides of the cake.
Refrigerate for about 2 hours. Decorate with fruits and mint.
