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. 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.
4. 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.
5. 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. Whip the Cream: In a chilled bowl, whisk the heavy cream until soft peaks form.
2. Mix the Mascarpone and Sweetened Condensed Milk: In a separate bowl, mix the mascarpone cheese with the sweetened condensed milk until smooth and creamy.
3. 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. 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.
2. 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.
3. Let the Frosting Cool: Allow the chocolate frosting to cool slightly until it reaches a spreadable consistency.

Step 4: Assemble the Cake

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.
2. 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.
3. 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.
4. 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

While this cake is a delicious indulgence, it is also high in sugar and fats, so it’s best enjoyed in moderation.

Frequently Asked Questions (FAQs)

1. Can I use a different filling instead of mascarpone cream?

Yes, you can! If you prefer, you can use whipped cream, buttercream, or even cream cheese frosting as a filling.

2. Can I make the cake layers ahead of time?

Absolutely! You can bake the Génoise sponge cake a day in advance. Just be sure to wrap it tightly in plastic wrap and store it at room temperature until you’re ready to assemble the cake.

3. Can I substitute Nutella in the frosting?

If you don’t have Nutella, you can substitute any chocolate hazelnut spread. Alternatively, you can skip the Nutella and use a simple chocolate ganache for the frosting.

4. How do I make the syrup for soaking the cake?

A simple syrup is made by dissolving equal parts sugar and water in a saucepan over medium heat. You can add a splash of vanilla extract or rum for extra flavor.

5. Can I make this cake gluten-free?

Yes, you can make this cake gluten-free by using a gluten-free flour blend in place of regular flour and ensuring all other ingredients are gluten-free.

Tips for Making the Perfect Chocolate Cake

• Room Temperature Ingredients: Make sure your eggs and mascarpone are at room temperature. This will make the mixing process smoother and help prevent the mascarpone from curdling.
• Sift Dry Ingredients: Always sift your flour, cocoa powder, and cornstarch to avoid lumps and ensure a light texture in the Génoise.
• Chill the Cream: For the mascarpone filling, make sure the cream is cold before whipping. Chilled cream whips up faster and holds its shape better.
• Let the Cake Set: After frosting, refrigerate the cake for a few hours before serving. This helps the flavors meld together and makes the cake easier to slice.

Storage Tips

• Refrigeration: Store the cake in an airtight container in the refrigerator for up to 3 days. The mascarpone cream and frosting are perishable, so it’s important to keep the cake chilled.
• Freezing: You can freeze the unassembled Génoise sponge cake layers for up to a month. Wrap them tightly in plastic wrap and place in a freezer bag. Thaw them in the fridge before assembling the cake.
• Make-Ahead: The mascarpone cream can be made a day in advance and stored in the refrigerator. The frosting can also be prepared ahead of time and reheated slightly before using.

Conclusion

This Chocolate Layer Cake with Mascarpone Cream and Nutella Frosting is a luxurious treat that combines the rich flavors of chocolate, Nutella, and mascarpone in one beautiful dessert. It’s perfect for celebrations or just as a special indulgence. With its moist Génoise layers, creamy mascarpone filling, and luscious Nutella frosting, this cake is sure to impress both in taste and presentation. Serve it chilled for a refreshing dessert that will leave everyone asking for seconds!