Ingredients

For the Chocolate Sponge Cake:

• 4 large eggs
• 120 g (6 tbsp) sugar
• 80 g (3 tbsp) sour cream
• 100 g (1/2 cup, 200 ml) vegetable oil
• 175 g (9 tbsp) all-purpose wheat flour
• 55 g (5 tbsp) unsweetened cocoa powder
• 12 g (2.5 tsp) baking powder
• 2 g (¼ tsp) salt

For the Cream Filling:

• 400 g cream cheese (Mascarpone)
• 100 g sour cream
• 250 g condensed milk
• 55 g (5 tbsp) unsweetened cocoa powder

For the Frosting:

• 100 g dark chocolate (50% cocoa content)
• 40 g (4 tbsp) milk
• 60 g butter

For the Interlayers:

• 100 g water
• 50 g (2.5 tsp) sugar
• 18 g (2 tbsp) Cognac or Brandy (optional)

Steps on How to Make It

Step 1: Prepare the Chocolate Sponge Cake

1. Preheat the oven: Begin by preheating your oven to 180°C (350°F). Grease and flour two 8-inch round cake pans to prevent sticking.
2. Whisk the eggs and sugar: In a large mixing bowl, whisk together the 4 eggs and 120 g of sugar until the mixture becomes light and fluffy. This will take about 5-7 minutes using an electric mixer.
3. Add the wet ingredients: Once the egg mixture is ready, gently fold in 80 g of sour cream and 100 g of vegetable oil until well combined.
4. Combine dry ingredients: In a separate bowl, sift together 175 g of flour, 55 g of cocoa powder, 12 g of baking powder, and 2 g of salt.
5. Mix dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, folding gently until no dry flour is visible. Be careful not to overmix, as this can make the cake dense.
6. Bake the cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the cakes: Once baked, remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.

Step 2: Prepare the Cream Filling

1. Mix the cream filling: In a mixing bowl, combine 400 g of Mascarpone cheese, 100 g of sour cream, 250 g of condensed milk, and 55 g of cocoa powder. Whisk until the mixture is smooth and creamy.
2. Chill the filling: Place the cream filling in the refrigerator while you prepare the frosting, allowing it to thicken slightly.

Step 3: Make the Frosting

1. Melt the chocolate: In a heatproof bowl, melt 100 g of dark chocolate together with 40 g of milk and 60 g of butter. You can do this using a microwave in short bursts or over a double boiler until smooth.
2. Cool the frosting: Allow the melted chocolate mixture to cool slightly before using it to frost the cake.

Step 4: Prepare the Interlayers

1. Make the syrup: In a small saucepan, combine 100 g of water and 50 g of sugar. Heat over medium heat until the sugar dissolves. Remove from heat and stir in 18 g of Cognac or Brandy if using.

Step 5: Assemble the Cake

1. Level the cakes: Once the chocolate sponge cakes have completely cooled, level the tops using a serrated knife to create even layers.
2. Soak the cake layers: Place one cake layer on a serving platter and brush the top with the syrup you prepared. This adds moisture and flavor.
3. Add cream filling: Spread half of the cream filling over the first layer. Place the second layer on top and repeat the process, brushing with syrup and spreading the remaining cream filling.
4. Top with the final cake layer: Place the final layer of cake on top. If desired, you can cover the top with the remaining cream filling or leave it as is.

Step 6: Frost the Cake

1. Apply the chocolate frosting: Use a spatula to spread the cooled chocolate frosting evenly over the top and sides of the cake.
2. Decorate: If desired, garnish the top with chocolate shavings, cocoa powder, or fresh berries for an extra touch.

Step 7: Chill and Serve

1. Chill the cake: Allow the cake to chill in the refrigerator for at least 1 hour before slicing. This helps the flavors meld and makes for cleaner slices.
2. Slice and enjoy: When ready to serve, slice the cake into wedges and enjoy!

Nutritional Facts (Approximate per Serving)

This cake serves approximately 12 portions, and the following are estimated nutritional values per serving:

• Calories: 380 kcal
• Protein: 6g
• Fat: 22g
• Carbohydrates: 42g
• Fiber: 2g
• Sugars: 25g

(Nutritional values may vary based on specific ingredients and portion sizes.)

Frequently Asked Questions (FAQs)

1. Can I use a different type of flour?

Yes, you can experiment with cake flour or gluten-free flour blends, but the texture may vary slightly.

2. Can I replace the Mascarpone cheese?

If you can’t find Mascarpone, you can use cream cheese or a combination of cream cheese and whipped cream for a lighter filling.

3. How can I store the cake?

Store the cake in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze individual slices.

4. Can I make this cake ahead of time?

Yes, you can bake the sponge cake in advance and store it tightly wrapped in plastic wrap for up to 2 days before assembling.

5. Is the alcohol necessary for the interlayers?

No, the Cognac or Brandy is optional. You can substitute it with vanilla extract or simply omit it for a non-alcoholic version.

Tips for Making the Perfect Cake

• Egg Temperature: Use room-temperature eggs for better volume when whipping.
• Sifting Dry Ingredients: Always sift your dry ingredients to avoid lumps and ensure even mixing.
• Cooling: Allow your cakes to cool completely before assembling to prevent melting the cream filling.
• Frosting Temperature: Let the frosting cool to a spreadable consistency to avoid melting the cake layers.

Storage Tips

• Freezing: To freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months.
• Reheating: Thaw the cake in the refrigerator overnight before serving.

Conclusion

This Decadent Chocolate Cake with Creamy Mascarpone Frosting is a delightful treat that promises to satisfy any chocolate lover’s cravings. With its rich chocolate layers and smooth cream filling, this cake is perfect for any celebration or just as a special dessert. Try making it for your next gathering, and watch as everyone savors every bite!

Happy baking! Thank you for joining me in this delicious adventure, and I hope you enjoy making this cake as much as I do!