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Cocoa sponge cake with mascarpone whipped cream and milk chocolate ganache

Recipe by Oum Arwa

A moist cocoa sponge cake, topped with a light mascarpone whipped cream and covered with a silky milk chocolate ganache. Inspired by a Turkish dessert, it is perfect for chocolate and cream lovers.

MediumTurkishServes 8

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Source Video
5h 9m
Prep
21m
Cook
40m
Cleanup
6h 10m
Total

Cost Breakdown

Total cost:$7.24
Per serving:$0.91

Critical Success Points

  • Whisk the eggs into a foam until doubled/tripled in volume
  • Precise baking of the sponge (180 °C, 15‑20 min)
  • Moisten the cake with cold milk immediately after baking
  • Achieve a firm mascarpone whipped cream without over‑beating
  • Smooth and glossy ganache, without grain

Safety Warnings

  • Handle the hot oven (180 °C).
  • Boiling cream can cause burns; handle with care.
  • Use clean utensils to avoid contamination.

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