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Cocoa sponge cake with mascarpone whipped cream and milk chocolate ganache
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.
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Cost Breakdown
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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