Cocoa sponge cake with mascarpone whipped cream and milk chocolate ganache

Ingredients

• 2 pcs eggs (fresh eggs, at room temperature)
• 50 g very fine granulated sugar (fine white sugar, ideal for sponge cake)
• 2 sachets vanilla sugar (about 10 g per packet)
• 0.5 g salt (a pinch)
• 40 g type 45 flour (all‑purpose flour, sifted)
• 20 g unsweetened bitter cocoa (unsweetened cocoa powder)
• 20 g butter (for greasing the pan, softened)
• 100 ml whole milk (cold milk at room temperature)
• 30 ml liquid fresh cream 30% fat (for whipping the cream, at room temperature)
• 250 g mascarpone (Italian fresh cheese, at room temperature)
• 45 g very fine granulated sugar (for the whipped cream) (or powdered sugar)
• 140 g milk chocolate (break into pieces, good quality)
• 80 ml whole liquid cream (for the ganache, brought to a boil)

Instructions

1. Prepare the pan and preheat the oven

   Butter the 25 cm pan, lightly dust with flour, then tap to remove excess. Preheat the oven to 180 °C fan‑forced.

   Time: PT5M

2. Whisk the eggs into a foam

   In the bowl, add the 2 eggs, 50 g sugar, the 2 packets of vanilla sugar and a pinch of salt. Whisk on medium speed until the mixture doubles or even triples in volume, about 7 minutes.

   Time: PT7M

3. Fold in the dry ingredients

   Sift the 40 g flour and the 20 g cocoa over the foamy mixture. Fold in all at once with the whisk for 10 seconds.

   Time: PT2M

4. Homogenize the batter

   With the silicone spatula, fold the batter from the bottom up (the “marise” technique) for a few seconds until no flour is visible at the bottom of the bowl.

   Time: PT2M

5. Pour the batter into the pan

   Transfer the batter into the prepared pan and smooth the surface with the spatula.

   Time: PT2M

6. Bake the sponge

   Place in the oven and bake for 15 to 20 minutes at 180 °C fan‑forced. Check doneness by inserting a toothpick in the centre: it should come out clean.

   Time: PT18M

   Temperature: 180°C

7. Moisten the cake

   Remove the cake, prick it evenly with a fork, then pour the 100 ml cold milk over the entire surface. Cover and let cool.

   Time: PT3M

8. Cool completely

   Let the cake cool at room temperature, covered, for about 30 minutes until fully cold.

   Time: PT30M

9. Prepare the mascarpone whipped cream

   In a clean bowl, pour 30 ml liquid cream, add 250 g mascarpone, 45 g fine sugar and the 2 packets of vanilla sugar. Whisk on medium speed until a firm cream that holds well is obtained, about 5 minutes, without over‑beating.

   Time: PT5M

10. Spread the whipped cream over the cake

    Spread the mascarpone whipped cream over the cooled cake using a spatula, smooth to obtain an even layer and clean the pan edges.

    Time: PT5M

11. Prepare the milk chocolate ganache

    Bring 80 ml liquid cream to a boil in a small saucepan. Pour the boiling cream over the 140 g chopped milk chocolate, let melt 1‑2 minutes then stir until a smooth ganache forms.

    Time: PT3M

12. Glaze the cake with ganache

    Pour the ganache over the whipped cream, spread evenly with the spatula.

    Time: PT3M

13. Refrigerate the cake

    Place the cake in the refrigerator for at least 4 hours (ideally overnight) so the ganache solidifies and the flavours develop.

    Time: PT4H

14. Unmold, decorate and serve

    Unmold the cake, wipe any edges, then cut into 8 equal slices.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

35 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of eggs: apple puree (1/4 cup), silken tofu (60 g)
• Instead of very fine granulated sugar: powdered sugar
• Instead of vanilla sugar: vanilla extract + sugar
• Instead of type 45 flour: all‑purpose flour
• Instead of unsweetened bitter cocoa: sweetened cocoa powder (reduce sugar)
• Instead of butter: vegetable oil (for the pan)
• Instead of whole milk: semi‑skimmed milk
• Instead of liquid fresh cream 30% fat: 35% fat liquid cream
• Instead of mascarpone: cream cheese (firmer)
• Instead of very fine granulated sugar (for the whipped cream): powdered sugar
• Instead of milk chocolate: dark chocolate (adjust sugar)
• Instead of whole liquid cream: 35% fat cream

Equipment Needed

• mixing bowl
• whisk (hand or electric)
• sieve
• silicone spatula
• 25 cm round cake pan
• oven
• small saucepan
• cutting board
• chef's knife
• measuring spoon / measuring cup
• fork (to prick the cake)
• plastic film or lid

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Sift the cocoa and flour to avoid lumps.
• Use an electric whisk to save time when whisking the eggs.
• Melt the chocolate in a bain‑marie if the saucepan is not large enough.
• Pass the ganache through a sieve before pouring to remove any possible pieces.

Troubleshooting

Storage

Refrigerator: Keep covered, up to 3 days.

Freezer: Wrap tightly, up to 1 month.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• Prepare the ganache the day before and keep it refrigerated; gently reheat before use.
• Mascarpone whipped cream keeps 24 hours refrigerated, covered.
• The cake can be fully assembled the day before and refrigerated until serving.