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

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.

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).

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.

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.

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

Whip the Cream: In a chilled bowl, whisk the heavy cream until soft peaks form.

Mix the Mascarpone and Sweetened Condensed Milk: In a separate bowl, mix the mascarpone cheese with the sweetened condensed milk until smooth and creamy.

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

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.

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.

Let the Frosting Cool: Allow the chocolate frosting to cool slightly until it reaches a spreadable consistency.

Step 4: Assemble the Cake

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.

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.

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.

Chill and Set: Place the cake in the refrigerator for at least 1-2 hours to allow the cream and frosting to set.