Description
A rich and airy chocolate sponge cake filled with Nutella and mascarpone cream, topped with a glossy chocolate ganache for a decadent dessert experience.
Ingredients
Units
Scale
- 1 1/2 cups granulated sugar
- 1 cup cake flour
- 1/3 cup unsweetened cocoa powder
- 14 egg whites
- 1 teaspoon sugar vanilla
- Cooking spray
- Some flour to dust the cake tin
- 250 g / 9 oz mascarpone cheese
- 1 cup heavy cream (for filling)
- 2 tablespoons sugar (for filling)
- 4 tablespoons Nutella
- 150 g / 9 oz semi-sweet chocolate
- 1/2 cup heavy cream (for ganache)
- Butter (unspecified amount for ganache)
Instructions
- Preheat oven to 180°C/350°F and place a rack in the center.
- Coat a large ring cake tin with nonstick cooking spray and dust with flour.
- In a bowl, combine flour, cocoa, sugar vanilla, and 3/4 cup sugar.
- In a separate bowl, beat egg whites until foamy. Gradually add remaining 3/4 cup sugar and beat until soft peaks form.
- Gently fold in the flour mixture, one-third at a time, until fully incorporated.
- Spoon batter into cake tin and bake for 40-45 minutes, checking from 35 minutes onward. Cool completely.
- Transfer cake to a flat dish. Slice off a 2.5cm/1 inch horizontal layer from the top.
- Carefully hollow out the bottom section, leaving a 5cm/2 inch shell, creating a tunnel.
- Evenly spread Nutella in the tunnel, then fill with mascarpone cream mixture.
- Replace top layer of the cake.
- For ganache: heat chocolate, butter, and cream in a saucepan over medium heat, whisking until smooth and glossy.
- Pour ganache over the cake, allowing it to drip down the sides.
Notes
- Start checking the cake after 35 minutes to avoid overbaking.
- Use a melon baller or spoon to hollow out the cake evenly.
- Do not overmix the mascarpone filling; it should stay light and creamy.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 38g
- Sodium: 120mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 75mg