This luxurious chocolate genoise cake features a rich and airy chocolate sponge base, complemented by a creamy Mascarpone and Nutella filling and topped with a smooth milk chocolate ganache. Every layer of this cake promises a decadent chocolate experience, making it a perfect dessert for any special occasion or a treat for those indulgent moments when only chocolate will do.
Why You’ll Love This:
The chocolate genoise sponge is light yet rich in flavor, providing a perfect base for the lush and creamy Mascarpone Nutella cream. The addition of a silky milk chocolate ganache adds a layer of elegance and extra indulgence. This cake combines simplicity in preparation with sophistication in taste and presentation, appealing to both novice bakers and seasoned dessert enthusiasts alike.
Perfect Occasion:
Ideal for celebrations such as birthdays, anniversaries, or any festive gathering where a show-stopping dessert is desired. It’s also perfect for holiday dinners or as a luxurious treat for a special weekend family meal. This cake is sure to impress guests and satisfy all chocolate lovers.
Decoration Tips:
Garnish the ganache topping with chocolate curls, a dusting of cocoa powder, or gold leaf for an elegant finish. For a festive touch, you could also sprinkle edible glitter or arrange fresh berries around the edge of the cake. Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for added delight.
Ingredients:
- For the Chocolate Genoise:
- 4 eggs
- 120g sugar
- 180ml sunflower oil
- 380ml milk
- 350g flour
- 16g baking powder
- 50g cocoa powder
- For the Mascarpone Cream:
- 250g mascarpone
- 200g heavy cream (30% fat)
- 2 tbsp Nutella
- For the Milk Chocolate Ganache:
- 200g milk chocolate
- 100ml heavy cream (30% fat)
Instructions:
- Prepare the Genoise:
- Preheat your oven to 180°C (356°F).
- In a large mixing bowl, beat the eggs with the sugar until pale and voluminous.
- Gradually add the sunflower oil and milk, mixing gently.
- Sift in the flour, baking powder, and cocoa powder, and fold until just combined.
- Pour the batter into an 18 cm cake pan and bake for 30 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Make the Mascarpone Cream:
- In a bowl, whisk together the mascarpone and heavy cream until smooth.
- Add Nutella and continue to whisk until fully incorporated.
- Prepare the Ganache:
- Chop the milk chocolate and place it in a bowl.
- Heat the heavy cream until just boiling, then pour over the chocolate. Let sit for a minute before stirring until smooth and glossy.
- Assemble the Cake:
- Once the genoise has cooled, slice it horizontally into layers.
- Spread the Mascarpone Nutella cream between each layer.
- Cover the top and sides of the cake with the milk chocolate ganache.
- Decorate and Serve:
- Decorate as desired and let the cake set in the fridge for at least an hour before serving.
Indulge in this rich and heavenly chocolate genoise cake, a true celebration of chocolate in all its glory!
