Quick chocolate cake with mascarpone cream

This is a compact, fail-safe recipe for a creamy chocolate cake that anyone can make at home without advanced baking skills. It uses a single sponge layer and a mascarpone-based cream that firms in the fridge.

• Ingredients for the sponge:
• 4 eggs
• 4 tablespoons sugar
• 4 tablespoons flour
• 2 tablespoons cocoa
• 1 packet baking powder

• For the cream:
• 500 ml sweet cream
• 250 g Mascarpone
• 100 g powdered sugar
• 1 packet vanilla sugar

• For soaking: 100 ml milk

Method

Beat the eggs with the sugar using a mixer until the mixture becomes light and frothy. Fold in the flour, cocoa and baking powder gently until combined. Pour the batter into a pan lined with baking paper and bake at 180°C for about 15–20 minutes. Remove and let the sponge cool.

While the sponge cools, prepare the cream: whip the sweet cream, then add the Mascarpone, powdered sugar and vanilla sugar. Continue beating briefly until you obtain a firm, smooth cream. When the cake layer has cooled, soak it evenly with 100 ml milk, spread the cream on top and smooth the surface.

Chill the cake in the refrigerator for at least two to three hours, ideally overnight, so the cream sets and the flavors meld. Decorate as desired with grated chocolate, cocoa, fresh fruit or chocolate sprinkles. "And yes, it is delicious!"

Photo: press material from the event