The vertical layer chocolate cake is one of the most decadent cakes I’ve ever made, a wonderful symphony of flavors and textures. Moist chocolate sponge cake topped with apricot jam and mascarpone coffee topping, rolled and topped with a buttery cracker base, everything covered in Mascarpone coating, covered with ganache chocolate and garnished with decorations. chocolate pieces.
Source:Home Cooking Adventure
Element
Makes about 12-14 servings
Chocolate Cookies
1/4 cup (55g) butter, chilled, cut into small pieces
1/2 cup (50g) ground almonds
2 tablespoons (30g) brown sugar
1/3 cup (40g) all-purpose flour
1/4 teaspoon (1g) salt
1 1/2 tablespoons (12g) unsweetened cocoa powder
1 teaspoon (5ml) water
Chocolate Sponge
8 eggs, separated
1 cup (200g) sugar, divided
1 teaspoon (5g) vanilla extract
1/2 cup (60g) all-purpose flour
1/2 cup (60g) unsweetened cocoa powder
1/2 teaspoon (2g) baking powder
1/2 teaspoon (2g) salt
Jam for filling
6 tablespoons (120g) apricot/peach jam
Mascarpone Frosting
1 pound (500g) mascarpone cheese, room temperature
1 cup (120g) powdered sugar
1 2/3 cup (400g) whipping cream (35% fat), chilled
1 teaspoon (5g) vanilla extract
1 1/2 teaspoons (3g) instant coffee powder
Chocolate Ganache
3.5 oz (100g) half a week chocolate
1/2 cup (120g) whipped cream
Piece of chocolate
2 oz (60g) half a week chocolate
2 tablespoons (20g) half a week chocolate, to ferment
1 1/2 tablespoons (15g) white chocolate
1/2 tablespoon (5g) white chocolate, for brewing
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