Chocolate vertical layer cake is one of the most decadent cakes Iíve made, a great symphony of flavors and textures. Moist chocolate sponge cake filled with apricot jam and mascarpone coffee frosting, rolled and topped over a crunchy, buttery biscuit base, everything coated in Mascarpone frosting, topped with chocolate ganache and decorated with chocolate shards.

Ingredients

Makes about 12-14 servings

Chocolate Biscuit

1/4 cup (55g) butter, chilled, cut into small pieces

1/2 cup (50g) ground almonds

2 tbsp (30g) brown sugar

1/3 cup (40g) all-purpose flour

1/4 tsp (1g) salt

1 1/2 tbsp (12g) unsweetened cocoa powder

1 tsp (5ml) water

Chocolate Sponge

8 eggs, separated

1 cup (200g) sugar, divided

1 tsp (5g) vanilla extract

1/2 cup (60g) all purpose flour

1/2 cup (60g) unsweetened cocoa powder

1/2 tsp (2g) baking powder

1/2 tsp (2g) salt

Jam for filling

6 tbsp (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 tsp (5g) vanilla extract

1 1/2 tsp (3g) instant coffee powder

Chocolate Ganache

3.5 oz (100g) semisweet chocolate

1/2 cup (120g) whipping cream

Chocolate Shards

2 oz (60g) semisweet chocolate

2 tbsp (20g) semisweet chocolate, for tempering

1 1/2 tbsp (15g) white chocolate

1/2 tbsp (5g) white chocolate, for tempering