Ingredients

For the Génoise Sponge Cake:

• 30 g of Maïzena (cornstarch)
• 8 g of baking powder (chemical yeast)

For the Mascarpone Cream:

• 150 g of full liquid cream (heavy cream)
• 90 g of sweetened condensed milk

For the Chocolate Nutella Frosting:

• 2 tablespoons of Nutella
• 50 ml of vegetable oil

Additional:

Steps on How to Make the Chocolate Layer Cake

Step 1: Prepare the Génoise Sponge Cake

1. Fold the Dry Ingredients into the Egg Mixture: Gently fold the dry ingredients into the egg and sugar mixture using a spatula. Be careful not to overmix as you want to preserve the airy texture of the batter.
2. Bake the Sponge Cake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before slicing it horizontally into two layers.

Step 2: Prepare the Mascarpone Cream

1. Mix the Mascarpone and Sweetened Condensed Milk: In a separate bowl, mix the mascarpone cheese with the sweetened condensed milk until smooth and creamy.
2. Combine the Cream and Mascarpone Mixture: Gently fold the whipped cream into the mascarpone mixture, ensuring a light and airy texture. Set the mascarpone cream aside in the refrigerator until ready to use.

Step 3: Prepare the Nutella Chocolate Frosting

1. Add Nutella and Oil: Once the chocolate is melted, stir in the Nutella and vegetable oil until well combined. The oil will give the frosting a smooth and glossy finish, while the Nutella adds a rich, nutty flavor.
2. Let the Frosting Cool: Allow the chocolate frosting to cool slightly until it reaches a spreadable consistency.

Step 4: Assemble the Cake

Nutrition Facts (Per Slice, Approximate)

This cake is rich and decadent, making it a treat for special occasions. Here’s an approximate nutritional breakdown per slice (based on 12 servings):

• Calories: 380 kcal
• Carbohydrates: 45 g
  • Protein: 6 g
  • Fat: 20 g
  • Saturated Fat: 10 g

• Sugar: 32 g
• Fiber: 3 g