Birthday Cake for Kids with Cocoa Sponge and Mascarpone Cream

Name: Birthday Cake for Kids with Cocoa Sponge and Mascarpone Cream - Ruxanda K.
Ingredients: batter:; 6 eggs; 4 tablespoons cocoa; 180 ml boiling water; 300 g sugar; 120 ml oil; 280 g flour; 1 baking powder cream :; 750 ml liquid whipped cream; 750 g mascarpone; 200 g powdered sugar; vanilla sugar or vanilla essence decoration :; 4 togo tins; 1 m&ms bag; 1 picture decoration as you prefer

Desert - Birthday Cake for Kids with Cocoa Sponge and Mascarpone Cream by Ruxanda K. - Recipia

Preparation: We start by preparing two equal-sized layers; I used a 28 cm diameter cake pan. The first step is to take care of the layer preparation. In a pot, we boil water and, as soon as it reaches boiling point, we add cocoa, constantly mixing with a whisk to ensure no lumps form. This mixture is left to cool. Meanwhile, we separate the egg whites from the yolks. The egg whites are whipped with 150 g of sugar until stiff, then set aside. In another bowl, we beat the yolks with 150 g of sugar until they become a light-colored mixture. We gradually add the oil, as for mayonnaise, and mix well. The cooled cocoa will be incorporated into this mixture, mixing with a mixer to achieve a smooth texture. After that, we sift the flour together with the baking powder and add them to the mixture, making sure no lumps remain. Finally, we carefully fold in the whipped egg whites using a spatula, gently mixing from the bottom up, so as not to lose the air in the mixture. The obtained mixture is poured into a greased and floured pan, then placed in a preheated oven at 180 degrees Celsius for about 40 minutes. It is recommended to do the toothpick test to ensure the layer is baked. Once done, we let the layer cool slightly in the pan, then transfer it to a rack to cool completely. For the second layer, we repeat the same steps. It is good to let the layers cool overnight. Once completely cool, we cut one of the layers into three equal parts, and from the other, we cut out the "ears" and also cut them into three parts. The remaining layer can be frozen, ideal for making cake pops later. Regarding the cream, we start by whipping the cream until it becomes firm and set it aside. Then, in another bowl, we beat the mascarpone with powdered sugar and vanilla essence until we obtain a creamy mixture. The two preparations are gently mixed, being careful not to deflate the whipped cream. Assembling the cake is a satisfying activity. We place a piece of layer on a platter and apply an even layer of cream. I prefer to use a piping bag to create a nice spiral of cream. We continue with another layer, repeating this process until the cake is fully assembled. Finally, we place the ears on the cake and apply the remaining cream on top and on the sides. For decoration, I used togo all around and added M&M's for a playful look. The cake is left in the fridge for at least one night. It is important to mention that the layer is moist and delicious, so there is no need for syrup. This cake was lovingly prepared for my little boy's birthday last year!