Ingredients
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Instructions
Prepare the chocolate sponge cake: - Preheat the oven to 350F.
- Grease and line with parchment paper a 12x16 inch baking sheet. Set aside.
- In a medium bowl whisk flour with cocoa powder, baking powder and salt.
- In a large bowl mix eggs with sugar and vanilla extract until thick, foamy and light colored.
- Gently and gradually fold the flour mixture into the egg mixture.
- Spread batter evenly into the prepared baking sheet.
- Bake for 8-10 minutes until a toothpick inserted into the center comes out clean. Let cool completely.
Prepare the Dutch Chocolate Milk filling. - Dissolve gelatin in cold Dutch Chocolate Milk and let it swell for about 5 to 10 minutes.
- In a medium bowl mix Mascarpone cheese with sweetened condensed milk, honey and vanilla extract.
- Dissolve gelatin over low heat, pour over the Mascarpone mixture. Mix to combine.
- In a large bowl whip cream until stiff peaks form. Gently incorporate into the Dutch Chocolate Milk/Mascarpone mixture.
- Refrigerate the Dutch Chocolate Milk filling until ready to assemble.
Assemble the cake. - Cut the sponge cake in half. Place a cake layer onto a serving platter.
- Spread the Dutch Chocolate Milk filling on top. Smooth the top.
- Add the second layer of cake.
- Refrigerate to set for about 4-6 hours.
- Before serving, dust with Dutch cocoa powder if desired. Trim the edges and cut in about 12 rectangular pieces.
- Serve cold and enjoy!
Ingredients
Share this recipe with your friends!
|
|
Instructions
Prepare the chocolate sponge cake: - Preheat the oven to 350F.
- Grease and line with parchment paper a 12x16 inch baking sheet. Set aside.
- In a medium bowl whisk flour with cocoa powder, baking powder and salt.
- In a large bowl mix eggs with sugar and vanilla extract until thick, foamy and light colored.
- Gently and gradually fold the flour mixture into the egg mixture.
- Spread batter evenly into the prepared baking sheet.
- Bake for 8-10 minutes until a toothpick inserted into the center comes out clean. Let cool completely.
Prepare the Dutch Chocolate Milk filling. - Dissolve gelatin in cold Dutch Chocolate Milk and let it swell for about 5 to 10 minutes.
- In a medium bowl mix Mascarpone cheese with sweetened condensed milk, honey and vanilla extract.
- Dissolve gelatin over low heat, pour over the Mascarpone mixture. Mix to combine.
- In a large bowl whip cream until stiff peaks form. Gently incorporate into the Dutch Chocolate Milk/Mascarpone mixture.
- Refrigerate the Dutch Chocolate Milk filling until ready to assemble.
Assemble the cake. - Cut the sponge cake in half. Place a cake layer onto a serving platter.
- Spread the Dutch Chocolate Milk filling on top. Smooth the top.
- Add the second layer of cake.
- Refrigerate to set for about 4-6 hours.
- Before serving, dust with Dutch cocoa powder if desired. Trim the edges and cut in about 12 rectangular pieces.
- Serve cold and enjoy!
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