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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.
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.
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!