Preparation:
Chocolate cream (best done the day before)
Bring the cream to the boil in a saucepan.
Break the chocolate into a heat-resistant bowl.
Pour the hot cream over it and leave to rest for 2 minutes.
Then stir and mix with a hand blender for 1/2 minute.
Allow to cool and place in the fridge for at least 5 hours.
Preparation: dark sponge cake
Preheat the oven to 180°C top/bottom heat.
Line the bottom of a springform pan (26cm) with baking paper. Do not grease the edge of the pan!
Beat the eggs and sugar for at least 5 minutes on the highest setting until light and creamy.
Mix the flour, baking powder and cocoa in a bowl.
Sift over the egg and sugar mixture and fold in gently.
Pour into the springform pan and bake for approx. 25 minutes.
Do the toothpick test!
Immediately after baking, run a knife along the inside of the pan and loosen the sponge cake.
Remove the edge and allow the sponge cake to cool.
Construction of the chocolate vanilla cake
Cut the sponge cake in half horizontally twice.
Place one slice on a cake plate and cover it with a cake ring. You need a very high cake ring! If you don’t have one, you can use a sheet of baking paper and a freezer bag, like I did with this Valentine’s Day cake.
Tip:
Or you can use a cake edge foil like this**! It makes the edge look particularly nice and you can also shorten the height of the foil as you like.
Mix the redcurrant jelly with the cherry brandy and spread half of it on the sponge cake.
Take the chocolate cream out of the fridge and beat it with a hand mixer until it is creamy.
Add the cream stiffener and keep stirring until the chocolate cream is firm.
Spread half of it on the sponge cake base and dust with a tablespoon of cocoa.
Now prepare the vanilla cream.
To do this, whip the cream until stiff and chill.
Mix the mascarpone with the sugar until creamy. Do not mix for hours, otherwise the mascarpone could curdle!
Halve the vanilla pod and scrape out the pulp.
Bring the vanilla pulp, milk and agar agar to the boil in a pan.
Remove from the heat, then gradually stir 3-4 tablespoons of the mascarpone into the hot milk.
Now quickly stir the entire contents of the pan into the remaining mascarpone.
Fold in the whipped cream.
Continue to the assembly:
Spread half of the vanilla cream on the chocolate cream.
Place the middle slice of sponge cake on top and press down lightly.
Spread with the rest of the jelly.
Now add chocolate cream again, smooth it out and dust with cocoa.
Follow with vanilla cream and cover with the last sponge cake and press down lightly.
Cover the chocolate vanilla cake and chill for at least 4 hours.
Preparation: Boil the chocolate drip cream in a saucepan.
Break the chocolate into a heat-resistant bowl and pour the hot cream over it.
Wait a moment, then stir the ganache with a whisk until smooth.
Allow to cool until the consistency is thick and creamy.
Use a spoon to spread the ganache over the top edge of the cake so that it runs down unevenly.
Quickly spread the rest of the ganache over the chocolate vanilla cake.
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