Chocolate Layer Cake with Mascarpone Cream and Nutella Frosting: Decadent Delight for Every Occasion

Preheat the oven to 180°C (350°F).

Separate the egg whites and yolks. Beat the egg whites with a pinch of salt until stiff peaks form.

In a separate bowl, beat the egg yolks with sugar until pale and creamy.

Gently fold the flour into the egg yolk mixture.

Carefully fold the beaten egg whites into the batter in three parts to keep it airy.

Pour the batter into a lined round cake pan and bake for 25-30 minutes or until a toothpick comes out clean. Let cool.

For the mascarpone cream, beat mascarpone with vanilla extract until smooth.

Whip the heavy cream until soft peaks form and gently fold into the mascarpone.

For the Nutella frosting, warm Nutella slightly to soften, then whip with a little heavy cream until spreadable.

Slice the cooled cake into layers, spread mascarpone cream between layers, then frost the entire cake with Nutella frosting.

Serving and Storage Tips