Chocolate Vertical Layer Cake

Chocolate vertical layer cake is one of the most decadent cakes Iíve made, a great symphony of flavors and textures. Moist chocolate sponge cake filled with apricot jam and mascarpone coffee frosting, rolled and topped over a crunchy, buttery biscuit base, everything coated in Mascarpone frosting, topped with chocolate ganache and decorated with chocolate shards.

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Makes about 12-14 servings

Chocolate Biscuit
1/4 cup (55g) butter, chilled, cut into small pieces
1/2 cup (50g) ground almonds
2 tbsp (30g) brown sugar
1/3 cup (40g) all-purpose flour
1/4 tsp (1g) salt
1 1/2 tbsp (12g) unsweetened cocoa powder
1 tsp (5ml) water

Chocolate Sponge
8 eggs, separated
1 cup (200g) sugar, divided
1 tsp (5g) vanilla extract
1/2 cup (60g) all purpose flour
1/2 cup (60g) unsweetened cocoa powder
1/2 tsp (2g) baking powder
1/2 tsp (2g) salt

Jam for filling
6 tbsp (120g) apricot/peach jam

Mascarpone Frosting
1 pound (500g) Mascarpone cheese, room temperature
1 cup (120g) powdered sugar
1 2/3 cup (400g) whipping cream (35% fat), chilled
1 tsp (5g) vanilla extract
1 1/2 tsp (3g) instant coffee powder

Chocolate Ganache
3.5 oz (100g) semisweet chocolate
1/2 cup (120g) whipping cream

Chocolate Shards
2 oz (60g) semisweet chocolate
2 tbsp (20g) semisweet chocolate, for tempering
1 1/2 tbsp (15g) white chocolate
1/2 tbsp (5g) white chocolate, for tempering

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