- 180 g all-purpose flour
- 35 g cocoa powder
- 150 g granulated sugar
- 150 g beaten eggs
- 80 ml vegetable oil
- 120 ml milk
- 8 g baking powder
- 2 g salt
- 400 g sweetened chestnut puree
- 250 g mascarpone
- 250 ml whipping cream
- 80 g powdered sugar
- 5 ml vanilla extract
- 60 g grated dark chocolate
Preheat the oven to 175 degrees Celsius, grease a square baking pan, and line the base with parchment paper, leaving overhang for easy lifting later.
Whisk eggs and sugar until thick and pale, then stream in the oil and milk gradually while continuing to mix at a moderate speed setting.
Sift flour, cocoa powder, baking powder, and salt together, then fold them gently into the egg mixture until no visible dry pockets remain anywhere inside.
Pour the batter into the prepared pan, level the top, and bake for thirty minutes until the sponge springs back when pressed lightly in center.
Cool the sponge completely, then slice it horizontally into three even layers using a long serrated knife and steady, gentle sawing motions very carefully throughout.
Beat chestnut puree, mascarpone, powdered sugar, and vanilla until smooth, then add whipped cream gradually to create a light but stable filling for spreading later.
Layer the sponge and chestnut cream evenly, press each layer gently, then refrigerate the assembled cake for at least four hours before cutting neatly afterward.
Trim the edges, divide the cake into neat rectangles, dust each piece with grated chocolate, and serve chilled for the cleanest texture and appearance overall.
