Ingredients for sponge cake are given for the form in diameter of 26 see I made two servings, because I wanted a big tall cake. Melt the butter. Mix in separate bowl dry ingredients. In another mix eggs, milk and boiling water, whisk slightly. Gently introduce the egg mixture into the dry ingredients, add the butter and mix everything thoroughly, get a smooth homogeneous mass. Form grease with butter, vistream on the bottom of baking paper, it is also lubricated and spread her dough. Bake cake in preheated oven to 180 degrees for 45 minutes. Watch the oven, check on the readiness of the cake with a toothpick. Cake for 15 minutes cooled in the form, then gently turn over on a rack and let cool. The biscuit on the boiling water is necessary to keep in the refrigerator for 6-8 hours, but if there is no such amount of time, you can wrap in cling film and send in the freezer for 2-3 hours (I did).

Chocolate cream: Break the chocolate into pieces. Heat the cream, bring to a boil, but not boil. Combine the cream with the chocolate and stir until chocolate is completely dissolved. Prepare a "water bath": a bowl of egg yolks to put on a pot of hot water so that the bowl is not touching the water. Beat the eggs with the sugar – the mixture should be puffed up and to brighten. I measured the temperature whisk egg yolks thermometer to 72°C. Combine the egg and chocolate mixture. Stir. The cream is ready. Leave it until the side.

Butter cream: whisk cream to soft peak. Whisk the mascarpone with the icing sugar. Combine cream cheese and received a delicious butter cream. Biscuit cut in half. I got five cakes. When baking the second batch somehow grown large enough bump, I cut it off and turned the cake smaller (do not throw it), which I then the third layer and put to hide that he is less due to the cream. Brew a strong favorite coffee. Cool. Add a spoonful of brandy. Soak our cakes and coffee with a brush. Start assembling the cake, I did it in the form. Cake - chocolate cream cake - butter cream Cake... I was high, had the form wrap foil to form a little increase in height, the photo is not made, spun and forgotten.

The last cake I had covered with chocolate cream. Butter cream I had left to cover the entire cake. Therefore, the remnants of cake and butter cream sent in the refrigerator overnight. After a night or after 6-8 hours of cooling the cake in the fridge, finish the decoration. A matter of taste and imagination. I covered the entire cake in butter cream and decorated with flowers of violet from milk and dark chocolate.

This is the cake eventually turned out.

Cake brought as a gift, so beautiful photo in the cut failed to do.

How could at away, quietly. Bon appetit!!!