I created My Love Cake specifically for Valentine’s Day, but it’s definitely a good idea to make for other special occasions throughout the year.
Don’t be too harsh on my cake where the decoration isn’t quite perfect, but a little bit of haste, a little bit of my lack of skill in these things… but I made up for it with the filling and the rest of the cake which was really delicious.
My sponge cake was very tall, but of course, if you want, you can make it in a slightly larger mold and it will be shorter, and obviously, the cooking time might be a few minutes less.
With this cake, I want to wish a happy Valentine’s Day to all lovers, but above all, I wish you love all year round.
If you make this or any of my other recipes on my blog, feel free to send me your photos, and I’ll post them on my Facebook page in your name.
Approx. 460 Kcal per person
- Difficulty: Medium
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 10 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Valentine's Day
Ingredients to make My Love Cake
For the sponge cake
- 6 medium eggs
- 1 1/4 cups sugar
- 1/3 cup unsweetened cocoa powder
- 1 packet vanillin
- 1 2/3 cups all-purpose flour
- 6 3/4 tbsp rum
- 2 3/4 tbsp water
- 8 3/4 oz mascarpone
- 2 tbsp sugar
- 4 1/2 oz whipping cream (Hoplà)
- 1 oz 70% dark chocolate
- 7 oz dessert cream (Hoplà)
- red food coloring
Tools
- 1 Ring cake ring
Preparation of My Love Cake
Sponge cake preparation
In the cake mixer, place the eggs and sugar and work for a few minutes at high speed until you get a frothy mixture.
Once whipped, manually add the sifted cocoa and flour, mixing by hand to create a well-blended mixture, being careful not to deflate the batter.
Butter and flour a baking mold, I used one about 8 inches in diameter and with a height of about 2 3/4 inches because I wanted it tall, but if you want it shorter, you can opt for a 9 1/2 inch mold.
Bake at 350°F for approximately 1 hour.
Filling preparation
Whip the cream in a tall container and set aside.
Finely chop the dark chocolate and set aside.
In the cake mixer, mix the mascarpone well with the sugar, then add the cream and chopped chocolate, mixing everything well.
Cake assembly
Take the sponge cake and cut out 3 layers, place the first layer on the plate where we will serve the cake, place the cake ring around the layer to make the cake precise.
Wet the first layer with part of the rum and water mixture, then spread a layer of mascarpone mixture leveling it well; place the second layer, wet this too, spread the remaining mascarpone mixture still leveling.
I always wet the third layer on a work surface, then place it on the cake we are assembling and check that the steel ring holds the whole cake well.
Put in the fridge for at least 1 hour before finishing it.
Finish the cake by covering it with cream, then add the red food coloring to the remaining cream, place it in a pastry bag and finish the cake with red cream decorations.
Put back in the fridge for at least 1 hour before serving.
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