Steps

• To achieve a soft and light base, it is essential to pay attention to every detail. Start by working the eggs with the sugar, honey, and vanilla extract, whisking them for a long time until you get a light and frothy mixture. The consistency of the whipped eggs is crucial: they should “write,” forming a sort of continuous ribbon when lifted with the whisks. Gently add the sifted cocoa and flour, mixing from bottom to top with a spatula. This step is crucial to maintaining the air incorporated into the eggs, making your sponge cake soft and light. Pour the mixture onto a rectangular baking tray lined with parchment paper, ensuring to level it carefully so that the baking is even. Bake in a preheated oven at 430°F (220°C) for about 7 minutes.

  The sponge cake cooks quickly: keep an eye on it to prevent it from drying out. When ready, let it cool completely, covering it with a damp cloth to retain its moisture.

  

• The cream filling of this cake is a perfect mix between the richness of mascarpone and the lightness of whipped cream. To prepare it, it is important that the mascarpone is well chilled, so it blends better with the cream. Start by whipping the cream with the powdered sugar until you get a firm but not too stiff consistency. The cream should remain airy and soft. In a separate bowl, work the mascarpone with honey until creamy and lump-free. Once you have obtained a smooth cream, gently fold in the whipped cream, mixing slowly from the bottom up to avoid deflating it. The resulting cream will be velvety and delicate, perfect for balancing the intense taste of the cocoa in the sponge cake. Spread the cream evenly over the sponge cake layer, making sure to leave a generous thickness that will give the cake the typical softness of the original snack.

• To achieve a perfect chocolate sheet, start by melting high-quality dark chocolate in a double boiler, just as you did for the glaze. It’s important to use dark chocolate because its intense flavor will balance the sweetness of the cream. Once the chocolate is completely melted and smooth, add the butter, mixing with a whisk to blend it well with the chocolate, then pour it onto a sheet of parchment paper. Level the chocolate with a spatula or a flat knife until you get a thin layer, a few millimeters thick.
  The ideal is to obtain a uniform sheet as large as the entire surface of the cake.

  Cover with another sheet of parchment paper and let it cool in the freezer for a few minutes.

• After trimming the edges and dividing the sponge cake in two, spread an even layer of mascarpone and cream mixture on one half, gently lay the chocolate sheet over the cream, ensuring it adheres well. This layer of chocolate, placed in the heart of the cake, will create that crunchy contrast that makes the dessert so special. Then complete it with the remaining cream and cover with the second half of the sponge cake.

• The glaze is the part that gives this cake its delicious and irresistible look. To make a perfectly smooth and shiny glaze, dark chocolate is the key ingredient. Start by melting the chocolate in a double boiler, being careful not to let it come into contact with water, which would make it seize. When completely melted, gradually add the vegetable oil, stirring constantly to obtain a fluid yet dense glaze. Let the glaze cool slightly before pouring it over the cake, so it’s not too hot. When spreading it over the surface, make sure to cover the sides as well to achieve a uniform and inviting effect. The glaze, once solidified, will form a thin and crunchy shell, which will wonderfully contrast with the softness of the internal cream.
  Once assembled, let the cake rest in the fridge for at least a couple of hours (In summer, I recommend letting it rest directly in the freezer, moving it to the fridge three hours before serving) This time is necessary for the flavors to blend and for the cake to reach the right consistency.

  The Penguin Cake is already good as is, but if you want to make it aesthetically suitable for a birthday or special occasion, decorate it before serving as I did with some simple whipped cream. When you cut it, you’ll notice how each slice will reveal perfectly defined layers of cream and chocolate, offering a visual and gustatory contrast that will captivate anyone who tastes it.

  Unfortunately, I didn’t have time to photograph the inside, but I can tell you it was so liked that both the celebrated person (thrilled for the cake) and guests went for seconds and devoured it in a flash!!!

  Enjoy your meal!