Chocolate and cream birthday cake

My daughter turned 10 years old and she asked me for one. chocolate and cream birthday cake of those with many floors and decoration.

This was the result, a cake that is not at all complicated to make, although it seems so, and fresh, since it has a lot of cream and chocolate, you have to keep it in the fridge.

Shall we get down to work?

INGREDIENTS:

For the cake:

450 gr bizcochona flour (already prepared with yeast). If not normal wheat flour + two sachets of chemical yeast).
350 gr sugar
2 natural yogurts
6 eggs
150 ml sunflower oil

For the filling cream:

400 gr mascarpone cheese
400 gr whipping cream 35%MG
100 gr sugar
30 gr pure cocoa powder

Covering cream:

100 gr of butter
250 gr cream cheese
50 gr of powdered sugar
200 gr whipping cream
6 tablespoons pure cocoa powder

Chocolate bath:

75 gr minimum 50% cocoa fondant chocolate
3 gelatin sheets (approx.6 gr.)
60 gr of water
110 gr sugar
15 gr pure cocoa powder
30 gr whipping cream 35% MG

Decoration:

Chocolate sticks
Gold stars
White and milk chocolate balls of different sizes
Ferrero Rocher chocolates
Balloon with confetti and ribbon or any other balloon of your choice

STEP BY STEP RECIPE:

The first thing we are going to do to make this chocolate and cream birthday cake is to put the eggs and sugar in a food processor or in a bowl (and we will use a whisk) and beat until the mixture is whitish and foamy.
Add the oil and beat again until everything is integrated, then add the yogurt and repeat the operation.
Preheat the oven to 170ºc and prepare two removable round molds. Coat them well with oil or butter and sprinkle a little flour so that they do not stick.
Add the flour and stir until the mixture is smooth. Pour half in one mold and half in the other and bake in the oven for 40/45 minutes. Never open the oven before 20 minutes or the cake will fall when the temperature drops. It is better to check if they are done at 40 minutes with the tip of a knife. If when you prick the cake halfway, it comes out clean, you are ready, if not, leave it for another 5 minutes.
In the meantime, we are going to make the filling cream. It is very simple. Put all the ingredients except the cocoa in a large bowl. If it is cold, the cream will whip better. It is also important that both the cream and the mascarpone are cold. Start whipping with double whisk or food processor at high speed. When you see that it is thick and has acquired consistency, it has already been whipped. Add the cocoa powder and stir a little at low speed. Set aside in the refrigerator.
For the covering cream, The butter, with which we are going to cover the cake, we do the same as in the previous step but without using cocoa powder. In this case the butter does not have to be cold, otherwise it will be lumpy and will not mix well with the rest of the ingredients. When you have mixed everything, keep a third part in the refrigerator. The rest you divide it in two, one part you mix with 2 tablespoons of cocoa, and the other with 4, so that at the end you have 3 topping creams of different shades, white, toasted and brown. Store in the refrigerator.
And as a third cream, we have the chocolate bath. First let the 3 sheets of gelatin leaves soak in cold water in a deep dish. In a saucepan put the water and the sugar until it boils, lower to medium-low heat and leave it for 5 minutes to thicken a little. Add the fondant chocolate in pieces and stir until it melts, then add the cocoa powder. Add the cream and stir everything until you have a smooth texture without lumps. Drain the gelatin well and add it to the mixture and stir until the gelatin melts. Turn off the heat and remove the saucepan. We put it in a coffee or tea serving container with a nozzle to cover the cake with this chocolate, but we need it to fall in a more or less thin trickle. IT IS VERY IMPORTANT that this mixture is stirred with a spoon every 5 minutes, so that it does not get crusty or lumpy and it cools down and takes consistency. It has to be like a thick bechamel sauce but not lumpy or lumpy.
Remove the cake from the oven and let it cool until it does not burn. Remove from the pan and finish cooling on a wire rack.
With the help of a cake cutter, or I have done it with a large knife, remove the hat or bulging parts of the cake, if it is the case, and keep them for breakfast, for example. The rest of each sponge cake, cut in two horizontally, leaving two layers per cake, that is, a total of 4 layers.
Place a base on the plate or tray where you want to present the cake. Take the filling cream out of the refrigerator and put it in a piping bag. I did not use a nozzle, I simply made a cut of about one cm at the tip. Now you have to fill each layer with this cream. I made a spiral shape, from the center to the outside. If you find it complicated to use the piping bag, simply put cream on each layer with a spatula. We are going to repeat this operation until we have all 4 layers, but do not put cream on the last one, that is, on top of the cake.
Now it's time for the covering cream. Take them out of the refrigerator and with the help of a spatula start spreading the white frosting all over the cake or until you run out. Turn the plate around as you spread it, it will help you to slide the cream better. Now do the same with the lighter one, and finally with the darker one. In such a way that the three shades will mix but it will be a very nice marbling.
All that remains is the chocolate bath. Make sure it is not hot because if it is, it will melt the cream of the cake. If it is still warm, put the cake in the refrigerator and keep stirring the chocolate so that there are no lumps. When it is at room temperature, start pouring it around the edges of the cake carefully so that you get tears similar to the one in the photos, some longer, some shorter. Then cover the rest that remains on top until it is completely covered. Let it cool in the refrigerator.
And to finish this chocolate and cream birthday cake
The last step is to decorate it! As in the photo or as you like.