Whipped vanilla ganache

1. Chop the white chocolate and place it in a large bowl.
2. Bring the heavy cream and vanilla to a boil, then pour over the chocolate.
3. Mix until smooth (use an immersion blender if needed).
4. Cover with plastic wrap and refrigerate overnight.

Chocolate cake

1. Preheat oven to 320°F (160°C) and line a 6 inch / 15 cm pan with parchment paper.
2. Beat the eggs and sugar for 10 minutes until tripled in volume.
3. Mix and sift flour, cocoa, salt, baking powder and baking soda.
4. Lower mixer speed and add dry ingredients.
5. Whip the cold heavy cream to stiff peaks and fold gently into the batter.
6. Pour into the pan and bake 45–55 minutes.
7. Cool 10 minutes, unmold, and let cool completely.Wrap and chill at least 2 hours.

Layering and decorating

1. Whip the chilled ganache 4–5 minutes until fluffy.
2. Add the cold mascarpone in 2 additions and beat until thick and stable.
3. Place the first cake layer on a board and add a thin layer of ganache.
4. Repeat with all layers.
5. Apply a thin crumb coat, chill briefly, then apply the final coat and smooth.
6. Pipe swirls on top with the remaining ganache and dust with cocoa powder.
7. Refrigerate until serving.