Whipped vanilla ganache

1. Chop the white chocolate finely and place it in a large container.
2. Bring the heavy cream and half a vanilla bean to a boil in a saucepan and then pour it all at once over the chocolate.
3. Mix with a spatula until you have a smooth liquid mixture. (Use a hand blender if necessary to smooth the ganache)
4. Cover with cling film and place in the fridge for one night.

Chocolate cake

1. Preheat your oven to 320°F/160°C and line a 6 inch / 15 cm round pan with parchment paper.
2. In the bowl of your stand mixer, beat the eggs with the sugar for at least 10 minutes (they will double or even triple in volume)
3. In another bowl, mix and sift together the flour, cocoa powder, salt, baking powder and baking soda.
4. Lower the speed of the mixer and add the dry ingredients.
5. In a separate bowl, place the cold heavy cream and whip it stiff.
6. Gently fold in the whipped cream with a spatula.
7. Pour this mixture into your pan and bake for about 45-55 minutes.
8. Let your cake cool for a few minutes in the pan, then remove it from the pan and let it cool completely on a rack.
9. Wrap your cake in cling film and place it in the fridge for at least 2 hours.

Layering and decorating

1. Place the cooled ganache in the bowl of a stand mixer and whip for about 4-5 minutes at medium speed, gradually increasing the speed until you obtain a stiff ganache.
2. Add the cold mascarpone in two batches and continue beating until you have a thick, firm cream.
3. Place a first layer of sponge cake and fill the inside with a small amount of ganache.
4. Place a second layer and repeat this step until the last layer.
5. Cover the entire layer cake with a very thin layer of ganache to enclose the crumbs.
6. Apply a second, thicker layer and smooth with a frosting smoother.
7. Fill a pastry bag fitted with a piping bag with the remaining ganache and decorate the top of the cake by forming swirls.
8. Sprinkle with cocoa meal and keep your layer cake in the fridge until ready to serve.