Chocolate Molly cake

1. Preheat your oven to 160°C and line two 6-inch / 15 cm round baking pans with parchment paper.
2. Place the eggs, sugar and vanilla in the bowl of your stand mixer fitted with the whisk attachment and beat on medium-high speed for at least 10 minutes. (The mixture will triple in volume).
3. Meanwhile, sift and mix the dry ingredients together, flour, cocoa powder, baking powder and salt.
4. Lower the speed of the mixer and incorporate the dry ingredients then let the mixer run for 1 minute at most.
5. Whip the cold heavy cream with an electric whisk until it becomes a thick cream.
6. Add a small amount of the whipped cream to the bowl and mix at medium speed for a few moments to soften the mixture.
7. Gently fold in the remaining whipped cream with a spatula and scrape the bottom of the bowl.
8. Divide the dough in 2 and pour it into the 2 prepared pans.
9. Bake in the oven for about 45 minutes and check for doneness by sticking a toothpick in it.
10. Let the cakes cool a little before unmolding them and letting them cool completely on a cake rack upside down.
11. Cover with cling film and place in the fridge for at least 2 hours. (You can prepare the sponge cake 1 to 2 days in advance)

Kinder chocolate ganache

1. Place the kinder maxi and the chocolate in a saucepan.
2. Add the heavy cream and heat over medium heat until the ganache is liquid and not chunky. (use a hand blender if necessary).
3. Transfer to a container, cover with cling film and place in a fridge for one night.
4. On the d-day, whip the Kinder ganache at medium speed for about 3 to 5 minutes.
5. Then add the cold mascarpone and continue beating at medium speed for another 3 to 5 minutes until you have a smooth, thick ganache.
6. Keep in a refrigerator until the cake is ready to be assembled.

White chocolate Swiss meringue buttercream

1. Follow the recipe for White Chocolate Swiss Meringue Buttercream and leave at room temperature until ready to assemble.

Chocolate glaze

1. Place the chopped chocolate and heavy cream in a small bowl.
2. Heat in the microwave or double boiler until you have a liquid ganache.
3. Use the pouring glaze at 30-35°C (prepare it about 20 minutes before decorating)

Assembly, smoothing and decoration

1. Cut your sponge cake in 4 layers with a cake leveler or a large knife.
2. Fill 2 pastry bags with the buttercream and the other with the Kinder ganache.
3. Place the first layer on a cake turntable and place a curl of buttercream on the edges.
4. Fill the inside with ganache and add a few pieces of Kinder Bueno, add another layer of ganache and smooth with an angled spatula.
5. Cover with a second layer of sponge cake and repeat the last step for all layers.
6. Apply a layer of buttercream to the whole cake and smooth with a icing smoother.
7. Drizzle the melted chocolate glaze and drizzle it over the sides.
8. Decorate with swirls of the remaining buttercream and add Kinder Bueno.
9. Let it sit in the fridge for at least 2 hours and take it out 30 minutes before serving.