Chocolate Almond Cream Crown 🍫🌰✨

A rich chocolate sponge baked in a ridged mold, filled with a thick vanilla mascarpone cream, and finished with slivered almonds and powdered sugar.

Ingredients

For the chocolate sponge

• 1 cup all-purpose flour (125 g)
• 1/2 cup unsweetened cocoa powder (45 g)
• 3/4 cup granulated sugar (150 g)
• 1/2 cup light brown sugar (100 g)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs, at room temperature
• 1/2 cup neutral oil (120 ml)
• 1/2 cup buttermilk (120 ml)
• 1/2 cup hot coffee or hot water (120 ml)
• 1 tsp vanilla extract

For the cream filling

• 1 cup cold heavy cream (240 ml)
• 1 cup mascarpone, cold (225 g)
• 1/3 cup powdered sugar (40 g)
• 1 tsp vanilla extract
• 1 tsp lemon zest (optional, for brightness)

For the topping

• 1/2 cup slivered almonds
• 2–3 tbsp powdered sugar (for dusting)

Instructions

Make the sponge

1. Preheat oven to 350°F (175°C). Grease and flour a ridged ring or Bundt pan (10–12 cup capacity).
2. In a bowl, whisk flour, cocoa, granulated sugar, brown sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk eggs, oil, buttermilk, and vanilla. Stir wet ingredients into dry until combined.
4. Pour in hot coffee/water and whisk until smooth and glossy (batter will be thin).
5. Pour into the prepared pan and bake 35–40 minutes, until a toothpick comes out clean.
6. Cool 15 minutes, then invert onto a rack and let cool completely.

Prepare the filling

1. Beat cold mascarpone with powdered sugar, vanilla, and lemon zest until smooth.
2. In a separate bowl, whip heavy cream to medium-stiff peaks. Fold into mascarpone to make a thick, spreadable cream.

Assemble

1. Once the cake is fully cool, use a long serrated knife to slice it horizontally into two layers.
2. Spread the mascarpone cream evenly over the bottom layer (thick layer to match the photo).
3. Place the top layer back on. Scatter slivered almonds over the ridges.
4. Dust generously with powdered sugar.

Details

• Prep Time: 25 minutes
• Bake Time: 35–40 minutes
• Cool & Assemble: 45 minutes
• Total Time: ~1 hour 50 minutes
• Servings: 10–12 slices
• Kcal: ~360 kcal per slice

Tip: Chill the assembled cake 30 minutes before slicing for the cleanest cuts and a firm, luxurious cream layer.