Add the wet mixture to the bowl with the dry ingredients and stir well. You'll get a thick mixture, which you then loosen with hot water. Mix thoroughly. Don't worry — the batter will be quite runny.

Prepare a springform cake tin, 26 or 28 cm in diameter. Line the base and sides with baking paper, then pour in the prepared batter.

Bake for about 90 minutes. Don't worry if the top rises a lot and cracks — the cream will cover it up later. Let the sponge cool completely, ideally overnight if you have the time.

Pour the cream into a saucepan and bring to a boil. Turn off the heat, break the chocolate into the hot cream, and let it sit for five minutes. Then whisk until smooth. Let it cool.

Once the ganache is lukewarm to almost cold, put the mascarpone into a stand mixer bowl fitted with the whisk attachment and add the ganache. Whip on high speed into a smooth chocolate cream.

Slice the sponge into four or five layers, whatever works best. Spread cream between each layer — if you like, you can add jam too. Cover the whole cake with cream and smooth it neatly. Decorate with chocolate eggs and chill in the fridge.