Easy Duplo Chocolate Cake with Mascarpone Cream

Preheat the oven to 180°C (350°F) top and bottom heat (160°C convection). Line a 20 cm springform pan with parchment paper.

Chop 150 g dark chocolate into fine pieces and melt with 250 g butter in a metal bowl over a simmering water bath.

Beat 4 large eggs with 200 g sugar until foamy. Cut 150 g marzipan into small cubes, warm slightly in the microwave, and add to the egg mixture; beat until creamy.

Mix and sift 200 g all-purpose flour, 40 g cocoa powder, and 2 tsp baking powder.

Let the chocolate-butter mixture cool slightly, then pour into the egg mixture and beat until combined.

Add the dry ingredients to the chocolate mixture and stir until just combined. Stir in 160 ml milk until smooth.

Chop 7 Duplo chocolate bars and fold into the batter.

Pour the batter into the prepared pan, smooth the top, and bake for 10 minutes at 180°C.

Reduce the oven temperature to 160°C (320°F) top and bottom heat (140°C convection) and continue baking for 55 minutes, or until a toothpick inserted comes out clean.

Let the cake cool completely in the pan on a wire rack.

In a clean bowl, beat 200 g heavy cream and 2 tbsp powdered sugar until stiff peaks form.

Gently fold in 500 g mascarpone and 2 tsp cocoa powder until smooth.

Carefully remove the cake from the pan and slice horizontally into two layers.

Place the bottom layer on a serving plate and spread half of the mascarpone cream over it.

Top with the second layer and spread the remaining cream over the top and sides of the cake.

Melt 100 g milk chocolate and drizzle over the top of the cake.

Break 2 packs of Duplo chocolate bars and arrange on top of the cake.