For the chocolate bomb, first prepare the chocolate sponge. For this, beat the butter with 250 g sugar and 1 packet of vanilla sugar until fluffy.
Stir in the eggs one after the other. Stir in the flour, cocoa and baking powder alternately with the milk. Spread the dough evenly on a baking tray.
Bake at 175 °C for 30-35 minutes. Let cool and then turn out onto a large plate and cut once horizontally.
For the cream, mix the mascarpone, curd, sugar and vanilla sugar. Spread 1/4 of the cream on the side and fill the chocolate sponge with the rest.
Spread the remaining cream thinly on the top and sides of the cake.
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