Instructions:

1. For the Sponge Cake:

2. Prepare the batter: in a mixing bowl, combine powdered sugar and vanilla sugar. Add the eggs and whisk them with a mixer until fluffy and light. While mixing, gradually add the 3 tbsp (45 ml) of hot water, continuing to mix for another 1-2 minutes. Sift the flour and cocoa powder together, and gently fold them into the egg mixture using a wooden spoon. Be careful not to deflate the batter.

3. Bake the sponge: line a cake pan with parchment paper and evenly spread the batter in the pan. Bake in a preheated oven at medium temperature (around 180°C / 350°F) until a toothpick comes out clean. Once baked, allow the cake to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely. Once the sponge has cooled, slice it into two even layers. 

4. For the Bottom Cream Layer prepare the cream: In a bowl, combine mascarpone, powdered sugar, and vanilla sugar. Whisk until smooth. Whip the heavy cream until soft peaks form, then gradually add the Dr. Oetker Express Gelatin while whipping, until stiff peaks form. Fold the whipped cream into the mascarpone mixture until fully combined.

5. Assemble the first layer: place one of the sponge cake layers into a lined cake pan, and evenly spread the cream mixture over it. Refrigerate for at least 1 hour to set the cream.

6. For the chocolate layer prepare the chocolate layer: break the dark chocolate into pieces and place them in a metal bowl along with the butter. Melt over a double boiler, stirring occasionally. Let it cool slightly.

7. Layer the chocolate: remove the cake from the fridge and evenly pour the melted chocolate over the cream layer. Return the cake to the fridge to set the chocolate layer.

8. For the top cream layer prepare the top cream: similar to the bottom cream, mix mascarpone with powdered sugar and vanilla sugar. Whisk until smooth. Whip the heavy cream until soft peaks form and gradually add the Dr. Oetker Express Gelatin, continuing to whip until stiff. Fold the whipped cream into the mascarpone mixture, then spread the cream over the chocolate layer.

9. Layer the final sponge: carefully place the second sponge cake layer on top of the cream. Press gently to level it.

10. For the final chocolate coating prepare the coating: break the dark chocolate into pieces and place it in a metal bowl with butter. Melt it over a double boiler, stirring occasionally.

11. Pour the melted chocolate evenly over the top layer of the cake.

12. Chill: return the cake to the fridge and allow it to set for at least 1 hour.

13. Decoration: before serving, decorate the top of the cake with colorful candy eggs for a festive touch.

14. Once the cake is set and the chocolate coating is firm, remove it from the fridge.

15. Slice with a sharp knife and serve chilled, decorated with colorful candy eggs.