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Whip eggs and sugar until pale and fluffy.
Sift together flour, cocoa and baking powder.
Combine milk, oil, coffee and vanilla.
Gently alternate the dry and liquid ingredients into the egg mixture.
Add salt.
Bake in a 9-inch / 23 cm pan at 355°F / 180°C for 25–30 min. Don’t overbake.
Heat everything except the chocolate until almost simmering.
Pour over chocolate, wait 1 minute, then blend until smooth.
Slowly pour 150–170 g over the slightly warm sponge. Let cool completely.
Choose one cream option: Mascarpone or Cream Cheese + Mascarpone.
For Mascarpone: Whip mascarpone, heavy cream, powdered sugar, and vanilla until thick and smooth.
For Cream Cheese + Mascarpone: Mix cream cheese, mascarpone and sugar until smooth. Add cold cream and vanilla and whip until thick.
Heat cream and glucose to 167–176°F / 75–80°C.
Pour over chocolate, wait 1 minute and blend until smooth.
Cool to 86–90°F / 30–32°C.
Assemble: Chocolate sponge → chocolate soak → cream → ganache.
Chill the cream layer for 30–60 min before adding the ganache.
Pour the ganache over while it’s at 86–90°F / 30–32°C.
Refrigerate for 2–3 hours. Take it out 10–15 minutes before slicing.