Preheat your oven to 180°C (350°F). Grease and line your cake pans with parchment paper.
In a double boiler, melt the 150g dark chocolate and 120g butter together, stirring until smooth. Remove from heat and let cool slightly.
Sift together 70g flour, 50g cocoa powder, 150g sugar, and a pinch of salt in a separate bowl.
Whisk together the 3 eggs, the seeds from the 1/2 vanilla pod, and 125g mascarpone cheese until smooth. Gradually add the melted chocolate mixture, mixing until fully combined.
Gently fold the dry ingredients into the wet mixture, being careful not to overmix. The batter should be smooth and glossy.
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
For the frosting, soften the 200g cream cheese and 100ml whipping cream. Dissolve the 2 sheets of gelatin in cold water, then heat gently until melted. Combine with the cream cheese mixture along with 1 tbsp vanilla sugar and 100ml condensed milk. Mix until smooth and fluffy.
Once the cakes are cooled, place one layer on a serving plate and spread a layer of cream cheese frosting on top. Place the second layer on top.
In a saucepan, heat 250g heavy cream until just simmering, then pour it over 200g dark chocolate and 50g milk chocolate in a bowl. Stir until smooth and allow to cool slightly before pouring over the cake.
Refrigerate the cake for at least an hour to set the ganache and frosting. Slice, serve, and enjoy!
