Chocolate Genoise Sheet:
3 large eggs
3 large egg yolks
Pinch of salt
3/4 cup sugar
1/3 cup cake flour (spoon flour into dry-measure cup and level off)
1/3 cup cornstarch
1/4 cup alkalized (Dutch process) cocoa
Butter and line a 10" x 15" jelly-roll pan, buttered and lined with buttered parchment.
Set rack in the middle of the oven and preheat to 400 degrees.
Half-fill a medium saucepan with water and bring it to a boil over high heat. Lower the heat so the water is simmering.
Whisk the eggs, yolks, salt, and sugar together in a stainless steel bowl. Place over the pan of simmering water and whisk gently until the mixture is just lukewarm, test with your finger. Then whip on medium-high speed until the egg mixture is cooled (touch the outside of the bowl to tell) and tripled in volume.
Scrape the batter into the prepared pan and smooth the top. Bake the genoise for about 10 to 12 minutes, or until well risen, deep and firm to the touch. (Make sure the cake doesn't overbake and become too dry, or it will be hard to roll.)
Use a small paring knife to loosen the cake from the sides of the pan. Invert the cake onto a rack and let the cake cool right side up on the paper. Remove the paper when the cake is cool.
1 container of marscarpone cream, 1 brick of cream cheese, 1 stick of butter, 2 C powdered sugar, a splash of almond extract. Blend all together with a hand mixer. Spread evenly over cake layer.
Cocoa Buttercream Frosting...
1 cup sugar
24 tablespoons (3 sticks) butter, softened