Finely chop the dark chocolate and place it in a bowl. Heat 250g of the whipping cream in a saucepan and pour it over the chopped chocolate. Let it sit briefly, then stir thoroughly until smooth. Cover with foil and refrigerate for at least 5 hours or overnight.
Purée the strawberries with the lemon juice, 25g of cornstarch, and 30g of sugar. Transfer to a saucepan and bring to a boil over medium heat, stirring constantly until the mixture thickens. Pour into a shallow dish, cover directly with foil, and let cool completely at room temperature.
Beat the eggs and 80g of sugar for 8 to 10 minutes until fluffy and voluminous.
Sift together the flour, 20g of cornstarch, and a pinch of salt, then gently fold this mixture into the beaten eggs to maintain volume.
Pour the batter into a 20cm baking ring and bake at 170°C for 30 minutes. Perform the toothpick test to ensure it is done. Let cool completely, then slice in half horizontally.
Whip the mascarpone and 170g of whipping cream on medium speed until firm. Gradually fold in the completely cooled strawberry pudding mixture.
Whip the chilled chocolate ganache on medium speed until it reaches a stable, creamy consistency. Be careful not to over-whip.
Place the first sponge cake layer on a cake board. Spread the whipped ganache in the center, leaving a 2cm border around the edge. Pipe the strawberry cream into the empty border space.
Place the second sponge cake layer on top and press lightly. Frost the top and sides of the entire cake evenly with the remaining strawberry cream.
Whip 200g of whipping cream with 20g of sugar until stiff. Pipe decorative dollops onto the cake and finish by sprinkling with confetti sprinkles.
Cook it hands-free.
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