Try this irresistible chocolate ganache layer cake, just as indulgent as my chocolate birthday cake! It features a moist chocolate cake filled with a creamy chocolate cremeux insert and covered with a luscious chocolate ganache. Perfect for satisfying your chocolate cravings!
Jump to:
- Why you'll love this recipe
- Ingredients You Need
- Variations Ideas
- How to Make This Chocolate Ganache Cake With Chocolate Cremeux
- Serving suggestions for this chocolate ganache cake
- Tips for this cake
- Storage instructions
- Variations & Substitutions
- Recipe Questions
- More Chocolate Cake recipes
- Chocolate Ganache Cremeux Cake
This chocolate ganache layer cake is a dream for chocolate lovers 🍫! Picture a moist chocolate Molly cake base, filled with a creamy dark chocolate cremeux, and frosted with delicious whipped chocolate ganache.
A chocolate crémeux is a luscious chocolate-infused custard base, known for its light and creamy texture. Perfect for cakes, it's frozen before use to maintain its rich thickness and ease assembly, adding a decadent layer of flavor.
Experience the rich chocolatey goodness of this decadent layer cake, simple to make and ideal for any special occasion. Whether it's a birthday or another festive event, this dessert is sure to be a hit!
Why you'll love this recipe
Craving for more chocolate desserts? Give these a try : Flourless chocolate cake, Chocolate crepes cake, French chocolate fondant cake,
Ingredients You Need
You need these ingredients to make this chocolate cremeux cake:
- Chocolate Molly Cake: My vanilla Molly cake is infused with cocoa, made with eggs, granulated sugar, vanilla extract, cake flour, baking powder, baking soda, unsweetened cocoa powder, and fine salt.
- Creamy Chocolate Insert: A blend of egg yolks, granulated sugar, whole or semi-skimmed milk, heavy cream, and dark chocolate.
- Chocolate Ganache: A mixture of semi-sweet dark chocolate or couverture chocolate and heavy cream.
- Chocolate Drip: Semi-sweet dark chocolate and heavy cream.
Variations Ideas
- Richer and moister chocolate cake: Try my chocolate buttermilk cake.
- Whipped Chocolate Ganache: Replace the creamy insert with a whipped dark chocolate ganache or a milk chocolate ganache.
- Chocolate Buttercream: This whipped buttercream, Russian buttercream, or Swiss meringue buttercream flavored with melted chocolate or cocoa powder.
How to Make This Chocolate Ganache Cake With Chocolate Cremeux
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
- Whisk the eggs and sugar in your stand mixer until the mixture doubles in volume.
- Gently fold in the pre-sifted dry ingredients: flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
- Then, carefully add the whipped heavy cream using a spatula.
- Pour the batter into 3 pans lined with parchment paper and bake in a preheated oven at 165°C (329°F) for about 40 minutes, or until cooked through in the center.
- Carefully remove from the pans and let the cakes cool upside down on a cooling rack.
- Whisk the egg yolks with the granulated sugar in a bowl.
- In a saucepan, bring the heavy cream and milk to a boil. Pour the mixture over the egg yolks and sugar, whisking constantly to incorporate.
- Transfer the mixture back into the saucepan and cook over medium heat for a few minutes until it thickens into a custard (crème anglaise).
- Pour the hot custard over the chopped chocolate in a heatproof bowl and stir until smooth and chocolatey.
- Pour the mixture into two small 13-inch/12 cm cake pans lined with parchment paper at the bottom, or into two pastry rings.
- Place them in the freezer for at least 4 hours.
- In a heatproof bowl, place the chopped or grated dark chocolate.
- In a saucepan, heat half of the heavy cream until it simmers.
- Pour the hot cream over the chocolate and stir until smooth, then add the remaining cold cream and incorporate.
- Blend the mixture with an immersion blender, cover it with plastic wrap touching the surface, and refrigerate until cooled (ideally overnight).
- At assembly time, whip the ganache for 1 minute using an electric mixer.
Cake Assembly
- Place a first layer of cake on a revolving cake stand, apply a border of ganache, and place the frozen creamy insert in the center.
- Cover with a second layer of cake and repeat until the final cake layer.
- Cover the cake with a very thin layer of ganache using an offset spatula and let the cake rest, ideally for 15 minutes in the freezer.
Cake decoration
- Apply another layer of ganache over the entire layer cake and smooth it with a steel cake scraper.
- Let the cake rest again for 20 minutes in the freezer or refrigerator.
- Pour the dark chocolate drip over the top of the cake and let it cascade down the sides using a spatula.
- Decorate with chocolate vermicelli or chocolate shavings and let the cake chill in the fridge for a while to ensure the creamy filling is fully thawed before serving.
>> You may also like: How to frost a cake for perfect smoothness
Serving suggestions for this chocolate ganache cake
- With a Scoop of Ice Cream: Serve a slice of layer cake with a scoop of vanilla or cream ice cream for an irresistible combination of warm and cold.
- With a Red Berry Coulis: Add a touch of freshness by pairing the layer cake with a red berry coulis, such as raspberries or strawberries, for a contrast of tangy flavors.
- With Fresh Fruit: Decorate your plate with fresh fruits like strawberry slices or orange wedges for a colorful and refreshing presentation.
- With Crème Anglaise: Gently pour a generous portion of crème anglaise around the slice of layer cake for an extra touch of sweetness.
- With Chocolate Shavings: Sprinkle the top of the layer cake with dark chocolate shavings or white chocolate curls for a bit of crunch.
- As a Celebration Dessert: Serve this layer cake for a special occasion like a birthday or wedding, decorated with candles or festive accents.
- With a Whipped Cream Topping: Add a final touch by garnishing each plate with a beautiful rosette of lightly sweetened whipped cream.
Tips for this cake
Storage instructions
Refrigerator: Store the chocolate ganache layer cake in the refrigerator in a storage box or covered with plastic wrap for about 4-5 days.
Freezing: You can also freeze the cake for up to 3 months in the freezer. Thaw it slowly in the refrigerator before serving.
Variations & Substitutions
Recipe Questions
Can I make the chocolate ganache in advance?
Yes, you can prepare the chocolate ganache ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Before using, whip the ganache to the desired consistency.
What can I do if my ganache is too runny or too thick?
If your ganache is too runny it's because it's not completely cooled. If it's too thick you can add some cold heavy cream and whip it again.
Can I use different types of chocolate for the ganache?
Yes, you can experiment with different types of chocolate for the ganache, such as dark chocolate, milk chocolate, or white chocolate. Adjust the ratio to get the right texture that is easy to spread and firm enough to cover the cake.
How do I prevent the cake layers from sliding during assembly?
To prevent the cake layers from sliding, ensure that each layer of ganache or cremeux is chilled and set before adding the next layer. Refrigerate the cake periodically during assembly to maintain stability
More Chocolate Cake recipes
I hope you love this chocolate cremeux cake recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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Chocolate Ganache Cremeux Cake
- Total Time: 1 hour 20 minutes
- Yield: 8 slices
Description
Delicious chocolate ganache cremeux cake with a soft and moist chocolate cake, a creamy dark chocolate filling and a dark chocolate ganache (for a 6 inch / 15 cm cake, 8-10 portions).
Ingredients
Chocolate Molly Cake
- 200 g (1 cup) granulated sugar - white
- 3 large eggs - at room temperature
- 2 tsp vanilla extract
- 175 g (1 ¼ cups) cake flour
- 75 g (¾ cup) unsweetened cocoa powder
- 1 tsp (6 g) baking powder
- ½ tsp (3 g) baking soda
- ¼ tsp salt
- 250 ml (1 cup) heavy cream - cold
Chocolate cremeux insert filling
- 120 g (½ cup) semi-skimmed or whole milk
- 60 g (about 3 large) egg yolks
- 160 g (⅔ cup) heavy cream - 30% fat content
- 140 g (about 5 oz) baking chocolate - semi-sweet - 54% - 60% cocoa
- 15 g (1 tbsp) granulated sugar
Chocolate ganache
- 250 g (about 8.8 oz) baking chocolate - semi-sweet
- 225 g (1 cup) hot heavy cream
- 225 g (1 cup) cold heavy cream
Chocolate drip
- 50 g (about 1.8 oz) baking chocolate - semi-sweet
- 50 g (about ¼ cup) heavy cream
Instructions
Chocolate Ganache (Prepared the Day Before)
- Cut or chop the chocolate finely and place it in a heat-resistant bowl.
- Heat half of the heavy cream in a saucepan until simmering, then pour it over the chocolate. Let it sit for a moment before gently mixing until you have a completely melted ganache.
- Add the cold portion of heavy cream and mix to incorporate, then use an immersion blender to smooth out any lumps.
- Cover with plastic wrap directly on the surface and let it rest in the refrigerator for at least 4-6 hours (ideally overnight).
Chocolate Molly Cake
- Preheat the oven to 165°C (325°F) and line the bottom of three 15 cm (6 inch) cake pans with parchment paper.
- In the bowl of your stand mixer fitted with the paddle attachment, whisk the eggs and sugar for 5 to 7 minutes until they are voluminous (the mixture should double or triple in volume).
- Meanwhile, whip the cold heavy cream with an electric mixer until stiff peaks form.
- Reduce the mixer speed and gently fold in the sifted dry ingredients: cake flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
- Using a hand spatula, gently fold in the whipped cream until the batter is homogeneous.
- Divide the batter into 3 portions and distribute evenly into the prepared pans.
- Bake in the oven for 40 to 45 minutes. (Check for doneness by inserting a toothpick into the center; it should come out clean.)
- Carefully remove from the pans by running a knife around the edges, then allow the cakes to cool completely on a wire rack with the tops down to flatten the domes.
Chocolate Cremeux Filling
- Line the bottom of two 12 cm (5 inch) round pans with a circle of parchment paper (or use pastry rings instead of pans).
- Cut the chocolate into pieces and place it in a bowl.
- In a saucepan, bring the milk and cream to a boil. Meanwhile, place the egg yolks and sugar in a bowl and whisk together.
- Pour the hot milk and cream mixture over the yolks while continuing to whisk, then return everything to the saucepan, stirring constantly, and cook until it reaches a temperature of 83°C (181°F).
- Pour this mixture over the chocolate, mix until smooth and creamy.
- Divide this mixture between the two prepared pans and place in the freezer for at least 4 hours.
Assembly
- Whip the ganache with an electric mixer on low speed for about 1 minute until it becomes firm and smooth. Transfer the ganache to a large piping bag.
- Place the first cake layer on a revolving cake stand, apply a border of ganache, and place the frozen cremeux insert in the center.
- Cover with a bit more ganache, then add another cake layer, repeating for the final cake layer.
- Apply a thin layer of ganache over the entire cake and place the cake in the freezer for 10-15 minutes if possible to firm up the ganache.
- Then apply a thicker layer of ganache all over the cake and smooth it with a metal icing smoother.
- Return the cake to the refrigerator or freezer to firm up the covering ganache once again.
Decoration
- Melt the dark chocolate with the heavy cream in a double boiler or microwave until you have a smooth, melted ganache. Let it sit for a few minutes (ideally 30-35°C or 86-95°F).
- Pour the liquid ganache over the top of the chilled cake and let it drip over the edges using an offset spatula.
- Decorate with chocolate shavings or sprinkles and return to the refrigerator for 1 hour before serving.
Notes
Storage: Up to 5 days in the fridge in an airtight tin and up to 3 months in the freezer.
Tips :
- Use Room Temperature Eggs: Ensure your eggs are at room temperature before whipping them with sugar for a light and fluffy cake texture.
- Chill Ganache Properly: Refrigerate the ganache for at least 4-6 hours or overnight to achieve the perfect spreading consistency.
- Level Cake Layers: After baking, cool your cake layers upside down on a wire rack to flatten the tops for easier assembly.
- Freeze Cremeux Inserts: Freeze the chocolate cremeux inserts for a minimum of 4 hours to ensure they're solid and easy to handle during assembly.
- Layering Tips: Apply a thin crumb coat of ganache between layers and chill briefly to set before adding the final coat for a smooth finish.
- Decorate with Precision: Drizzle the chocolate drip over the cake's chilled surface and decorate promptly to achieve clean, professional results.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Cake, dessert
- Cuisine: American
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