This chocolate layer cake is soft, fluffy, and filled with a creamy white chocolate ganache. It’s the perfect combo of deep cocoa flavor and smooth vanilla sweetness—ideal for birthdays, parties, or just because!
New to layer cakes? Check out my layer cake guide for tips and step-by-step help
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Looking for a crowd-pleasing dessert? This chocolate layer cake is rich, fluffy, and filled with a light vanilla sweetness that balances the cocoa flavor beautifully.
The cake itself is a chocolate version of my favorite chocolate Molly cake recipe, known for its soft texture even after chilling—no butter here, just whipped cream for a super light crumb.
It’s paired with my go-to white chocolate ganache frosting, whipped until smooth and fluffy, with real vanilla for an extra boost of flavor.
Whether you’re baking for a birthday, a celebration, or just a weekend treat, this cake delivers. Easy to make ahead, easy to slice, and even easier to love—it’s the kind of chocolate and vanilla combo everyone says yes to!
Why you'll love this cake
Ingredients You Need
You need these ingredients to make this chocolate cake and white chocolate ganache:
- Flour – Use cake flour for a soft, airy crumb or all-purpose flour for a slightly firmer texture.
- Cocoa Powder – Choose unsweetened, high-quality cocoa for rich chocolate flavor.
- Leavening – A combo of baking powder and baking soda ensures a fluffy cake.
- Eggs – Room temperature eggs add structure and moisture.
- Sugar – Fine granulated sugar blends smoothly into the batter.
- Vanilla and salt – Pure vanilla deepens and rounds out the chocolate flavor.
- Heavy Cream – Use cold, full-fat cream to whip into a light and moist cake texture.
- White Chocolate – Pick good-quality white chocolate with 30–35% cocoa butter for best results.
- Mascarpone – This rich, creamy cheese makes the frosting ultra smooth and decadent.
Want to see my tools? Here’s what I use for all my cakes.
How To Make Chocolate Layer Cake with White Chocolate Ganache
Here are some quick visual instructions. Don't forget that full instructions with exact ingredients can be found in the main recipe card below!
Place the eggs, sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for at least 10 minutes, until the mixture doubles in volume.
Meanwhile, sift together the dry ingredients: flour, unsweetened cocoa powder, baking powder, and salt.
In a separate bowl, whip the cold heavy cream with a hand mixer until thick and fluffy.
Reduce the mixer speed and gently add the dry ingredients, mixing on low speed or folding with a spatula until just combined.
Then gently fold in the whipped cream with a spatula until the batter is smooth and well combined.
Preheat your oven to 330°F (165°C) and line two 6-inch (15 cm) round cake pans with parchment paper. Grease with butter or baking spray.
Divide the batter evenly between the two pans and bake for about 1 hour, or until the centers are fully baked.
Let the cakes cool slightly, then carefully remove them from the pans and place them upside down on a wire rack to cool completely.
Heat the heavy cream with the split and scraped vanilla bean until it starts to boil. Let it infuse for 10 minutes. Meanwhile, finely chop the white chocolate and melt it gently in a double boiler.
Pour the hot cream over the melted chocolate and stir until smooth. Cover with plastic wrap and chill overnight.
The next day, transfer the cold ganache to a mixing bowl, add the mascarpone, and whip for 2–3 minutes at medium speed until the frosting is thick, fluffy, and creamy.
Cake Assembling
Level the tops of your chocolate cake layers so they’re flat and even. Place the first layer on a cake board, spread whipped ganache on top, and repeat with the remaining layers.
Apply a thin crumb coat all over the cake and chill. Finish with a thicker layer of ganache and smooth the sides using an icing smoother.
Pipe swirls of ganache on top using a piping bag fitted with a 1B tip. Add your favorite toppings like sugar pearls or chocolate shavings. Chill the cake for at least 1 hour to set the ganache before serving.
Serving suggestions
- For special occasions – Ideal as a birthday cake or centerpiece for any celebration.
- With a warm drink – Pairs beautifully with a strong espresso, cappuccino, or hot chocolate.
- Add fresh fruit – Serve with raspberries, strawberries, or fresh berries to balance the sweetness.
- With ice cream – A scoop of vanilla or stracciatella ice cream makes it even more decadent.
- Extra topping – Drizzle with chocolate sauce or add chocolate shavings for a stunning finish.
Tips for this recipe
Variations & Substitutions
You will also love
I hope you love this white chocolate ganache cake. 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 Cake with White chocolate Ganache
- Total Time: 1 hour 30 minutes
- Yield: 8 slices
Description
Perfect chocolate cake recipe made with cocoa powder chocolate sponge and whipped white chocolate ganache frosting with mascarpone cheese ( 6 inch/ 15 cm diameter 8-10 slices)
Ingredients
Whipped White chocolate ganache
- 300 g (10.5 oz) white chocolate (32–35% cocoa)
- 340 ml (1 ⅓ cups) heavy cream
- 450 g (16 oz) cold mascarpone cheese
- 1 vanilla bean (or 2 tsp vanilla extract)
Chocolate Molly cake
- 3 eggs – at room temperature
- 200 g (1 cup) granulated sugar
- 2 tsp vanilla extract
- 150 g (1 ¼ cups) cake flour
- 50 g (½ cup) unsweetened cocoa powder
- ½ tsp baking soda
- 1 tsp baking powder
- 1 pinch of salt
- 200 ml (¾ cup) cold heavy cream
Instructions
Whipped vanilla ganache
- Chop the white chocolate finely and place it in a large container.
- Bring the heavy cream and half a vanilla bean to a boil in a saucepan and then pour it all at once over the chocolate.
- Mix with a spatula until you have a smooth liquid mixture. (Use a hand blender if necessary to smooth the ganache)
- Cover with cling film and place in the fridge for one night.
Chocolate cake
- Preheat your oven to 320°F/160°C and line a 6 inch / 15 cm round pan with parchment paper.
- In the bowl of your stand mixer, beat the eggs with the sugar for at least 10 minutes (they will double or even triple in volume)
- In another bowl, mix and sift together the flour, cocoa powder, salt, baking powder and baking soda.
- Lower the speed of the mixer and add the dry ingredients.
- In a separate bowl, place the cold heavy cream and whip it stiff.
- Gently fold in the whipped cream with a spatula.
- Pour this mixture into your pan and bake for about 45-55 minutes.
- Let your cake cool for a few minutes in the pan, then remove it from the pan and let it cool completely on a rack.
- Wrap your cake in cling film and place it in the fridge for at least 2 hours.
Layering and decorating
- Place the cooled ganache in the bowl of a stand mixer and whip for about 4-5 minutes at medium speed, gradually increasing the speed until you obtain a stiff ganache.
- Add the cold mascarpone in two batches and continue beating until you have a thick, firm cream.
- Place a first layer of sponge cake and fill the inside with a small amount of ganache.
- Place a second layer and repeat this step until the last layer.
- Cover the entire layer cake with a very thin layer of ganache to enclose the crumbs.
- Apply a second, thicker layer and smooth with a frosting smoother.
- Fill a pastry bag fitted with a piping bag with the remaining ganache and decorate the top of the cake by forming swirls.
- Sprinkle with cocoa meal and keep your layer cake in the fridge until ready to serve.
Notes
Storage: Store up to 5 days in the fridge under plastic wrap or in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: layer cake, cakes, Dessert
- Cuisine: American
Nutrition
- Calories: 518
- Sugar: 25
- Sodium: 122
- Fat: 38
- Saturated Fat: 23
- Carbohydrates: 39
- Fiber: 2
- Protein: 8
- Cholesterol: 128
Which scale of the recipe should I use to make the cake in the picture?
Hello, you have to follow the quantity displayed for the standard scale to make the recipe in picture.
Bonjour,
Pour la ganache vanille quel seront les quantités pour un gâteau de 20cm de diamètre et 10cm de hauteur ? Pour fourrage et couverture. Merci
The above recipe says to line a 6inch cake tin - should that be 3 6inch cake tins ?
Hi, yes it's better to bake in 3 6inch cake tin.