Chocolate cake with white chocolate ganache — a soft chocolate sponge paired with a creamy vanilla white chocolate frosting for an easy, delicious layer cake.
his chocolate cake with white chocolate ganache has a soft cocoa sponge and a smooth vanilla white chocolate frosting that spreads easily and holds well for layer cakes.
It’s a simple, reliable base I use often because the texture stays moist and stable.
The mix of rich chocolate and light white chocolate ganache gives a balanced flavor and clean slices.
The method is straightforward, with ratios that work every time, even if you’re new to building cakes or making ganache.
Why you'll love this recipe
- Moist cocoa sponge that stays soft even after chilling.
- Stable white chocolate ganache perfect for clean layers and smooth frosting.
- Great flavor balance between rich chocolate and light vanilla sweetness.
Ingredients You Need
A simple list of what you need for this chocolate layer cake and white chocolate ganache:
- Flour – Cake flour gives the softest crumb; all-purpose works too.
- Cocoa powder – Unsweetened, high-quality cocoa for deep chocolate flavor.
- Baking powder + baking soda – Light, fluffy sponge with good lift.
- Eggs – Room temperature for a smooth batter and better structure.
- Sugar – Fine granulated sugar blends easily and keeps the cake tender.
- Vanilla + salt – Boosts both cocoa and white chocolate flavor.
- Heavy cream – Cold, full-fat cream for the whipped Molly-cake texture.
- White chocolate – Choose bars with 30–35% cocoa butter for a stable ganache.
- Mascarpone – Makes the frosting creamy, smooth, and easy to spread.
Tips for this cake
- Use room-temperature eggs for a smooth batter and even rise.
- Whip the eggs long enough — this cake relies on aeration for its fluffy texture.
- Fold gently to avoid deflating the whipped cream and losing volume.
- Bake low and slow to keep the chocolate sponge soft and moist.
- Chill the ganache before whipping so it turns thick, light, and stable for layering.
How to make this chocolate cake with white chocolate ganache
Whip the eggs, sugar, and vanilla until doubled in volume.
Sift the dry ingredients (flour, cocoa, baking powder, salt).
Fold the dry mixture gently into the eggs.
Whip cold heavy cream to stiff peaks.
Fold the whipped cream into the batter.
Bake at low temperature until set.
Cool completely upside down for flat layers.
Heat the cream with vanilla and pour over the melted white chocolate and mix until smooth.
Chill overnight for perfect texture and whip with mascarpone until creamy and fluffy.
Level the cake layers and fill and stack with whipped ganache. add a crumb coat and chill.
Frost the cake with a smooth final layer.
Pipe swirls and decorate with chocolate curls.
Serving suggestions
- Serve with fresh berries to balance the sweetness
- Add chocolate curls or a light cocoa dust for a clean finish
- Pair with espresso, cappuccino, or hot chocolate
- Great with a scoop of vanilla or stracciatella ice cream
- Slice cold for clean layers, then let sit 10 minutes before eating
Storage
- Keep the cake in the fridge, covered, for 3–4 days
- Freeze the cake layers (unfrosted) for up to 3 months
Variations
- Raspberry filling: add a thin layer of raspberry jam between the layers
- Cookies & cream: fold crushed Oreos into the white chocolate ganache
- Hazelnut twist: add toasted hazelnuts or a Nutella layer
- Milk chocolate ganache: replace the white chocolate for a sweeter finish
- Triple chocolate: add chocolate chips inside the sponge for extra richness
FAQ
Why is my chocolate sponge dense?
The eggs weren’t whipped long enough or the batter was overmixed.
Can I use another frosting?
Yes, this cake works with mascarpone frosting, American buttercream, or a milk chocolate ganache.
Can I make the cake ahead?
Bake the layers a day ahead and keep them wrapped in the fridge. Frost the next day.
Can I freeze the whole cake?
Yes, freeze it without decorations. Thaw overnight in the fridge.
Why does my ganache look too soft?
It wasn’t chilled long enough or the chocolate percentage was too low.
More chocolate cakes
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
Print
Chocolate Cake with Whipped 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 cake, 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 salt
- 200 ml (¾ cup) cold heavy cream
Instructions
Whipped vanilla ganache
- Chop the white chocolate and place it in a large bowl.
- Bring the heavy cream and vanilla to a boil, then pour over the chocolate.
- Mix until smooth (use an immersion blender if needed).
- Cover with plastic wrap and refrigerate overnight.
Chocolate cake
- Preheat oven to 320°F (160°C) and line a 6 inch / 15 cm pan with parchment paper.
- Beat the eggs and sugar for 10 minutes until tripled in volume.
- Mix and sift flour, cocoa, salt, baking powder and baking soda.
- Lower mixer speed and add dry ingredients.
- Whip the cold heavy cream to stiff peaks and fold gently into the batter.
- Pour into the pan and bake 45–55 minutes.
- Cool 10 minutes, unmold, and let cool completely.Wrap and chill at least 2 hours.
Layering and decorating
- Whip the chilled ganache 4–5 minutes until fluffy.
- Add the cold mascarpone in 2 additions and beat until thick and stable.
- Place the first cake layer on a board and add a thin layer of ganache.
- Repeat with all layers.
- Apply a thin crumb coat, chill briefly, then apply the final coat and smooth.
- Pipe swirls on top with the remaining ganache and dust with cocoa powder.
- Refrigerate until serving.
Notes
Storage: Store in the fridge up to 3–4 days, well covered.
Tips:
- Use a scale for accuracy.
- Whip eggs long enough for maximum volume.
- Fold the whipped cream gently to keep the sponge light.
- Use good-quality white chocolate (30–35% cocoa butter).
- Chill the cake before frosting for clean layers.
- 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
Ranit
Which scale of the recipe should I use to make the cake in the picture?
Fadela
Hello, you have to follow the quantity displayed for the standard scale to make the recipe in picture.
Manolino
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
Kate
The above recipe says to line a 6inch cake tin - should that be 3 6inch cake tins ?
Fadela
Hi, yes it's better to bake in 3 6inch cake tin.