Chocolate layer cake & white chocolate ganache

Recipe of chocolate layer cake and whipped white chocolate ganache. A simple and easy dessert to make for a birthday cake

And composed of only two preparations, a chocolate sponge cake "Chocolate molly cake" and a whipped vanilla white chocolate ganache.

Are you looking for a simple and induglent chocolate cake recipe with a super light and creamy ganache filling? This layer cake is easy to make and super good !

A light chocolate cake layer

A birthday cake assembled as a layer cake and topped with a smooth and light cream to change from meringue buttercream or the whipped mascarpone cream.

Composed of a perfect chocolate sponge cake called "The chocolate molly cake", a soft, light and perfectly textured layer cake.

And of a creamy, airy and super light cream the whipped vanilla white chocolate ganache.

 

Useful tools for this recipe

• Stand mixer to make the preparations or an electric mixer.
• Round cake pans of 6 inch / 15 cm diameter for baking sponge cake
• Cake release spray, in addition to parchment paper for perfect pan release.
• A cake leveler, indispensable for cutting layers of sponge cakes of the same thickness.
• An angled spatula, very useful for handling the cream and smoothing the layer cake.
• An icing smoother, to smooht the icing.
  
• A piping bag, to decorate the layer cake.
• A big star nozzle tip to decorate the top of the layer cake.
• A cake turntable for assembling and smoothing the cake.
• A cake board to support the layer cake.
• A cake tester to check the baking of the sponge cake.

Ingredients Notes

• Quality white chocolate pastry callets for a not too sweetened ganache.
• Unsweetened cocoa powder for the preparation of the chocolate sponge cake
• Eggs at room temperature.
• Vanilla beans, or vanilla powder or liquid to flavor the whipped ganache.

How to prepare the chocolate layer cake and vanilla whipped ganache

The 2 preparations of this layer cake can be made 1 - 2 days in advance.

Preparation of the chocolate cake

1. Start by making the chocolate molly cake, prepare and weigh the ingredients.
2. First beat together the powder sugar and eggs in the large bowl of your  stand mixer, let the whisk run for about 5-7 minutes at medium speed. (until you get a foamy preparation that has doubled in volume).
3. Meanwhile, mix together the dry ingredients and pour them into the egg-sugar preparation.
4. Continue to mix until a homogeneous mixture is obtained.
5. Then, in another container, whip the cold liquid cream into a whipped cream and add it to the first preparation. (delicately with a soft spatula).
6. Finally, pour your chocolate cake batter into a round cake pan 15 cm/ 6 inch in diameter. (previously lined with parchment paper).
7. Then bake in a preheated oven for 45-55 minutes. (check the baking with a cake tester or the blade of a knife)
8. Finally, when you finish baking, allow your cake to cool a little before unmolding it and let it cool completely on a cake rack.
9. Finally, wrap your chocolate cake in cling film and keep it in the fridge.

Preparation of the vanilla whipped ganache

1. Start by chopping the white chocolate and place it in a container.
2. Then pour the liquid cream into a saucepan over medium heat, at the first boil, remove from heat and pour the warm cream one go over the chopped white chocolate.
3. Mix with a wooden spoon or a spatula until the mixture is completely melted. (If necessary, use a hand blender to smooth the cream).
4. Finish by filming it on contact and place in the fridge for at least 1 night.

The day d :

1. Start by placing the white chocolate ganache in the bowl of your stand mixer, fitted with a whisk and beat at high speed to assemble the ganache.
2. Then add the vanilla extract.
3. Finally, incorporate the mascarpone in 2 times while letting the beater rotate.
4. Continue to beat the ganache until a thick and firm cream is obtained.

Chocolate layer cake & vanilla whipped ganache assembly

1. First, take the chocolate cake out of the fridge (which must be very cold).
2. And using a cake leveler, cut your cake to obtain 3 layers of chocolate cake.
3. Also, place a cake board on your turntable cake and place a first layer of chocolate cake, spread a small layer of whipped white chocolate ganache, smooth with a bent spatula.
4. Then place a second layer of chocolate cake on top and repeat this step and finish by placing the last layer of cake.

Cake smoothing

1. Start by applying a thin layer with the angled spatula, spread over the whole cake (to enclose all those little chocolate cake crumbs that can mix with the ganache).
2. Finally, apply a new layer of ganache and smooth the white chocolate ganache with your cake scraper.
3. Place your cake in the fridge for at least 20 minutes.
   Also keep your whipped ganache in the fridge during this time.

Decoration :

1. Take out your ganache and fill a pastry bag with a large star icing tip. (I used a JEM tip)
2. Then poach large swirls of whipped ganache on your cake and sprinkle with unsweetened cocoa.

How to store the chocolate layer

Chocolate cake can be stored for a long time in the fridge, at room temperature (1-2 weeks) or in the freezer for up to 3 - 6 months.

On the other hand, the whipped vanilla ganache has a shorter shelf life of about 2 days and always in the fridge.

Other recipes for chocolate layer cakes :

• Chocolate raspberry layer cake
• Layer cake brownie and mascarpone cream
• Layer cake all chocolate