How to make the best chocolate layer cake! An easy recipe composed of only 2 preparations, a soft chocolate cake and a whipped vanilla chocolate ganache. A perfect composition for a pefect birthday cake and all other occasions to treat your loved ones!
The best chocolate layer cake
Looking for a great chocolate cake? Here is my best recipe which is unanimously appreciated by chocolate lovers as well as those who are not too crazy about it 😉 !
This fabulous cake is the perfect combination of chocolate and vanilla in a light and delicious homemade dessert, perfect for any occasion and especially for a birthday.
To change from the usual buttercream or simple whipped cream frosting, I chose instead a white chocolate and mascarpone ganache which has the ideal texture and which goes perfectly with this soft and easy cream cake: "the chocolate molly cake".
It is a very simple dessert and these two preparations can be made in advance to save even more time and on the D-day you will only have to take care of the assembly and enjoy it 😉 .
Why choose this cake
- Simple with only 2 preparations!
- Perfect combination!
- Light and delicious at the same time!
- Perfect for all occasions!
Useful tools
- Stand mixer
- Round cake pans of 6 inch / 15 cm diameter
- A cake leveler
- An angled spatula
- An icing smoother
- A piping bag
How to make the chocolate layer cake and vanilla ganache
The 2 preparations can be made 1 to 2 days in advance and should be kept in the refrigerator.
White chocolate and mascarpone ganache
- Chop the white chocolate and put it in a container.
- Bring the heavy cream to a boil with the vanilla bean (previously split in half and scraped) in a saucepan over medium heat.
- Pour the hot cream over the chocolate at once and mix with a spatula until smooth. (If necessary, use a hand blender).
- Cover with cling film and place in the fridge for one night.
Chocolate cake
- Beat together the sugar and eggs in the bowl of your mixer for at least 10 minutes. (until triple the volume)
- In a bowl mix and sift together the flour, baking powder, cocoa powder and salt.
- Lower the speed and add the dry ingredients for 1 min. at most.
- Whip the heavy cream with an electric mixer for 3-4 minutes until thick.
- Gently fold in the whipped cream with a spatula.
- Pour the batter into your pre-lined baking pan.
- Bake in a preheated oven for 45-55 minutes.
- Unmold the cake and place it upside down on a cooling rack.
- Cover with cling film and place in the fridge for at least 2 hours.
Assembly
- Place the cold ganache in the bowl of a mixer fitted with the whisk attachment and beat at high speed for 5 minutes until the ganache has set.
- Beat in the mascarpone in two batches while the mixer is still running.
- Continue beating until you have a thick, firm mixture.
- Cut your cake into 3 equal layers using a large knife.
- Fill and spread a little ganache on the first layer.
- Place a second layer on top and repeat this step until the third and final layer.
Smoothing and decoration
- Start by applying a very thin layer of ganache over the entire cake to seal in the crumbs.
- Then apply a new, thicker layer and smooth with an icing machine.
- Fill a pastry bag fitted with a decorating tip with the remaining ganache.
- Decorate the top with swirls.
- Keep in the refrigerator until ready to serve.
Conservation
Keep in the fridge only and for about 3 to 4 days.
FAQS - FREQUENTLY ASKED QUESTIONS
How to make a Layer Cake stand up ?
In order to make a successful assembly, you have to smooth the filling between each layer of sponge cake and make sure that they are well stacked and aligned.
What size of mold for a Layer Cake ?
The standard pan size is 6 inch / 15 cm in diameter which is for about 10-15 servings.
How to smooth a cake without a turntable?
Without it is less convenient but you will simply need to have your hand holding the smoother around the cake.
Which tip should I choose for the decoration?
Flower and star tips, 1B, 2B or 1M.
Other recipes :
- Chocolate raspberry layer cake
- Layer cake brownie and mascarpone cream
- Layer cake all chocolate
I'd love to see yours 😉 So feel free to share your photos with me, leave a comment and tag me @sweetlycakes on Instagram if you make my recipe!
Chocolate layer cake and vanilla whipped ganache
Ingredients
Whipped White chocolate ganache
- 296 g white chocolate
- 400 ml heavy cream - 30 % fat
- 480 mascarpone - cold
- ½ vanilla bean - split in 2 and scraped
Chocolate cake
- 3 eggs - room temperature
- 200 g Sugar
- 174 g flour
- 2 tsp baking powder
- 75 g cocoa powder - unsweetened
- 250 ml heavy cream - 30% fat cold
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 and baking powder.
- 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.
Nutrition
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