Chocolate royal cake is a classic French chocolate dessert made with dark chocolate mousse, a crunchy praline layer, and a soft nut-based cake.
Chocolate Royal Cake, also known as Trianon, is a classic French chocolate cake from traditional French pastry.
It’s made with hazelnut dacquoise, praline crunch, chocolate mousse, and a glossy chocolate glaze.
I’ve adapted this authentic French recipe with clear steps so you can make it confidently at home.
Why you'll love this recipe
- Perfect for special occasions - An elegant French royal chocolate cake with clean layers and a refined finish.
- Rich layers and textures - Crispy praline, smooth chocolate mousse, and soft cake in every bite.
- Easy to make at home - Clear steps and simple techniques, even if you’re new to layered cakes.
Ingredients you need
Here’s what you’ll need to make the Royal Chocolate Cake:
- Hazelnut Dacquoise: Egg whites, powdered sugar, hazelnut or almond flour, and granulated sugar.
- Praline Crunch: Homemade praline paste, crispy wafer cookies (like crêpes dentelles, corn flakes), and milk chocolate.
- Chocolate Mousse: Egg yolks (use the ones left from the dacquoise), dark baking chocolate, whole milk, granulated sugar, and heavy cream or heavy whipping cream.
- Cocoa Mirror Glaze: Granulated sugar, gelatin sheets, water, unsweetened cocoa powder, and heavy cream.
Tips for this recipe
- Room temperature ingredients help the batter mix smoothly and bake evenly.
- Don’t overmix the batter once the flour is added to keep the muffins soft and fluffy.
- Use instant coffee (espresso powder) for a strong cappuccino flavor without extra liquid.
- Fill the muffin cups fully to get tall bakery-style muffin tops.
- Start hot, then lower the oven temperature to create a nice rise and a moist center.
How to make a French royal chocolate cake
Whip the egg whites with the sugar using an electric mixer until soft peaks form.
Then, gently fold in the sifted powdered sugar and hazelnut flour mixture with a spatula.
Place a sheet of parchment paper on a baking tray, then pipe an 18 cm circle using a piping bag or shape it with a tart ring.
Bake in a preheated oven at 350°F (180°C) for about 15 minutes, until golden. Let it cool completely before using.
In a bowl, mix the crumbled crispy wafer cookies, praline, and melted milk chocolate until well combined.
Spread the mixture onto a baking sheet to form an 18 cm circle, then let it set in the fridge.
Heat the whole milk in a saucepan until it reaches a boil. Pour it over the mixture of beaten egg yolks and sugar, then return it to the saucepan and cook until it thickens, reaching 181°F (83°C).
Pour the custard over the chocolate in a large bowl, and gently stir until the chocolate is fully melted and combined.
Whip the heavy cream with an electric mixer until firm peaks form. Add a small amount to the ganache and gently mix to loosen it.
Fold in the remaining whipped cream with a spatula, mixing gently until the chocolate mixture is smooth and creamy.
Cover one side of a 20 cm cake ring (about 5-6 cm tall) with plastic wrap, and line the inside with acetate sheet for easy unmolding and fill the ring with the chocolate mousse.
then add the praline crunch layer followed by the dacquoise. Press gently to sink them into the mousse, then freeze overnight.
In a saucepan, heat the sugar and water until combined, then pour it into a bowl with the sifted cocoa powder.
Add the gelatin sheets, previously rehydrated and well-drained, then mix in the heavy cream. Use an immersion blender to blend until smooth.
Let the mirror glaze cool to 90–93°F (32–34°C), then pour it over the frozen dessert, which has been unmolded and placed on a wire rack (or as shown in the photo below).
Quickly smooth the top and edges with a spatula to remove any excess glaze before it sets. Transfer the cake to a serving platter and decorate with the whipped ganache.
Storage instructions
- In the Refrigerator: Store your Chocolate Royal Cake in an airtight container or tightly wrapped to prevent it from drying out. It will keep fresh in the fridge for up to 48 hours.
- In the Freezer: You can freeze the Royal Cake once it’s assembled but before adding the mirror glaze. Wrap it securely in plastic wrap, followed by a layer of aluminum foil for extra protection. It will keep well in the freezer for up to 1 month.
Recipe Variations
- White Chocolate Royal - Use white chocolate instead of dark chocolate for a sweeter, creamier mousse.
- Coffee Chocolate Royal - Add a small amount of instant coffee or coffee extract to the chocolate mousse for a deeper flavor.
- Hazelnut Caramel Royal - Swap the praline crunch for salted caramel crunch for a richer, indulgent twist.
- Berry Chocolate Royal - Add a thin layer of raspberry or mixed berry compote for a fresh, tangy contrast.
- Speculoos Crunch Royal - Replace the wafer cookies with crushed speculoos cookies for a spiced, crispy layer.
Recipe Questions
What is a royal chocolate cake?
A rich and layered chocolate cake with an intense chocolate flavor.
What makes a royal chocolate cake special?
Its soft layers, creamy frosting, and deep chocolate taste.
Can I make a royal chocolate cake ahead of time?
Yes, you can prepare it 1–2 days in advance.
Which frosting is best for a royal chocolate cake?
Chocolate buttercream or chocolate ganache.
How do I store a royal chocolate cake?
Keep it refrigerated and bring to room temperature before serving.
More chocolate desserts
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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French Chocolate Royal Cake
- Total Time: 2 hours 15 minutes
- Yield: 10 slices
Description
Chocolate Royal, also known as Trianon, is a sophisticated French dessert featuring a tender dacquoise, a crispy praline layer, a silky dark chocolate mousse, and a glossy mirror glaze. (For a 20 cm pan, serves 8-10)
Ingredients
Hazelnut Dacquoise
- 70 g (½ cup) powdered sugar
- 70 g (¾ cup) hazelnut flour
- 90 g (3 medium egg whites) egg whites
- 20 g (1 ½ tbsp) granulated sugar
Praline Crunch
- 100 g (½ cup, approx. 3.5 oz) homemade praline paste
- 60 g (1 cup) crispy wafer cookies "feuilletine", crumbled
- 40 g (¼ cup, approx. 1.4 oz) milk chocolate
Chocolate Mousse
- 200 g (1 cup, approx. 7 oz) baking chocolate - semi-sweet
- 100 g (⅓ cup + 1 tbsp) whole milk
- 4 egg yolks
- 30 g (2 ½ tbsp) granulated sugar
- 400 ml (1 ⅔ cups) heavy cream - full fat and cold
Cocoa Mirror Glaze
- 6 gelatin sheets
- 230 g (1 cup + 2 tbsp) granulated sugar
- 80 g (⅓ cup) water
- 80 g (⅔ cup) unsweetened cocoa powder
- 155 g (⅔ cup) heavy cream - full fat
Whipped Ganache
- 60 g (⅓ cup, approx. 2.1 oz) baking chocolate - semi-sweet
- 60 g (¼ cup) heavy cream -full fat - hot
- 120 g (½ cup) cold heavy cream - full fat - cold
Instructions
Hazelnut Dacquoise
- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a mixing bowl, beat 3 egg whites until stiff peaks form, adding the sugar gradually in three parts.
- Sift together the hazelnut flour and powdered sugar, then gently fold them into the egg whites using a spatula, making upward motions to preserve the airy texture.
- Pipe the batter onto the parchment paper using a piping bag or spread it into an 18 cm (7-inch) circle using a tart ring.
- Bake for 12-15 minutes, until lightly golden. Let the dacquoise cool completely before handling it to prevent breaking.
Praline Crunch
- Crumble the crispy wafer cookies in a bowl.
- Melt the milk chocolate in a double boiler or microwave.
- Add the praline paste and melted chocolate to the crumbled cookies and mix until combined.
- Spread the mixture onto a baking sheet to form an 18 cm (7-inch) circle or directly onto the cooled dacquoise.
- Place it in the refrigerator to set while preparing the mousse.
Chocolate Mousse
- Chop the baking chocolate into small pieces and place it in a large bowl (or melt it in a double boiler if preferred).
- Bring the whole milk to a boil in a saucepan. In the meantime, whisk the egg yolks and sugar in a separate bowl until slightly frothy.
- Pour the hot milk over the yolk and sugar mixture, whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens slightly (about 181°F/83°C, or until it coats the back of a spoon).
- Pour the warm custard over the chopped chocolate and stir with a spatula until the chocolate is fully melted and the ganache is smooth.
- Whip the cold heavy cream into firm peaks using an electric mixer.
- Gently fold a small amount of whipped cream into the ganache to loosen it, then carefully fold in the remaining whipped cream with a spatula until the mousse is smooth and creamy.
Assembly
- Place a 20 cm (8 inch) pastry ring on a tray and seal the bottom with plastic wrap to create a base.
- Line the inside of the ring with acetate if possible.
- Spread a small amount of chocolate mousse at the bottom of the ring and smooth it out to fill any gaps. Add the rest of the mousse to fill the ring.
- Place the praline crunch layer and the dacquoise on top, pressing gently to push them slightly into the mousse.
- Cover and freeze for at least 4-6 hours, preferably overnight.
Mirror Glaze
- Rehydrate the gelatin sheets in cold water for 5-10 minutes.
- Bring the sugar and water to a boil in a saucepan.
- Sift the cocoa powder into a bowl or pitcher. Pour the hot sugar syrup over it, stirring until smooth.
- Add the drained gelatin sheets and stir until fully dissolved.
- Incorporate the lightly heated heavy cream and blend with an immersion blender. Strain the glaze through a fine mesh sieve, then blend again, keeping the blender head submerged to avoid air bubbles.
Whipped Ganache
- Heat ⅓ (60 g) of the heavy cream until it simmers.
- Pour it over the chopped chocolate and stir gently until the ganache is smooth.
- Add the remaining cold heavy cream to the warm ganache and mix well.
- Chill in the refrigerator for at least 4 hours or overnight. On the day of serving, whip the chilled ganache with an electric mixer until it reaches a firm and airy texture.
Decoration
- Remove the cake from the freezer and carefully release it from the pastry ring (using a kitchen torch on the sides can help).
- Place the cake on a wire rack or flat surface like an inverted pan or large glass, with a tray underneath to catch the excess glaze.
- When the mirror glaze cools to 90-95°F (32-35°C), pour it evenly over the frozen cake to fully coat it.
- Quickly smooth the top and sides with a spatula to remove excess glaze.
- Transfer the Chocolate Royal to a serving plate or cake stand.
- Decorate with whipped ganache, chocolate shavings, or any toppings of your choice.
- Allow the cake to defrost in the refrigerator for at least 3-4 hours before serving.
Notes
Storage: Store the Chocolate Royal Cake in an airtight container or tightly wrapped for up to 48 hours. You can freeze it without the glaze for up to 1 month.
Tips:
- Make the cake a day in advance to save time.
- Use well-chilled cream to ensure success with the mousse and whipped ganache.
- Be patient with the glaze: wait until it reaches 90-95°F (32-35°C) for a shiny, smooth finish.
- For the best results, use a digital kitchen scale instead of measuring cups to weigh your ingredients.
- Prep Time: 2 hours
- Cook Time: 15 minutes
- Category: entremets, pastries
- Cuisine: French
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