- Eggs - Sugar - Vanilla Extract - Cake Flour - Baking powder - Salt - Cocoa powder - Heavy Cream
- White chocolate - Heavy Cream - Mascarpone cheese
- Stand mixer (in picture) - Cake pan - Hand mixer - Parchment paper
Whisk the eggs with the sugar and vanilla for 10 minutes until tripled in volume. Meanwhile, whip the cream until stiff. Stir the dry ingredients into the eggs, then add the whipped cream. Divide between 3 molds and bake at 350°F (180°C) for 40 -45 minutes until well done.
Chop the chocolate and melt in a double boiler. Heat the cream and pour over the melted chocolate, stirring until smooth. Cover and chill overnight in the fridge. Add the chilled ganache and mascarpone and beat with a mixer until smooth.
cut out the bumps from the chocolate cake layers. Top a layer of cake with the vanilla ganache and smooth with a spatula, repeating for each layer.
Cover the entire cake with a thin layer of vanilla ganache and smooth with an icing spatula.
Using a piping bag and the remaining ganache, decorate the top of the cake, then add pearls and other decorations. Place the cake in the fridge for 1 hour.
– Chocolate Cake Preparation: Bake your chocolate cake in advance and refrigerate it; a chilled cake crumbles less and simplifies the assembly process. – Ganache Consistency: Employ an immersion blender to ensure the ganache is homogeneous and free from chocolate bits for a velvety texture. – Ganache Whipping: Mix the ganache at a moderate speed to prevent over-whipping, which could split the mixture and create a grainy texture. Watch closely as it thickens. – Frosting Technique: Utilize an acrylic disc larger than your cake to spread the ganache evenly, resulting in a professionally finished layer cake.
Serve your cake with a little cream, fruit coulis or ice cream.