I wanted to offer you a large cake entirely dedicated to chocolate but that isn’t a mousse cake (entremets), hence the idea for this Chocolate Layer Cake recipe.
I wanted an imposing Layer Cake that remains light on the palate, and above all, not too sweet. I chose a chiffon cake as the base, as I always do when making this type of tiered cake. This light and moist sponge has become essential for me for the success of my Layer Cakes.
The two inserts are composed of a dark chocolate creamy (crémeux), using Valrhona Guanaja 70%, to provide both a creamy texture and a slightly more intense taste than the other elements.
Valrhona chocolate is available on the site valrhona-collection.com, with -20% on the entire site thanks to the code: EMPREINTESUCREE (commercial collaboration).
Finally, I looked for a long time for what cream I could use to cover everything. I finally opted for a milk chocolate whipped ganache, which brings a lot of softness, to which mascarpone is added for better hold but also to avoid a ganache that is too compact.
My other layer cake recipes:
- Exotic Layer Cake
- Mojito Style Layer Cake
- Hibiscus Raspberry Layer Cake
- Vanilla and Red Fruit Layer Cake
Chocolate Layer Cake, 18 cm diameter (10 to 12 servings)
Preparation: 2 hours | Baking: 1 hour | Difficulty: Medium
Equipment:
- A stand mixer or an electric whisk
- An 18 cm ring
- A 14 cm ring for the inserts
- A whisk
- A spatula
Ingredients:
The Dark Chocolate Creamy (Crémeux):
- 160 g milk
- 160 g liquid cream (30% fat)
- 4 egg yolks
- 16 g sugar
- 160 g dark chocolate 70% (Guanaja from Valrhona)
The Milk Chocolate and Mascarpone Whipped Ganache:
- 420 g liquid cream (30% fat)
- 310 g milk chocolate (Jivara from Valrhona)
- 500 g mascarpone
The Cocoa Chiffon Cake:
- 130 g flour
- 20 g unsweetened cocoa powder
- 5 g baking powder
- 2 g salt
- 80 g + 30 g sugar
- 3 eggs
- 45 g grapeseed or sunflower oil
- 70 g milk
Preparation:
Prepare the dark chocolate creamy and the ganache the day before assembling your layer cake.
The chiffon cake can be prepared on the day of assembly, or the day before and stored in an airtight cake box so that it does not dry out.
The Dark Chocolate Creamy:
Start by making a crème anglaise: to do this, bring the cream and milk to a boil.
Meanwhile, mix the egg yolks and sugar using a whisk.
Pour the milk and cream over the yolks and whisk. Put everything back to cook at 82°C or until the cream coats the back of your spatula.
Pour your crème anglaise over the chocolate and let sit for 5 to 10 minutes so the chocolate melts quietly.
Then mix using a spatula until you get a smooth and shiny cream.
Divide your creamy into two equal parts of about 260 g each.
Pour each half into 14 cm rings where you have covered the bottom with plastic wrap to prevent the creamy from leaking out.
Set aside in the freezer.
If you only have one 14 cm ring: freeze your first insert and keep the rest of the creamy in the refrigerator. Once the first insert is frozen, unmold and keep it in the freezer, then pour your second insert.
The Milk Chocolate and Mascarpone Whipped Ganache:
Bring the cream to a boil.
Pour it in 3 batches over the milk chocolate while mixing. Blend using an immersion blender until you get a very smooth ganache.
Place a plastic wrap directly touching the surface of the ganache and refrigerate it for the night. The mascarpone will be used at the time of assembly.
The Chiffon Cake:
Preheat your oven to 150°C (300°F) fan/convection.
Sift the powders: flour, baking powder, and cocoa powder. Then add 80 g of sugar and the salt.
Separate the whites from the yolks of your 3 eggs.
Beat the egg whites until stiff, gradually adding the 30 g of sugar. Be careful, your whites must still be a little frothy; if they are too firm, you risk breaking them when mixing.
Mix the yolks with the oil and milk.
Add this liquid preparation to the dry preparation (flour, etc.) and mix using a spatula.
Then add the beaten egg whites and mix them delicately without crushing them, always with a spatula. Stop as soon as the mixture is homogeneous.
Pour the batter into your 18 cm ring or mold and bake for 1 hour at 150°C.
Do not grease your ring, this is very important! Your chiffon cake needs to grip the sides of your mold so as not to collapse after baking.
To avoid overflowing, your ring must be at least 6 cm high.
Let the chiffon cake cool before unmolding by passing a small knife or spatula along the ring.
Assembly:
Whip the milk chocolate ganache in the bowl of your stand mixer equipped with the whisk attachment. Mix at full speed.
When the ganache starts to lighten, add half of the mascarpone and continue mixing.
Finally, add the rest of the mascarpone and let your mixer run until you get a fairly firm cream with good hold.
Keep one-third of your whipped milk chocolate ganache to smooth and decorate your layer cake.
Cut your chiffon cake into 3 layers. If the top is very domed, I recommend cutting it off to have regular layers.
Keep the bottom of the chiffon cake, which should be the smoothest, for the top of your layer cake.
Place a disc of chiffon cake directly on your serving platter to avoid having to move your layer cake later.
Add a portion of whipped ganache, smooth roughly, then place a disc of frozen dark chocolate creamy. You will see that the fact that your insert is frozen makes assembly easier.
Add a second portion of cream then smooth again before placing the second biscuit.
Repeat the operation and finish by placing the smoothest side of the last chiffon cake disc facing upwards.
Fill the gaps with the ganache you kept aside. Smooth using a spatula then decorate as you wish.
Then place your chocolate layer cake in the refrigerator to harden the whipped ganache. Wait a good two hours before tasting it, to be sure that the dark chocolate insert is fully thawed.
This layer cake does not keep for more than two days in the refrigerator, after that it will start to dry out and lose flavor.
Tips and advice for a successful chocolate layer cake:
- Which sponge for a layer cake?
I recommend chiffon cake. It is quite easy to make and does not require soaking because it is naturally moist.
It is important not to overbeat the egg whites. If they are too firm, you will have to overmix the batter and they will collapse. - What baking method for my layer cake sponge?
Remember to preheat your oven before baking the chiffon cake. You should not wait before putting it in the oven, so as not to let the whites collapse, once your batter is finished. For an 18 cm layer cake, count one hour at 150°C.
If your layer cake is larger, you will need to extend the baking time, without changing the temperature. - How to easily whip my ganache?
If it is hot, remember to place the bowl and whisk of your mixer in the refrigerator for 30 minutes before whipping the milk chocolate ganache. The ganache will thus suffer less from the ambient heat and will whip up more easily.
Imperatively watch your ganache, because it can turn grainy very quickly, especially once the mascarpone is added. - Is it possible to add a crunchy praline layer in the layer cake?
A crunchy layer will make cutting difficult and crush what is underneath. However, you can add crunchy chocolate pearls in the creamy or the ganache if you want to bring an additional texture to your chocolate layer cake.
