Chocolate Layer Cake

I wanted to share with you a large cake entirely dedicated to chocolate—but one that’s not an entremets. That’s how this chocolate layer cake recipe came to life.

I wanted a layer cake that’s visually impressive yet still light on the palate and not overly sweet. For the base, I chose my go-to: the chiffon cake. This light and fluffy sponge has become my must-have foundation for any successful layer cake.

The two inserts consist of a rich dark chocolate crémeux made with Valrhona Guanaja 70%, which brings not only creaminess but also a more intense chocolate flavor to balance the rest of the components.

To finish, I spent a long time considering what kind of cream to use to frost the entire cake. I finally went with a milk chocolate whipped ganache—it’s smooth and mellow, and by adding mascarpone, we improve its stability and avoid a ganache that’s too stiff.

Servings 12 people

Ingredients

Dark Chocolate Crémeux

160 g whole milk
160 g heavy cream 30% fat
4 egg yolks
16 g granulated sugar
160 g 70% dark chocolate Valrhona Guanaja
Milk Chocolate & Mascarpone Whipped Ganache

420 g heavy cream 30% fat
310 g milk chocolate Valrhona Jivara
500 g mascarpone cheese

Cocoa Chiffon Cake

130 g all-purpose flour
20 g unsweetened cocoa powder
5 g baking powder
2 g salt
80 g + 30 g granulated sugar divided
3 eggs
45 g neutral oil grape seed or sunflower
70 g whole milk

Instructions

Preparation Notes

Prepare the dark chocolate crémeux and the ganache the day before assembling your layer cake.
The chiffon cake can be made the same day or the day before—store it in an airtight cake container so it doesn’t dry out.

Dark Chocolate Crémeux

Start by preparing a crème anglaise: heat the cream and milk together until boiling.
In a separate bowl, whisk the egg yolks and sugar.
Pour the hot milk–cream mixture over the yolks while whisking.
Return everything to the saucepan and cook gently to 82°C, or until it coats the back of a spatula.
Pour the crème anglaise over the chopped dark chocolate. Let sit for 5–10 minutes so the chocolate melts gently.
Stir with a spatula until smooth and glossy.
Divide the crémeux into two equal portions of approx. 260 g each.
Pour each half into a 14 cm ring lined on the bottom with cling film to prevent leakage.
Freeze until solid.
💡 If you only have one 14 cm ring, freeze the first insert, unmold and store it in the freezer, then reuse the ring for the second portion.

Milk Chocolate & Mascarpone Ganache

Bring the cream to a boil.
Pour it in three additions over the chopped milk chocolate, stirring between each.
Blend with an immersion blender until smooth and glossy.
Cover with cling film touching the surface and refrigerate overnight.
Do not add the mascarpone until assembly day.

Cocoa Chiffon Cake

Preheat oven to 150°C (fan-assisted).
Sift together the flour, cocoa, baking powder, and salt. Add 80 g of sugar and mix.
Separate the egg yolks and whites.
In a mixer, beat the egg whites, gradually adding the remaining 30 g of sugar, until they form soft peaks (don’t overbeat—they should be foamy but not stiff).
In another bowl, whisk the yolks with oil and milk.
Add the liquid mix to the dry ingredients and stir gently with a spatula.
Fold in the egg whites carefully using a spatula. Stop once the mixture is homogeneous.
Pour into the ungreased 18 cm cake ring or pan. This is crucial—the batter needs to cling to the sides to rise properly.
Bake for 1 hour at 150°C. Your ring must be at least 6 cm tall to avoid overflowing.
Once baked, let cool, then unmold carefully by sliding a thin spatula or knife around the edge.

Assembly

Whip the ganache using a stand mixer fitted with a whisk. Start on high speed.
Once it starts to thicken and lighten in color, add half the mascarpone. Continue whisking.
Add the remaining mascarpone and whip until you have a firm, pipeable ganache.
Set aside one-third of this ganache to frost and decorate the cake.
Slice your chiffon cake into 3 even layers. If the top is domed, trim it to level the layers.
Use the bottom of the cake (the flattest part) as the top of your layer cake.
Place one cake layer directly onto your serving plate to avoid moving it later.
Spread a layer of whipped ganache.
Place one frozen chocolate crémeux disk in the center. Having the insert frozen makes this step much easier.
Add a second layer of ganache, smooth it, then place the next cake layer.
Repeat the process and finish with the final cake layer, flattest side facing up.
Fill in any gaps around the sides with reserved ganache.
Use a spatula to smooth the exterior and decorate as you wish.

Notes

Chilling & Serving

Chill the assembled cake in the fridge for at least 2 hours to allow the whipped ganache to firm up.
Wait a full 2 hours before serving to ensure the crémeux insert has defrosted completely.

⚠️ This cake is best enjoyed within 2 days. Beyond that, the sponge may begin to dry out and the flavors can dull.

Tips & Reminders

What sponge should I use for a layer cake?

Go with chiffon cake! It’s easy to make, stays moist without needing syrup, and holds up beautifully.

Note: Don’t over-whip your egg whites! Too stiff = fragile batter = deflated sponge.

Baking advice:

Always preheat your oven.
Once the batter is ready, bake it immediately to preserve the air in your whites.
For an 18 cm cake, allow 1 hour at 150°C.
Larger cakes? Increase the baking time, not the temperature.

How to whip ganache perfectly?

If it’s hot in your kitchen, chill your mixing bowl and whisk for 30 minutes before use.
This helps prevent the ganache from becoming unstable.
Keep a close eye—it can overwhip quickly, especially once mascarpone is added.

Can I add a praline crunch layer?

While tempting, adding a full crunch layer may cause slicing issues and damage the structure.
Instead, add chocolate crispy pearls into the ganache or crémeux for subtle texture.