Ultimate Chocolate Layer Cake – Moist, Creamy & Rich with Ganache Topping
This moist Chocolate Layer Cake is a rich, decadent dessert with cream cheese frosting and ganache. A luxurious treat perfect for birthdays and chocolate lovers.If you're searching for the ultimate chocolate dessert, this Chocolate Layer Cake is a dream come true. Made with soft and airy chocolate sponge layers, a creamy and tangy chocolate cream cheese frosting, and finished with a silky smooth ganache topping, this cake is an absolute showstopper. The balance of bittersweet chocolate, a touch of espresso, and rich cream make it a luxurious yet comforting treat. Whether you're celebrating a birthday, a special occasion, or simply indulging your sweet cravings, this cake will become your go-to chocolate masterpiece.
Servings 12 Mini Cakes
Ingredients
Chocolate Sponge
- 8 large eggs
- 200 g sugar divided: 150g + 50g
- 5 g vanilla extract
- 60 g all-purpose flour
- 60 g unsweetened cocoa powder
- 2 g baking powder
- 2 g salt
For soaking:
- 100 g brewed espresso room temperature
- Chocolate Cream Cheese Frosting
- 240 g semisweet chocolate
- 160 g whipping cream
- 300 g cream cheese room temp
- 60 g powdered sugar
- 16 g unsweetened cocoa powder
- 5 g vanilla extract
- 400 g cold whipping cream 35% fat
Chocolate Ganache
- 200 g semisweet chocolate
- 200 g whipping cream
Instructions
Chocolate Sponge Cake
- Preheat oven to 180°C. Line two baking trays (30×40 cm) with parchment paper.
- Separate the eggs. Mix yolks with 150g sugar and vanilla until pale.
- Sift flour, cocoa, baking powder, and salt. Fold into yolk mixture.
- Beat egg whites to foam, add 50g sugar gradually, and beat to stiff peaks.
- Fold the whites gently into yolk batter.
Spread evenly into trays.
- Bake for 8–10 minutes until a toothpick comes out clean.
- Dust with powdered sugar, cover with parchment, flip, and cool.
Chocolate Cream Cheese Frosting
- Melt chocolate with 160g cream over bain-marie. Let cool.
- In a bowl, beat cream cheese until smooth. Add powdered sugar, cocoa, and vanilla.
- Mix in melted chocolate.
- Add 400g cold cream and beat to stiff peaks.
Assemble the Cake
- Cut both sponge sheets in half to make 4 layers.
- Place a small amount of frosting on serving base. Add first sponge.
- Brush with 25g espresso. Spread ¼ of frosting.
- Repeat for all layers. Cover top and sides.
- Chill cake at least 1 hour or overnight.
- Trim edges and slice into 8–12 rectangles.
Chocolate Ganache
- Melt chocolate with cream over bain-marie. Stir until smooth.
- Let cool to piping consistency (~30°C).
- Pipe swirls on each slice using a star tip.
