Description
Experience the ultimate chocolate indulgence with this multi-layered cake featuring a light cocoa chiffon sponge, a dense dark chocolate crémeux, and a velvety whipped milk chocolate mascarpone ganache. This sophisticated dessert balances rich textures and deep cocoa flavors for a truly memorable celebration centerpiece.
Ingredients
- 2/3 cup (160g) whole milk
- 2/3 cup (160g) heavy cream (for crémeux)
- 4 egg yolks (for crémeux)
- 1 tablespoon (16g) sugar (for crémeux)
- 5.6 oz (160g) dark chocolate (70%)
- 11 oz (310g) milk chocolate (40%)
- 1 3/4 cups (420g) heavy cream (for ganache)
- 17.6 oz (500g) cold mascarpone
- 1 cup (130g) flour
- 1/4 cup (20g) cocoa powder
- 1 teaspoon (5g) baking powder
- 1 pinch salt
- 3 egg yolks (for sponge)
- 3 tablespoons (45g) oil
- 1/4 cup plus 1 tablespoon (70g) milk (for sponge)
- 3 egg whites
- 1/2 cup plus 2 tablespoons (110g) sugar (for sponge)
Instructions
- To make the crémeux, heat milk and 160g cream in a saucepan while whisking 4 yolks with 16g sugar; combine and cook to 82°C (180°F), then pour over dark chocolate and blend with an immersion blender.
- Create the ganache base by melting milk chocolate, whisking in 420g hot cream in three batches, blending in the cold mascarpone, and refrigerating both mixtures overnight.
- Preheat oven to 320°F (160°C); sift together flour, cocoa powder, baking powder, and salt.
- Whisk 3 egg yolks with oil and 70g milk, then fold in the sifted dry ingredients.
- Whip 3 egg whites with 110g sugar until stiff peaks form, and gently fold into the batter.
- Bake in a 6-7 inch mold for 45-50 minutes, cool completely, and slice into three horizontal layers.
- Whip the chilled ganache base until firm peaks form, pipe a ring on the first sponge layer, fill with the dark crémeux, and repeat before frosting the entire cake.
Notes
For the cleanest slices, use a sharp knife dipped in hot water and wiped dry between each cut. Ensure your mascarpone is very cold before blending it into the ganache base to maintain a stable emulsion that won’t separate during the final whipping process. For the best texture, let the cake sit at room temperature for about 15-20 minutes before serving to allow the chocolate layers to soften slightly.
- Prep Time: 40 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean