Name: Layer Cake Chocolat Blanc et Ganache à la Vanille Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 15 h 20 min
Cuisine: French
Ingredients: 300 g chocolat blanc (white chocolate) – 32-35% cocoa butter; 340 ml crème liquide (heavy cream) – 30% fat; 1 gousse de vanille (vanilla bean); 450 g mascarpone – cold; 200 ml crème liquide – entière et froide (whole heavy cream, cold); 3 œufs – at room temperature; 200 g sucre en poudre (granulated sugar); 2 c. à café de vanille (2 tsp vanilla extract); 150 g farine T45 (all-purpose flour); 50 g cacao en poudre non sucré (unsweetened cocoa powder); 1 c. à café levure chimique (baking powder) – 6 g; 1/2 c. à café bicarbonate de soude (baking soda) – 3 g; 1 pincée de sel (pinch of salt)

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Introduction

This decadent Layer Cake Chocolat et Ganache Vanille combines rich cocoa flavors with a smooth white chocolate vanilla ganache. Perfect for special occasions, this elegant cake invites you to enjoy layers of moist cake and creamy frosting that melt in your mouth.

A slice of three-layer chocolate cake with white frosting between each layer and on the outside sits on a white scalloped plate. The cake's dark brown layers are moist and crumbly, while the white frosting looks smooth and creamy. On top of the cake slice, there is a small swirl of whipped cream. A silver fork rests on the plate, leaning against the cake slice. The background is a white marbled surface with some gold decorative items and a beige textured cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

300 g white chocolate (32-35% cocoa)
340 ml heavy cream (30% fat)
450 g cold mascarpone
1 vanilla bean
3 eggs, at room temperature
200 g granulated sugar
2 tsp vanilla extract
150 g all-purpose flour (T45)
50 g unsweetened cocoa powder
1 tsp baking powder (6 g)
1/2 tsp baking soda (3 g)
1 pinch of salt
200 ml cold heavy cream (for whipped cream)

Instructions

Step 1: Finely chop the white chocolate and melt it in a bain-marie until smooth.
Step 2: In a saucepan, bring the 340 ml heavy cream and the split vanilla bean to a boil, then remove from heat and let infuse for 10 minutes.
Step 3: Reheat the cream just to a simmer and pour it slowly over the melted white chocolate, stirring with a spatula until smooth.
Step 4: Smooth the ganache with an immersion blender, cover with cling film directly on the surface, and refrigerate overnight.
Step 5: Preheat the oven to 165°C (330°F) and line three 15 cm round cake pans with parchment paper.
Step 6: In a mixing bowl, beat the eggs, sugar, and vanilla extract on high speed for 10 minutes until the mixture doubles in volume.
Step 7: In another bowl, sift together the flour, cocoa powder, salt, baking powder, and baking soda.
Step 8: Lower the mixer speed and gently add the dry ingredients to the egg mixture, mixing briefly for up to 1 minute.
Step 9: In a separate bowl, whip the cold 200 ml heavy cream into stiff peaks, then fold it delicately into the batter using a spatula.
Step 10: Divide the batter evenly into the three prepared pans and bake for 45 to 55 minutes.
Step 11: Let the cakes cool for a few minutes, then unmold and place them upside down on a rack until completely cool.
Step 12: Beat the chilled ganache with the mascarpone using a whisk attachment until smooth and firm, about 1 to 2 minutes.
Step 13: Place the first cake layer on a cake board or serving plate, then spread a thin layer of ganache over it.
Step 14: Repeat layering with the second and third cake layers, spreading ganache between each.
Step 15: Apply a thin crumb coat of ganache over the entire cake to lock in crumbs.
Step 16: Add a thicker layer of ganache on top, smoothing it with a cake scraper or spatula.
Step 17: Fill a piping bag fitted with a star tip (like a 1B) with the remaining ganache and pipe decorative swirls on top.
Step 18: Decorate with edible pearls, sprinkles, or a dusting of cocoa powder, then refrigerate for at least 1 hour before serving.

Tips & Variations

For extra flavor, substitute half of the cocoa powder with espresso powder to intensify the chocolate taste.
Use cream cheese instead of mascarpone for a tangier frosting.
Make sure the heavy cream is very cold before whipping to achieve best volume and texture.
To prevent cracking, avoid opening the oven during the first 30 minutes of baking.

Storage

Store the layered cake covered in the refrigerator for up to 3 days. For best texture, let the cake sit at room temperature for 20-30 minutes before serving. Leftover cake can be frozen wrapped tightly for up to 2 weeks; thaw overnight in the refrigerator before enjoying.

How to Serve

The image shows a tall three-layer dark chocolate cake with smooth white frosting on the outside and between each cake layer. The top of the cake is decorated with five white cream swirls, each topped with a shiny gold ball. A long gold candle stands in the center of the cake. The cake is placed on a white distressed cake stand with a wide base. The background features a white marbled texture table and a white wooden wall. Around the cake, there is a soft textured beige cloth, and a white plate with silver forks can be seen on the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-processed?

Yes, but keep in mind that natural cocoa powder has a slightly more acidic and bitter flavor, which may affect the cake’s taste and rise. Adjusting leavening agents may be necessary.

What can I substitute for mascarpone if I can’t find it?

You can substitute mascarpone with an equal amount of cream cheese mixed with a bit of heavy cream to soften its texture. This will slightly change the flavor but still results in a creamy frosting.