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Layer Cake Chocolat Blanc et Ganache à la Vanille Recipe

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★★★★★

4.9 from 94 reviews

This decadent Layer Cake Chocolat et Ganache Vanille features rich cocoa and delicate vanilla flavors. It is made with moist chocolate sponge cake layers infused with cocoa powder, layered and frosted with a smooth mascarpone vanilla ganache. The cake offers a harmonious balance between the dark chocolate notes and creamy white chocolate vanilla ganache, perfect for special occasions or indulgent dessert lovers.

Ingredients

Scale

Ganache Vanille

  • 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)

Génoise au Chocolat (Chocolate Sponge Cake)

  • 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)

Instructions

  1. Prepare Ganache Montée: Finely chop the white chocolate and melt it gently using a bain-marie until smooth.
  2. Infuse Vanilla Cream: In a saucepan, bring the liquid cream with the split and scraped vanilla bean to a boil, then remove from heat and let it infuse for 10 minutes off the stove.
  3. Combine Chocolate and Cream: Reheat the infused cream to a simmer and pour it in one or two batches over the melted white chocolate, stirring thoroughly with a spatula to combine.
  4. Smooth Ganache: Use an immersion blender to mix the ganache until smooth. Cover tightly with plastic wrap touching the surface and refrigerate overnight.
  5. Preheat Oven and Prepare Pans: Preheat the oven to 165°C (329°F) and line three 15 cm round cake pans with parchment paper.
  6. Whip Eggs and Sugar: In a mixing bowl, beat the eggs, sugar, and vanilla extract on high speed for 10 minutes until the mixture doubles in volume.
  7. Sift Dry Ingredients: In another bowl, sift together the flour, cocoa powder, salt, baking powder, and baking soda.
  8. Mix Dry into Wet: Reduce mixer speed and add the dry ingredients to the egg mixture, mixing briefly for about 1 minute maximum, just to combine.
  9. Whip Cream: In a separate bowl, whip the cold cream into stiff peaks (chantilly).
  10. Fold Cream into Batter: Gently fold the whipped cream into the cake batter using a spatula until just combined to maintain airiness.
  11. Bake Cakes: Divide the batter evenly into the three prepared pans and bake for 45 to 55 minutes until a skewer inserted comes out clean.
  12. Cool Cakes: Let the cakes cool for a few minutes, then turn out onto a wire rack upside down to cool completely.
  13. Whip Ganache and Mascarpone: Whip the chilled ganache with the cold mascarpone in a stand mixer using the whisk attachment for 1 to 2 minutes until smooth and firm.
  14. Assemble Cake Layers: Place the first cake layer on a cake board on a rotating cake stand, spread a thin layer of ganache on top.
  15. Repeat Layering: Add the second layer of cake and spread ganache again, then repeat with the final cake layer.
  16. Apply Crumb Coat: Cover the entire cake with a thin layer of ganache to seal in crumbs, then chill briefly.
  17. Finish Frosting: Apply a thicker layer of ganache evenly around the cake and smooth with a cake scraper or spatula.
  18. Decorate: Fill a piping bag fitted with a 1B tip with remaining ganache and pipe swirls on top of the cake.
  19. Garnish and Chill: Decorate with edible pearls, sprinkles, or extra cocoa powder and refrigerate for at least 1 hour before serving.

Notes

  • For best results, use high-quality white chocolate and fresh vanilla beans to maximize flavor.
  • Ensure the mascarpone and cream are very cold before whipping to achieve the proper ganache texture.
  • When folding whipped cream into the batter, fold gently to avoid deflating the airy mixture.
  • Check cake doneness with a toothpick inserted into the center; it should come out clean or with a few moist crumbs.
  • The cake should be chilled for at least an hour after decorating to let the ganache set properly.
  • Allow the cake layers to cool completely before assembling to prevent ganache melting.

Keywords: Layer cake, chocolate cake, white chocolate ganache, mascarpone frosting, vanilla ganache, French dessert, chocolate layer cake

Find it online: https://miarosetti.com/layer-cake-chocolat-blanc-et-ganache-a-la-vanille-recipe/