This Luxe Chocolate Cake is an indulgent, multi-layered masterpiece featuring a rich chocolate sponge, a velvety cream cheese frosting, and a glossy chocolate ganache. Topped with chocolate macaroons, this cake is perfect for celebrations or any time you want an elegant and decadent dessert.
Why You’ll Love This Recipe
- Deep Chocolate Flavor: Made with coffee and cocoa powder for a rich taste.
- Creamy and Smooth Frosting: A unique chocolate cream cheese frosting balances the sweetness.
- Glossy Ganache: A luxurious finishing touch that enhances the chocolate richness.
- Elegant Presentation: Topped with chocolate macaroons for a professional-looking finish.
- Perfect for Special Occasions: A showstopper for birthdays, anniversaries, or celebrations.
Ingredients
For the Chocolate Cake:
- 1 cup (250ml) filter coffee
- 40g cocoa powder
- 140g butter
- 1 tsp vanilla extract
- 125ml sour cream
- 2 eggs
- 1 ¾ cups castor sugar
- 2 cups all-purpose cake flour
- 1 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 1/4 tsp salt
For the Chocolate Cream Cheese Frosting:
- 125g butter, at room temperature
- 125g full-fat cream cheese, at room temperature
- 400g confectioner’s sugar, sifted
- 80ml (1/3 cup) cocoa powder
- A pinch of salt
- 100g dark chocolate, melted and cooled
For the Glossy Ganache:
- 100g dark chocolate (70% cocoa)
- 60ml single cream
- 1 tbsp glucose syrup
For the Vanilla Cream:
- 250ml double cream
- 1 tsp vanilla paste
- 1 tbsp confectioner’s sugar
For Decoration:
- 8 chocolate macaroons
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Prepare the Cake:
- Preheat the Oven: Set to 160ºC (320ºF). Grease and line two 20cm (8-inch) deep-sided cake tins with parchment paper.
- Make the Chocolate Mixture: In a small saucepan, heat coffee, cocoa powder, and butter. Stir until the butter melts and the cocoa dissolves. Remove from heat and stir in vanilla extract.
- Whisk Wet Ingredients: In a jug, whisk sour cream and eggs together.
- Mix Sugar and Coffee Mixture: Stir the sugar into the coffee mixture, then add the sour cream mixture. Mix well (it may appear slightly split).
- Add Dry Ingredients: Sift together flour, bicarbonate of soda, baking powder, and salt. Fold into the wet ingredients until well combined.
- Bake: Divide the batter between the two cake tins and smooth the tops. Bake for 35-40 minutes or until a toothpick comes out clean.
- Cool: Let cakes cool for 10 minutes in the pan, then transfer to a wire rack. Wrap in cling film and refrigerate for at least an hour before assembling.
2. Prepare the Frosting:
- Beat Butter and Cream Cheese: Whisk together until smooth.
- Add Dry Ingredients: Mix in confectioner’s sugar, cocoa powder, and salt. Whisk until fluffy.
- Incorporate Chocolate: Add the melted chocolate and beat until combined.
3. Prepare the Ganache:
- Heat Ingredients: Microwave the chocolate, cream, and glucose syrup for 30 seconds. Whisk until smooth and glossy.
4. Prepare the Vanilla Cream:
- Whisk Together: Gently whisk double cream, vanilla paste, and confectioner’s sugar until soft peaks form.
5. Assemble the Cake:
- Level the Cakes: Trim the tops if needed. Slice each cake in half horizontally to create four layers.
- Layer with Cream and Frosting: Spread vanilla cream between the first and third layers. Spread chocolate frosting between the second and fourth layers.
- Apply a Crumb Coat: Cover the cake with a thin layer of frosting and refrigerate for 30-40 minutes.
- Final Frosting Layer: Apply a thicker layer of frosting and smooth it out. Chill for another 30 minutes.
- Add Ganache: Pour over the cake, allowing drips to form down the sides.
- Decorate: Pipe remaining frosting around the base and top. Add chocolate macaroons for a decorative finish.
Servings and Timing
- Servings: 12 slices
- Prep Time: 45 minutes
- Cook Time: 35-40 minutes
- Total Time: 1 hour 30 minutes
Storage/Reheating
- Room Temperature: Best served at room temperature; store in a cool place for up to 2 days.
- Refrigerator: Keeps for up to 5 days in an airtight container. Bring to room temperature before serving.
- Freezer: Store unfrosted cake layers for up to 3 months. Thaw before assembling.
FAQs
Can I use instant coffee instead of filter coffee?
Yes, dissolve 1 tbsp of instant coffee in 1 cup of hot water as a substitute.
Can I make this cake gluten-free?
You can use a 1:1 gluten-free flour blend, but the texture may vary slightly.
How do I prevent my frosting from becoming too soft?
Refrigerate it for 15 minutes before frosting the cake if it’s too soft.
What can I use instead of glucose syrup in the ganache?
You can substitute corn syrup or honey, but the texture may be slightly different.
Can I skip the macaroons?
Yes, the macaroons are decorative, but you can replace them with chocolate curls or sprinkles.
How do I make the cake layers even?
Use a serrated knife or cake leveler to trim the tops for even layers.
Can I use milk chocolate instead of dark chocolate in the ganache?
Yes, but the ganache will be sweeter and less intense.
Can I make this into cupcakes?
Yes, bake at 160°C (320°F) for 18-22 minutes.
Does this cake need to be refrigerated?
Yes, due to the cream cheese frosting and vanilla cream, it should be stored in the fridge.
How do I get smooth frosting?
Use a palette knife or cake scraper to achieve an even, smooth finish.
Conclusion
This Luxe Chocolate Cake with Glossy Ganache and Chocolate Macaroons is the ultimate celebration cake. With its rich chocolate layers, creamy frosting, and elegant presentation, it’s a true showstopper. Whether for a birthday, holiday, or special occasion, this indulgent cake is sure to impress!
Print
Luxe Chocolate Cake with Glossy Ganache and Chocolate Macaroons
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Luxe Chocolate Cake with Glossy Ganache and Chocolate Macaroons is an elegant, multi-layered dessert featuring a rich chocolate sponge, smooth chocolate cream cheese frosting, and a glossy dark chocolate ganache. Finished with chocolate macaroons, this indulgent cake is perfect for special occasions and celebrations.
Ingredients
For the Chocolate Cake:
- 1 cup (250ml) filter coffee
- 40g cocoa powder
- 140g butter
- 1 tsp vanilla extract
- 125ml sour cream
- 2 eggs
- 1 ¾ cups castor sugar
- 2 cups all-purpose cake flour
- 1 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 1/4 tsp salt
For the Chocolate Cream Cheese Frosting:
- 125g butter, at room temperature
- 125g full-fat cream cheese, at room temperature
- 400g confectioner’s sugar, sifted
- 80ml (1/3 cup) cocoa powder
- A pinch of salt
- 100g dark chocolate, melted and cooled
For the Glossy Ganache:
- 100g dark chocolate (70% cocoa)
- 60ml single cream
- 1 tbsp glucose syrup
For the Vanilla Cream:
- 250ml double cream
- 1 tsp vanilla paste
- 1 tbsp confectioner’s sugar
For Decoration:
- 8 chocolate macaroons
Instructions
1. Prepare the Cake:
- Preheat the Oven: Set to 160ºC (320ºF). Grease and line two 20cm (8-inch) cake tins with parchment paper.
- Make the Chocolate Mixture: In a saucepan, heat coffee, cocoa powder, and butter until melted and smooth. Remove from heat and stir in vanilla extract.
- Whisk Wet Ingredients: In a jug, whisk together sour cream and eggs.
- Combine Sugar and Coffee Mixture: Stir the sugar into the coffee mixture, then add the sour cream mixture and mix well.
- Incorporate Dry Ingredients: Sift flour, bicarbonate of soda, baking powder, and salt. Fold into the wet ingredients until just combined.
- Bake: Divide the batter between the cake tins and bake for 35-40 minutes or until a toothpick inserted comes out clean.
- Cool: Let cakes cool for 10 minutes in the pans, then transfer to a wire rack. Wrap in cling film and refrigerate for at least 1 hour before assembling.
2. Prepare the Chocolate Cream Cheese Frosting:
- Beat Butter and Cream Cheese: Whisk together until smooth and creamy.
- Add Dry Ingredients: Mix in confectioner’s sugar, cocoa powder, and salt. Beat until fluffy.
- Incorporate Melted Chocolate: Add cooled melted chocolate and mix until smooth.
3. Prepare the Glossy Ganache:
- Heat Ingredients: Microwave dark chocolate, cream, and glucose syrup for 30 seconds. Stir until smooth and glossy.
4. Prepare the Vanilla Cream:
- Whisk Together: Gently whisk double cream, vanilla paste, and confectioner’s sugar until soft peaks form.
5. Assemble the Cake:
- Level the Cakes: Trim the tops if needed and slice each cake in half horizontally for four layers.
- Layer with Cream and Frosting: Spread vanilla cream between the first and third layers, and chocolate frosting between the second and fourth layers.
- Apply a Crumb Coat: Cover the cake with a thin layer of frosting and refrigerate for 30-40 minutes.
- Final Frosting Layer: Apply a thicker layer of frosting, smoothing the sides. Chill for another 30 minutes.
- Add Ganache: Pour over the top, letting it drip down the sides.
- Decorate: Pipe remaining frosting around the base and top, then place chocolate macaroons for a stunning finish.
Notes
- For a more intense chocolate flavor: Use dark brown sugar instead of castor sugar.
- To make ahead: Bake cake layers a day before and refrigerate.
- For an extra glossy ganache: Add 1 tsp of butter while mixing.
- To make gluten-free: Use a 1:1 gluten-free flour blend.
- For a dairy-free version: Replace cream cheese, butter, and cream with dairy-free alternatives.
- Prep Time: 45 minutes
- Cook Time: 35-40 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: French, American
