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
