12-Layer Chocolate Cake

I am pleased to present to you my 12-layer chocolate cake, a delicious and visually stunning dessert that will surely impress your guests. This multi-layered cake is a classic North American favorite, with a twist inspired by the popular naked cake trend that emerged in weddings in 2010. To create this show-stopping cake, I use a third of the honey ganache glaze recipe to cover the top, giving it a beautifully smooth and glossy finish. The key to a successful ganache base cake lies in the choice of sponge. For this recipe, I recommend using viennois biscuit, Joconde biscuit, or pain de Gênes. Pain de Gênes, also known as the "bread of Genoa," is a cake made primarily from almond paste, eggs, and melted butter, with just a minimal amount of flour. This makes it a great option for those looking for a gluten-free dessert. When it comes to enjoying a cake with ganache, remember that it's best served at room temperature. Allow the cake to sit out for a couple of hours before serving to ensure the ganache is perfectly soft and luscious. You've always wanted to create a stunning and delicious multi-layered chocolate cake? You're in the right place. Get ready to elevate your baking skills and wow your guests with this decadent dessert.

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Layers of decadent pleasure

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Chocolate Pain De Gênes

To start, it is recommended to make the Pain de Gêne sponge cake a day in advance to allow it to rest and develop its flavors. In addition, the cake will be easier to slice. In a food processor, pulse powdered sugar and almond meal to create a fine powder known as tant pour tant (TPT). Essential in macaron making for example. It achieve a lighter batter texture ensuring smooth integration into the batter and a finer crumb structure.
In a stand mixer fitted with the whisk attachment, beat the almond-sugar mixture and eggs on high speed for approximately 10 minutes until light and fluffy. Meanwhile, sift together flour, cocoa powder, and baking soda to ensure a smooth and airy texture in the final cake. In a large pastry bowl, gently fold one-third of the egg mixture with melted butter, then add the sifted powders. Then fold in the remaining batter until fully incorporated. Pour the batter into the prepared cake pan.

Baking

Preheat a fan oven to 320°F/160°C. Bake the cake for about 30-35 minutes, until it is set and a skewer inserted into the center comes out clean. Allow the cake to cool completely. Keep it refrigerated before slicing.

Punch

Bring to a boil water, sugar and vanilla. Flavored syrup with liquor if desired. Use the punch at room temp.

Hazelnut Chocolate Ganache

Chop the chocolate and melt it in a bain-marie, stirring occasionally. Be careful not to overheat the chocolate; remove it from the bain-marie as soon as it is melted. Meanwhile, gently heat the heavy cream without bringing it to a boil. Pour about one-third of the warm cream into the melted chocolate and mix with a rubber spatula. Once smooth and homogeneous, incorporate the remaining cream. Add the room-temperature hazelnut praliné. If needed, use an immersion blender to create a perfectly smooth ganache. Leave the ganache at room temperature until ready to use; it should remain spreadable. If your ganache becomes too stiff, gently rewarm it to soften it.

Assembly

Line the inside of the cake ring with a cake collar or parchment paper to prevent sticking and ensure smooth edges. Place the cake ring on a flat tray lined with parchment paper for easy handling. Cut the sponge into six equal slices and keep them in the correct order. The bottom slice will serve as the cake base and remain in place. Place the first sponge layer inside the prepared cake ring and press it down evenly using a flat-bottomed device to ensure a firm base. Lightly moisten the sponge with the punch to keep it moist. Pipe the first layer of ganache over the sponge, ensuring it touches all sides of the cake ring for structural integrity. Avoid overloading; the ganache layer's thickness should match that of the sponge for balanced proportions. Alternate between sponge layers and ganache until all layers are assembled. Press down gently after each layer to maintain evenness. Spread a thin layer of ganache on top of the final sponge layer. Smooth it out evenly with an offset spatula to create a polished surface.
Place cake in the freezer for 4 hours to set. Remove cake ring and keep it frozen.

Chocolate Chablon

Chablon is a versatile technique where melted dark chocolate is combined with a small amount of oil (10%) to create a protective coating for cakes. It offers structural support, especially for cakes that have been moistened with syrup, preventing them from becoming too delicate. Here's how to apply it: Flip the frozen cake and quickly spread a thin layer of chocolate chablon to cover the bottom. Place a cake board on top that matches the exact diameter of the cake. Flip the cake back over and keep it frozen until ready to glaze.

Chocolate Glaze

Melt the chocolate with the oil (do not overheat the chocolate—melt it just until smooth, then remove it from the bain-marie). Transfer the melted chocolate to a narrow container and add the cocoa powder. Meanwhile, bring the heavy cream and honey to a light boil, then pour it over the chocolate mixture and mix using an immersion blender. Keep the nozzle submerged to prevent air bubbles from forming. Pass the glaze through a sieve and keep it at room temperature until ready to use.

Glaze the Cake

Prepare a rimmed baking tray lined with plastic wrap. Set the frozen cake on a cooling rack positioned over the tray to catch excess glaze. Heat the chocolate glaze to a precise 108°F/42°C. Starting from the edges, pour the glaze and work toward the center. Immediately smooth the surface with a large offset spatula, moving in a single motion from 6 o'clock to 12 o'clock. Gently tap the tray against the countertop to release air bubbles and create a smooth, even finish. Let the cake sit at room temperature for about 10 minutes to allow the glaze to set slightly. Heat a large offset spatula (using hot water, then drying it thoroughly). Slide the heated spatula under the cake, ensuring even support, and carefully lift it off the cooling rack. Transfer the cake to a flat tray or serving dish and refrigerate.

Cutting Cake

Ensure the chocolate cake is completely thawed before cutting. Heat the knife blade in hot water or run it quickly over a flame. First, score the cake lightly, then cut it into 12 portions. Clean and rewarm the blade between each cut.

Plating

Chocolate ganache cake tastes best when served at room temperature. Use a hair dryer to gently and briefly heat the surface of the cake; this will create a beautiful, glossy sheen. Allowing the cake to come to room temperature lets the flavors fully develop and the texture become soft and luscious. For an extra decadent touch, a slice can be microwaved for a few seconds to create a melt-in-your-mouth texture. Ultimately, serve each slice with a drizzle of flambéed Cointreau or Grand Marnier.

Storage

If the room temperature is above 77°F/25°C, the cake can be kept out for up to 2 days. Otherwise, keep it in the fridge for up to a week. Ganache-based cakes can also be vacuum-sealed and kept frozen for up to 6 months. To do so, first cut the cake into desired portions and freeze them overnight. Then, vacuum-seal the portioned cake. When ready to serve, remove the frozen cake from the bag and let it thaw overnight in the refrigerator.
Bon appétit!

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