Saturday, June 16, 2012

triple chocolate ganache layer cake

This cake is for the serious chocolate lover. And I'm pretty sure everyone is. For the best result, make sure to use good quality chocolate, especially when it comes to the white chocolate. I was afraid the milk chocolate and dark chocolate would be a little too overpowering but I could actually taste all of the chocolate layers. 

I didn't use any exact measurement for the ganache, but if you would like to give this recipe a try (and you should, RIGHT NOW. GO!), make a classic ganache with 2 parts chocolate and 1 part cream to achieve a firm texture. I do think this cake is for special occasions though, it's super rich and each layer is filled with chocolatey goodness! I mean.... yes please!

Triple Chocolate Ganache Layer Cake

My favorite chocolate cake recipe by David Guas can be found here

Ganache layers:
Finely chop milk, white and bittersweet chocolate and place them in individual bowls. I used about half a cup of milk and white, and about a cup for the bittersweet, since it's used as a filling and frosting. 

Heat a cup of cream until slightly simmering, immediately pour over the chocolates. Pour 1/4 cup of cream over the milk and white chocolate and half a cup over the bittersweet. Let it sit for 5 minutes then gently stir until smooth and glossy. Press plastic wrap directly onto the surface of all of the ganaches and let sit at room temperature for at least 8 hours or overnight. To speed up the process, you can refrigerate the ganaches to firm up for at least 2 to 3 hours.

Assemble Cake Layers:
I baked each chocolate cake layer individually in a 7" cake pan. Make sure all of your layers are cool and your ganache is soft enough to spread. Fill one layer with the dark chocolate ganache, stack another layer on top and fill with the white chocolate ganache, then another layer of cake and top it with the milk chocolate ganache. Finally the last cake layer. Frost the entire cake with the remaining dark chocolate ganache. Refrigerate cake to set. Let sit at room temperature for 30 minutes before serving. You could also serve this cake right out of the fridge! Really fudgy and delish!


  1. that is like one of the most amazing cake i have seen in a long time

  2. Such a yummy looking cake! Enjoyed reading and now have to go eat a pastry!