This whipped ganache cake is the classic retro Paris slices made at home: a cocoa sponge, whipped chocolate ganache, a tall layer of whipped cream and a glossy chocolate glaze. It is made without stabilizers, using only chocolate and heavy cream.
Plan ahead: the ganache base needs at least 12 hours in the fridge, and the finished cake sets best overnight, when the flavors have time to meld. It makes a sturdy, impressive cake for a holiday table. Have your heavy cream ready.
At a Glance
- What it is: A three-layer chocolate cake with two kinds of whipped cream and a ganache glaze
- The trick: Cocoa paste in the batter keeps the sponge moist, and whipping the cream over ice keeps it firm without stabilizer
- Prep time: 45 min (plus overnight chilling)
- Baking time: 20 min
- Servings: 12–15 slices
- Difficulty: Medium
- Calories: About 480 kcal per slice
- Trend: Holiday classic
Ingredients
(US cups and spoons, with grams or milliliters in brackets)
Whipped ganache (make a day ahead)
- 2 1/4 cups (540 ml) heavy cream (33–36% fat)
- 10 oz (280 g) good dark chocolate, about 54% cocoa, chopped
Cocoa sponge
- 8 large eggs, at room temperature
- 3/4 cup (150 g) granulated sugar
- 2 tablespoons (30 ml) lukewarm water
- 1 1/2 cups plus 2 tablespoons (200 g) all-purpose flour, sifted
- 1/2 cup (125 ml) sunflower or other neutral oil
- 3 heaping tablespoons cocoa powder, good quality, at least 20% cocoa butter
Whipped cream layer
- 2 cups (500 ml) heavy cream, well chilled
- 4 heaping teaspoons powdered sugar (about 20 g)
Chocolate glaze (ganache)
- 3/4 cup (180 ml) heavy cream
- 3.5 oz (100 g) dark chocolate
To finish
- 2/3 cup (150 ml) cold milk, for brushing the sponge
- toasted hazelnuts, for decoration
Instructions
- The day before (ganache base): Heat 2 1/4 cups (540 ml) of the cream in a saucepan until just below a simmer (do not boil it for long). Remove from the heat, add the chopped dark chocolate (280 g) and stir until smooth and glossy. Let it cool, cover and refrigerate for at least 12 hours.
- Cocoa paste: In a small bowl, whisk the cocoa with the oil (1/2 cup / 125 ml) until smooth. This keeps the sponge dark and tender.
- Batter: Separate the eggs. Whip the whites until foamy, gradually add the sugar and whip to stiff peaks. Briefly whip in the water. Reduce the speed and mix in the yolks one at a time.
- Flour and cocoa: Gently fold in the sifted flour by hand, then lightly fold in the cocoa-oil paste.
- Baking: Pour the batter onto a deep rimmed baking sheet lined with parchment and level it. Bake at 350°F (180°C) for about 20 minutes.
- Prepare the sponge: Remove the parchment from the cooled sponge. Carefully peel off the thin top “skin” with a knife so the layers do not separate later. Drizzle the sponge with the cold milk.
- Whipped ganache: Whip the chilled dark base. Careful: it thickens very quickly. As soon as it starts to pull away from the sides of the bowl and leaves ridges, stop immediately, or it will split and turn grainy like butter. Spread it over the sponge.
- White whipped cream (ice-bath trick): Whip the 2 cups (500 ml) cream in a bowl set over another bowl filled with ice. This gives great volume and firmness without a stabilizer. Near the end, add the powdered sugar. Layer it over the dark cream.
- Glaze: Heat the 3/4 cup (180 ml) cream, pour it over the chocolate (3.5 oz / 100 g) and stir until smooth. Pour the lukewarm glaze over the cake.
- Chilling: Refrigerate for at least 4 hours, ideally overnight.
Video Recipe
Tips for Perfect Whipped Ganache Cake
- Clean slices: Dip the knife in hot water and wipe it dry before every cut. Score the chocolate glaze first, then cut through the cream, so the glaze does not crack.
- Hazelnuts: Toast them briefly in a dry skillet and rub off the skins before decorating. It adds aroma and crunch.
Easy Variations
- With jam: Spread a thin layer of good red currant jam over the sponge before the whipped ganache for a tart contrast.
- For adults: Add a spoonful of rum or amaretto to the milk used for brushing the sponge.
Frequently Asked Questions (FAQ)
Do I really have to chill the ganache overnight? Yes. It has to be fully cold to whip properly. If you whip it too early, the cream will not hold and the filling will run. Twelve hours is the safe choice.
Why whip the cream over ice? Real heavy cream without stabilizers needs to stay cold. The ice bath keeps the temperature low, so the fat globules bind well and the cream turns firm and fluffy without additives.
How long does the cake keep? Covered in the refrigerator it stays fresh for about 3 days.
Can I make it ahead for Christmas? The ganache base is made a day ahead by design, and the assembled cake is best chilled overnight, so it suits holiday planning. Add the hazelnuts shortly before serving.
Serve the cake well chilled. Kept in the refrigerator, it stays fresh for 3 days (if it lasts that long).
The recipe is based on a version by LiViera Desserts, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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