12-Layer Chocolate Cake

12-Layer Chocolate Cake
   
YIELDS PREP TIME COOK TIME TOTAL TIME
12 Servings 45 mins 50 mins 1 hr 35 mins
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Chocolate Pain De Gênes

250 g almond meal
250 g powdered sugar
300 g eggs, at room temp
50 g all purpose flour

or corn starch if GF
25 g unsweetened cocoa powder
2 g baking soda
120 g butter, melted
Punch
100 g water
100 g sugar
5 g vanilla
optional
40 g alcohol such as cointreau, grand marnier, rum, armagnac...

orange zest or extract may be used instead of alcohol.
Chocolate Praliné Ganache Filling

440 g dark chocolate
couverture grade ≈64%
450 g heavy cream
350 g milk chocolate
120 g hazelnut praliné or Nutella

at room temp
Chablon
70 g dark chocolate
10 g neutral oil
Honey Ganache For The Glaze

200 g dark chocolate
20 g neutral oil
such as grapeseed
15 g unsweetened cocoa powder
200 g heavy cream
60 g honey
About
1 Multi-layered cake is a classic dessert that has become very popular in North
America. In 2010, a trend called naked cake as emerged in weddings. Same making
process as cake layers are baked and stacked with filling but without an outer layer of
frosting. My 12-layer chocolate cake can just do that. You will still need to make a
third of the honey ganache glaze recipe to cover the top.
The best suitable sponges for a ganache base cake are the viennois biscuit, joconde
biscuit and pain de gênes. Pain de Gênes ''bread of Genoa'' is a cake made largely
from almond paste, eggs and melted butter, but only a minimal amount of flour. Pain
de gênes can be made GF. Cake that contain ganache is best enjoyed at room
temperature!. So, leave cake out for a couple of hours prior to serve. You will find the
original pain de gênes made with almond paste/marzipan in my Pastry Fundamentals
Course. Make a day ahead.
Chocolate Pain De Gênes
2 Make the pain de gêne/sponges a day or 2 prior to use; it will be easier to slice. Use a
tall 8 -inch/20 cm diameter cake pan for the sponge. Grease with soften butter and
flour. Use butter and cooking spray if making the cake GF. In the food processor, turn
powdered sugar and almond meal to fine powder (this almond-sugar mixture is called
tant pour tant/TPT in macaron making). In a stand mixer fitted with the whisk
attachment, beat on high speed the almond-sugar mix and eggs for 7 mins or so.
Meanwhile, sift together flour with cocoa powder and baking soda. In a large pastry
bowl, mix one-third of the batter with the melted butter. Add the sifted powders and
fold in the remaining batter. Pour mixture in the prepared mold.
Baking
3 Set oven temp to 350ºF/180ºC. Bake sponge for ≈ 50 minutes. Let cool for 5 mins
and de-mold. Leave cake out or refrigerate overnight prior to slice.
Punch
4 Bring to a boil water, sugar and vanilla. Flavored with alcohol if desired. Use syrup at
room temp.
Chocolate Praliné Ganache Filling
5 Chop chocolates if needed and melt over a bain-marie; stirring up every so often – do
not over heat chocolate; remove from bain-marie as soon as it is melted. Meanwhile,
bring to a quick boil heavy cream. Mix a third of the hot cream in the melted chocolate
with a rubber spatula and add remaining heavy cream gradually. Smooth out and add
hazelnut praliné/spread (it must be at room temp, do not add it cold). Smooth out
ganache using an immersion blender if needed. Leave ganache at room temperature
until ready to use.
Montage
6 Use a 8X3 -inch/20X8 cm cake ring lined with cake collar or parchment. Place
prepared cake ring onto a flat tray lined with parchment. Cut out sponge into 6 slices
and keep then in order. The bottom of the sponge should be the bottom of the cake.
Place the first sponge in the cake ring and and press down evenly using a flat device
(ramekin). Moisturize sponge with the punch (do not over do). Then pipe out the first
layer of ganache making sure it touches all sides of the ring. Do not overload with
ganache; the sponge and ganache should have the same height. Do likewise with
remaining sponges, punch and ganache. Finish cake with a thin layer of ganache and
even out using an off set spatula.
7 Freeze cake for 4 hours at least before un-molding. Keep frozen until ready to glaze.
Chablon
8 Chablon is a mixture of melted dark chocolate with the addition of 10% of oil. It
strengthen cakes especially when they have been moisturized with syrup. It remains
optional though. Flip frozen cake and quickly coat the bottom cake with the melted
chocolate mixture. Flip again and keep cake frozen until ready to glaze.
Honey Ganache For The Glaze
9 Melt chocolate with oil (do not over heat chocolate–just melted and remove from bain-
marie). Transfer melted chocolate to a narrow container and add cocoa powder.
Meanwhile, bring to a light boil heavy cream combined with honey and pour in
chocolate and mix using an immersion blender keeping the nozzle down to prevent
air bubbles to form. Pass through a sieve and keep at room temp until ready to glaze.
How To Glaze Cake
10 Place frozen or partially frozen cake onto a tray lined with plastic wrap and a cooling
rack. Check chocolate glaze temp, and set it at 108ºF/42ºC. Glaze cake from the
edges going toward the center. Right after, even out the surface of the cake with a
large offset spatula going from 6 o'clock to noon; do it twice if needed. Tap tray a
few times against the countertop and leave it out to set for 10 mins or so. To remove
the glazed cake from the cooling rack, heat up a large offset spatula and run under
the cake and transfer to a flat tray.
How To Cut The Cake
11 Cake must be completely thawed before slicing out. Mark 12 portions with a chef
knife first. Heat up blade in hot water or run quickly over the flame and make the
cuts cake cleaning off and rewarm blade between each cut.
How To Serve It
12 To get a shinny finish, quickly run a kitchen blowtorch or hair dryer over the cake or
slice. A chocolate ganache base cake is at its best served at room temperature.
Microwave slice a few seconds for an incredible melt-in-mouth effect. For the
ultimate wow effect, flambéed it right before serving!
Storage
13 Well, if the room temperature is above 77ºF/25ºC, the cake may be kept out for up
to 2 days. Otherwise, keep it in the fridge for up to a week. Ganache base cakes
can also be vacuumed-sealed a kept frozen for up to 6 months. Do do so, cut cake
into desired portions and freeze overnight. Then vacuum-seal 2. When ready to
serve, remove frozen cake from the bag and let thaw overnight in the refrigerator.

12-Layer Chocolate Cake

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12-Layer Chocolate Cake

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12-Layer Chocolate Cake

Chocolate Pain De Gênes

250 g powdered sugar

300 g eggs, at room temp

50 g all purpose flour

25 g unsweetened cocoa powder

120 g butter, melted

40 g alcohol such as cointreau, grand marnier, rum, armagnac...

Chocolate Praliné Ganache Filling

450 g heavy cream

350 g milk chocolate

120 g hazelnut praliné or Nutella

Honey Ganache For The Glaze

15 g unsweetened cocoa powder

200 g heavy cream

Chocolate Pain De Gênes

Chocolate Praliné Ganache Filling

How To Cut The Cake

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