Rich Chocolate Layer Cake with Silky Ganache Step-by-step instructions

Before you start

Before beginning assembly, ensure all components are at the appropriate temperature. The cake layers should be at room temperature or slightly chilled, while the ganache should be at a fluid, pourable room temperature.

Have a clean work surface and your offset spatula ready to ensure the assembly process remains smooth and efficient.

Check that your serving plate is clean and ready to receive the finished slices, as this will help maintain a polished presentation throughout the entire serving process.

Instructions

Layering the base

1. 1Prepare the layers
   Place the first chocolate cake layer onto a glass cake stand. Spread an even layer of whipped cream over the top surface, ensuring it reaches toward the edges without spilling over.
   Look for The cream should be spread into a smooth, even layer.
   Tip Using an offset spatula helps create a perfectly flat surface for the next layer.

The first layer is securely placed on the stand with an even coating of cream. The surface should be flat and the cream should reach just to the edges of the cake, providing a stable foundation for the top layer.

Applying the ganache

2. 2Assemble and coat
   Carefully place the second chocolate cake layer on top of the cream. Pour the prepared chocolate ganache over the center of the top layer, gently coaxing it toward the edges so it drips down the sides.
   Look for The ganache should flow slowly over the edges, creating consistent drips.
   Tip Ensure the cake is chilled before adding the ganache to help the drips set quickly.

The ganache has been poured and is flowing gently down the sides of the cake. It should look glossy and smooth, with consistent drips that do not extend past the base of the cake stand.

Final resting and serving

3. 3Final garnish and serving
   Scatter sprinkles over the top of the ganache while it is still slightly tacky. Ensure any custard-based components are cooked to 160°F (71°C) if prepared from scratch. Allow the cake to rest for at least thirty minutes before using a cake server to slice and transfer portions onto plates.
   Look for The ganache should appear glossy and set to the touch.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Wipe the cake server with a hot, damp cloth between slices for cleaner cuts.

The ganache has set to a firm yet soft texture, and the sprinkles are adhered to the surface. The cake is ready to be sliced cleanly, revealing the distinct layers of cake and cream within.

Common mistakes

Avoid applying the ganache while it is too hot, as this will cause it to run off the cake entirely and create a messy pool on the stand.

Similarly, do not attempt to frost the cake if the layers are still warm, as the cream filling will lose its structure and cause the layers to slide. Finally, ensure the cake is placed on a flat, level surface to prevent the ganache from pooling unevenly on one side.

How to tell it’s done

The cake is considered ready once the ganache has cooled to a glossy, semi-firm state and the internal layers have settled. There is no internal temperature to monitor for this dessert, as all components are pre-cooked.

You can tell it is ready to serve when the drips have stopped moving down the sides and the cake feels stable when touched lightly with a cake server.

• Egg dishes: 160°F (71°C) in the thickest part