Name: Chocolate Entremet Cake Recipe
Prep time: 45 min
Cook time: 20 min
Total time: 5 h 15 min
Cuisine: French
Ingredients: 100 grams eggs (room temperature); 220 grams granulated sugar; 4 grams vanilla extract; 160 grams mayonnaise (room temperature); 180 grams all purpose flour; 50 grams cocoa powder; 4 grams baking soda; 2 grams baking powder; 2 grams salt; 180 grams water; 15 grams granulated sugar; 10 grams glucose; 110 grams heavy whipping cream; 50 grams dark chocolate; 40 grams milk chocolate; 10 grams unsalted butter (European butter or “Plugra”); 220 grams heavy whipping cream (for whipping); 120 grams glucose; 130 grams cocoa powder; 200 grams heavy whipping cream (for ganache); 200 grams 64% dark chocolate; 60 grams egg yolks; 60 grams granulated sugar; 60 grams water; 200 grams whipped cream (prepared); 100 grams water; 340 grams granulated sugar; 2 drops red food coloring (optional); 120 grams glucose; 110 grams heavy whipping cream

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Introduction

The Chocolate Entremet Cake is a luxurious multi-layer dessert featuring rich chocolate fudge cake, silky ganache, airy mousse, and a glossy chocolate glaze. This elegant cake is perfect for special occasions or when you want to impress with a decadent homemade treat.

Three small round cakes with a smooth, shiny dark chocolate glaze cover each cake completely. Around the bottom edge of each cake, there is a layer of tiny light gold spherical sprinkles. On top of each cake, there is a small piece of crinkled gold leaf decoration, along with a thin curved line of gold detail that adds a delicate touch. The cakes are placed in a row on a long white rectangular plate, set against a white marbled surface. The background is softly blurred with warm, light colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

100 grams eggs (room temperature)
220 grams granulated sugar
4 grams vanilla extract
160 grams mayonnaise (room temperature)
180 grams all-purpose flour
50 grams cocoa powder
4 grams baking soda
2 grams baking powder
2 grams salt
180 grams water
15 grams granulated sugar
10 grams glucose
110 grams heavy whipping cream
50 grams dark chocolate
40 grams milk chocolate
10 grams unsalted butter (European butter or “Plugra” works best)
100 grams water
340 grams granulated sugar
2 drops red food coloring (optional, e.g., Chef Master)
220 grams heavy whipping cream
120 grams glucose
130 grams cocoa powder
16 grams gelatin sheets (or 16g powdered gelatin bloomed with 80g water)
200 grams heavy whipping cream
200 grams 64% dark chocolate
60 grams egg yolks
60 grams granulated sugar
60 grams water
200 grams whipped cream

Instructions

Step 1: Preheat your oven to 350ºF (180ºC) and prepare a 9″x13″ (¼ sheet) baking pan lined with parchment paper.
Step 2: In a stand mixer bowl fitted with the whisk, combine 220g sugar, 180g flour, 50g cocoa powder, baking soda, baking powder, and salt. Stir to mix well.
Step 3: Whisk eggs, mayonnaise, water, and vanilla extract together in a separate bowl.
Step 4: With the mixer on low, gradually add wet ingredients into the dry ingredients. Increase speed to 2 and mix for about 1 minute until smooth, scraping the bowl as needed.
Step 5: Spread the batter evenly into the prepared pan. Optionally, use cake release or cake goop around the edges for easier removal.
Step 6: Bake for 15-20 minutes until the cake is set in the center.
Step 7: Cool the cake for 15 minutes, then remove from pan, wrap in plastic wrap, and freeze for at least 2-3 hours before assembly.
Step 8: To prepare the dark chocolate ganache, combine glucose, 15g sugar, and 110g cream in a saucepan and bring to a boil.
Step 9: Pour one-third of the hot mixture over chopped dark and milk chocolate, stir until smooth. Repeat two more times with the remaining cream.
Step 10: Add butter to a tall container; pour the melted chocolate mixture over it and blend with an immersion blender at a slight angle to avoid air. Cover with plastic touching the surface and let set 5-6 hours at room temperature or refrigerate for faster setting.
Step 11: For the mousse: whip 200g heavy cream to soft peaks and set aside. Melt 200g dark chocolate with boiling heavy cream in thirds, mixing well each time.
Step 12: Prepare pâte à bombe by heating 60g sugar and 60g water to 244°F (118°C), then slowly pour into 60g egg yolks while whisking continuously. Whip until thickened to ribbon stage.
Step 13: Fold whipped cream into the chocolate ganache to lighten texture, then fold in the pâte à bombe carefully until combined.
Step 14: Remove frozen cake, cut into 3″ rounds and trim height to 0.5″. Pipe ganache onto cake rounds and freeze until set, about 1 hour.
Step 15: Prepare 4″ cake rings by coating inside with cooking spray and lining with acetate sheets cut to size. Place each ring on an acetate square on a baking sheet.
Step 16: Pipe chocolate mousse into cake rings about ¾ full. Place ganache-topped cake rounds mousse-side down into center and gently press to fill sides. Smooth mousse level and scrape excess.
Step 17: Freeze assembled entremets for at least 3 hours or overnight for best results.
Step 18: Bloom gelatin sheets in cold water for 5 minutes. In a saucepan, combine 100g water, 340g sugar, and optional red food coloring; heat to 222°F (106°C).
Step 19: Mix warmed glucose (120g) and cream (220g) and whisk into the sugar syrup. Bring to boil again, stir in 130g cocoa powder, then remove from heat.
Step 20: Squeeze excess water from gelatin, add to cocoa mixture, and blend with an immersion blender at a slight angle until smooth and bubble-free. Cool glaze in ice bath to 104°F (40°C).
Step 21: Unmold frozen entremets by warming sides of cake ring with a heat gun or hair dryer and gently push out. Peel off acetate sheets.
Step 22: Place entremets on a rack over plastic wrap to catch excess glaze. Pour chocolate glaze evenly over top and sides at 104°F (40°C).
Step 23: Smooth glaze with a spatula to level and remove excess. Freeze entremets for 1 hour, then apply a second layer of glaze for shine.
Step 24: Decorate entremets by rolling in white nonpareil sprinkles mixed with gold powder or use preferred toppings like streusel, nuts, or chocolate crumbs. Insert a skewer to lift and transfer to serving plate. Remove skewer and cover holes with gold leaf or decorate with gold dust mixed with Grand Marnier.

Tips & Variations

Use European-style butter like Plugra for a richer ganache texture.
Freezing the cake before assembly makes cutting and layering easier.
Adding red food coloring to the glaze intensifies its shine and color but is optional.
If you don’t have gelatin sheets, substitute with powdered gelatin bloomed in water as indicated.
Decorate with different textures like toasted coconut flakes or nuts for a personalized touch.

Storage

Store the finished entremet in the refrigerator, covered, for up to 3 days. For longer storage, keep it frozen and thaw in the refrigerator for a few hours before serving. When reheating glaze on a finished cake, avoid direct heat to preserve texture and sheen.

How to Serve

A small, round cake with a smooth, glossy dark chocolate glaze covering the entire surface. The top layer shines with a reflective finish, decorated with a small piece of crinkled gold leaf positioned center-top and a thin curved gold line near the edge. Around the base of the cake, a dense ring of small, shiny gold spherical sprinkles adds texture and contrast. The cake sits on a white plate against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, the cake layers can be made and frozen in advance. The assembled entremets also freeze well and should be thawed in the refrigerator before serving.

What if I don’t have a cake ring or acetate sheets?

You can use springform pans or silicone molds lined with parchment paper as alternatives. Acetate helps smooth sides and easy removal, but parchment can work if acetate is unavailable.