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Chocolate Entremet Cake Recipe

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★★★★★

4.7 from 145 reviews

This sophisticated Chocolate Entremet Cake features layers of moist chocolate fudge cake, rich dark chocolate ganache, and airy chocolate mousse, all coated in a shiny chocolate glaze. The recipe involves baking, making ganache and mousse components, assembling the layers in cake rings, freezing, glazing, and decorating, resulting in a decadent French-style dessert perfect for special occasions.

Ingredients

Scale

Chocolate Fudge Cake

  • 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

Dark Chocolate Ganache

  • 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”)

Chocolate Mousse

  • 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)

Chocolate Glaze

  • 100 grams water
  • 340 grams granulated sugar
  • 2 drops red food coloring (optional)
  • 120 grams glucose
  • 110 grams heavy whipping cream
  • 130 grams cocoa powder
  • 16 grams gelatin sheets (or powdered gelatin bloomed with 80g water)

Decorations (Optional)

  • Small white nonpareil sprinkles
  • Gold powder or gold leaf
  • Grand Marnier (for mixing with gold dust)

Instructions

  1. Make the Chocolate Fudge Cake: Preheat your oven to 350ºF (180ºC). Prepare a 9″x13″ sheet pan with parchment paper. In a mixing bowl, combine sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another bowl, whisk eggs, mayonnaise, water, and vanilla extract. Gradually add wet ingredients to dry with mixer on low, then increase speed and mix until smooth. Spread the batter evenly on the prepared pan. Bake 15-20 minutes or until set. Cool 15 minutes, then remove, wrap in plastic wrap, and freeze for at least 2-3 hours.
  2. Prepare the Dark Chocolate Ganache: In a saucepan, combine glucose, granulated sugar, and heavy cream; bring to a boil. In a heatproof bowl, pour 1/3 of the hot mix over dark and milk chocolate and stir until smooth; repeat for remaining cream in thirds. Place butter in a tall container, pour melted chocolate mixture over it, and blend with immersion blender at a slight angle until shiny. Cover tightly with plastic wrap and let set for 5-6 hours at room temperature or refrigerate for half the time.
  3. Prepare the Chocolate Mousse: Whip heavy cream with a hand mixer to soft peaks and set aside. In a saucepan, bring another portion of heavy cream to a boil. Pour about 1/3 of the hot cream over the dark chocolate and stir until melted; repeat with remaining cream in thirds. In a separate bowl, combine water and sugar, heat to 244°F (118°C). Pour this hot syrup gradually into egg yolks while whisking, then beat until thickened and pale (ribbon stage). Fold whipped cream into chocolate ganache to lighten it, then fold in pâte à bombe mixture until fully combined.
  4. Assemble Cake, Ganache, and Mousse Layers: Remove frozen cake from wrap. Using a 3″ cutter, cut rounds about 0.5″ tall (1/4 the height of your cake ring). Pipe ganache onto the center of each cake round. Freeze these rounds for 1 hour until set. Prepare 4″ cake rings by spraying inside and lining with acetate sheets (2″x9.25″ strips on sides and a square for bottom). Pipe mousse into cake rings to 3/4 height, place cake round (ganache side down) into mousse, press gently, level the top, and freeze entremets at least 3 hours or overnight.
  5. Make the Chocolate Glaze: Soak gelatin sheets in cold water. In a saucepan, combine water, sugar, and food coloring (optional); heat to 222°F (106°C). Mix glucose and cream, warm, then whisk into hot sugar syrup. Bring to a boil, add cocoa powder, remove heat and stir. Add squeezed gelatin to a pitcher, pour cocoa mixture over, and blend with immersion blender at an angle to remove bubbles. Cool glaze in an ice bath to 104°F (40°C).
  6. Glaze and Finish Cake: Unmold frozen entremets by warming cake ring sides with heat gun or hair dryer, remove acetate sheets. Place entremets on a cooling rack over plastic wrap. Pour glaze (104°F) over entremets, covering top and sides evenly. Level with spatula and remove excess glaze. Freeze for 1 hour, then apply second glaze layer for shine. Decorate by rolling in sprinkles or other toppings if desired, remove skewers used for lifting, and apply gold leaf and dust mixed with Grand Marnier in the center.

Notes

  • Freezing the cake and assembled entremets is essential to maintain shape and layering.
  • Using cake goop around parchment edges helps release cake more easily.
  • Allow ganache to set at room temperature for smoother texture, but refrigeration can speed this up.
  • When mixing ganache and glaze, use immersion blender at an angle to avoid air bubbles for better shine.
  • Red food coloring in the glaze enhances color and shine but is optional.
  • For decorating, sprinkles, nuts, toasted coconut, cookie crumbs, or gold leaf work beautifully.
  • Use European or Plugra butter for best ganache flavor and texture.

Keywords: Chocolate entremet cake, chocolate mousse cake, layered chocolate dessert, French chocolate cake, mousse and ganache cake

Find it online: https://heutigemahlzeiten.com/chocolate-entremet-cake-recipe/