Finally, the ganache. I place my finely chopped chocolate in a heatproof bowl. I heat the cream in a small saucepan until it’s just beginning to simmer, with little bubbles around the edges—do not let it boil vigorously. I pour the hot cream over the chocolate, let it sit undisturbed for a full three minutes (this patience is key!), then whisk slowly from the center outward until it’s smooth, dark, and glossy. I let it cool and thicken slightly until it’s a perfect pourable consistency, like a thick chocolate syrup.
Pro Tips for Best Results
Letting the cakes cool completely is the single most important step for assembly. I made the mistake of being impatient once, and my beautiful filling just melted into the layers, creating a soggy mess. Now, I even pop them in the fridge for an hour after they’ve reached room temperature. It feels like a delay, but it ensures every component is at the ideal temperature to work with.
When whipping your cream, watch it like a hawk, especially toward the end. It can go from soft peaks to perfect stiff peaks to over-whipped and curdled in a matter of 30 seconds. I stop the mixer and test it often by lifting the beaters. You want peaks that stand straight up and hold their shape firmly. If you accidentally go too far, you can sometimes save it by gently whisking in another tablespoon of cold liquid cream.
For the cleanest layers, use a long serrated knife to level your cakes once they are cool. I gently saw back and forth, using the rim of the cake as a guide. Those domed tops are delicious (chef’s snack!), but a flat surface is essential for a stable, professional-looking stack. Don’t be intimidated—go slow and let the knife do the work.
Common Mistakes to Avoid
The first time I made this, I used natural cocoa powder instead of Dutch-processed. It was a chemistry mistake! This recipe uses baking soda, which needs the acidity of natural cocoa to react properly. If you use Dutch-processed (alkalized) cocoa, your cake might not rise correctly. Stick with a good-quality natural unsweetened cocoa powder for the best, foolproof rise and flavor.(See the next page below to continue…)