Decadent Dark Chocolate Layer Cake
Indulge in an extraordinary dessert experience with our Decadent Dark Chocolate Layer Cake. Inspired by the brilliant creations of Chef Marcel Desaulniers from The Trellis restaurant in Williamsburg, this show-stopping dessert features multiple rich chocolate layers: a delicate cocoa meringue, a luscious chocolate mousse, and fudgy brownie layers, all enveloped in a silky mocha ganache. Perfect for special occasions and celebrations, this ambitious cake requires time, patience, and joy in the kitchen. When crafted with love, this dessert is truly a chocolate lover's dream—full of layers and textures that come together harmoniously in every bite. Prepare to impress and awe your guests with this masterpiece!
15
Servings
567
Calories
36
Ingredients
Ingredients
Egg Whites
4 (room temperature)
Cream of Tartar
1/8 teaspoon (n/a)
Salt
1/8 teaspoon (n/a)
Granulated Sugar
1 1/4 cups (divided)
Unsweetened Cocoa Powder
2 tablespoons (sifted)
Cornstarch
1 tablespoon (n/a)
Semisweet Chocolate
6 ounces (chopped, in 1/2 oz pieces)
Heavy Cream
1 1/2 cups (chilled)
Egg Whites
3 (room temperature)
Granulated Sugar
2 tablespoons (n/a)
Unsalted Butter
1 teaspoon (for greasing)
All-Purpose Flour
1/4 cup (for dusting)
Unsweetened Chocolate
3 ounces (chopped, in 1/2 oz pieces)
Eggs
3 (large)
Granulated Sugar
1 cup (n/a)
Pure Vanilla Extract
1 teaspoon (n/a)
Sour Cream
1/4 cup (n/a)
Heavy Cream
1 1/2 cups (n/a)
Unsalted Butter
3 tablespoons (n/a)
Semisweet Chocolate
22 ounces (chopped, in 1/2 oz pieces)
Semisweet Chocolate
14 ounces (chopped, in 1/2 oz pieces)
Unsweetened Chocolate
4 ounces (chopped, in 1/2 oz pieces)
Water
1/2 cup (n/a)
Instant Coffee
4 tablespoons (n/a)
Cocoa Powder
2 tablespoons (sifted)
Egg Whites
5 (large)
Granulated Sugar
2 tablespoons (n/a)
Heavy Cream
3/4 cup (n/a)
Unsalted Butter
6 ounces (n/a)
Granulated Sugar
1 1/3 cups (n/a)
Heavy Cream
1 1/3 cups (n/a)
Unsweetened Cocoa Powder
8 tablespoons (sifted)
Dark Rum
3 tablespoons (optional)
Salt
1/4 teaspoon (n/a)
Instant Coffee
4 teaspoons (n/a)
Pure Vanilla Extract
1 teaspoon (n/a)
Instructions
1
Prepare your workspace by ensuring all kitchen equipment is clean and organized. Preheat the oven to 225°F (107°C).
2
Trace a 9-inch circle on parchment paper with a cardboard cake circle; lay it on a baking sheet.
3
COCOA MERINGUE LAYER: In an electric mixer, whip 4 egg whites, cream of tartar, and salt on high until soft peaks form, about 50 seconds. Gradually incorporate 1 cup sugar until stiff peaks form, about 90 seconds. Gently fold in remaining sugar, cocoa, and cornstarch.
4
Transfer meringue into a pastry bag (or a zipped bag with a corner snipped) and pipe into the traced circle. Bake in the preheated oven for 15 minutes, then reduce temperature to 200°F (93°C) and bake for an additional 2 hours and 45 minutes. Let meringue cool for 45 minutes.
5
Raise the oven temperature to 325°F (163°C). For the CHOCOLATE MOUSSE LAYER: Heat water in the bottom of a double boiler. Melt 6 oz semisweet chocolate, cover with plastic wrap, and let it melt for 10 minutes. Allow to cool slightly. Whip 1 1/2 cups heavy cream until peaks form.
6
In another bowl, whisk 3 egg whites until soft peaks form, then gradually add 2 tablespoons sugar until stiff peaks form. Combine a quarter of whipped cream with melted chocolate, then fold in the egg whites, followed by the rest of the whipped cream. Chill the mousse for at least 2 hours.
7
For the CHOCOLATE BROWNIE LAYER: Butter and flour a 9-inch cake pan. In a double boiler, melt the 3 oz unsweetened chocolate, 4 tablespoons butter, and 2 oz semisweet chocolate. In an electric mixer, beat 3 eggs, 1 cup sugar, and 1 teaspoon vanilla until thickened. Blend in melted chocolate, sifted dry ingredients, and sour cream. Pour into the prepared pan and bake at 325°F for 35 minutes. Cool, then trim edges and cut horizontally.
8
For the GANACHE LAYER: Heat 1 1/2 cups heavy cream and 3 tablespoons butter until boiling. Pour over 22 oz semisweet chocolate in a bowl and stir until smooth.
9
For the MOCHA MOUSSE: In a double boiler, combine 14 oz semisweet chocolate, 4 oz unsweetened chocolate, water, instant coffee, and cocoa. Melt carefully, stirring until smooth. Whip 5 egg whites until stiff, and also whip 3/4 cup heavy cream. Fold everything into the chocolate mixture.
10
For the MOCHA RUM SAUCE: In a saucepan, melt 6 oz butter, then whisk in sugar, heavy cream, cocoa, 2 tablespoons rum, and salt. Simmer for 5 minutes, stirring occasionally, and then add coffee and vanilla once removed from the heat.
11
ASSEMBLY: In a 9x3 inch springform pan, place the top half of the brownie and pour 1 1/2 cups ganache over it. Place the cooled cocoa meringue on top, then spoon in the mocha mousse. Top with the bottom half of the brownie.
12
Chill the cake in the refrigerator and set ganache on top. Pipe decorative stars with the remaining ganache around the top edges and refrigerate for a minimum of 4 hours (ideally, 12 hours) before serving.
13
To serve, slice warm slices and arrange them on plates. Drizzle with Mocha Rum Sauce and enjoy your decadent creation!
Nutrition Information
32g
Fat
51g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the inspiration behind the Decadent Dark Chocolate Layer Cake?
The cake is inspired by the creations of Chef Marcel Desaulniers from The Trellis restaurant in Williamsburg.
How many servings does this recipe yield?
This recipe yields approximately 15 servings.
What are the primary layers of this dessert?
The cake features a cocoa meringue layer, a chocolate mousse layer, and fudgy brownie layers, all covered in mocha ganache.
What is the calorie count per serving?
Each serving contains approximately 567 calories.
What temperature should the oven be for the cocoa meringue?
The oven should be preheated to 225 degrees Fahrenheit (107 degrees Celsius).
How long does the cocoa meringue bake?
It bakes for 15 minutes at 225 degrees Fahrenheit, followed by 2 hours and 45 minutes at 200 degrees Fahrenheit.
How long should the meringue cool before use?
The meringue should be allowed to cool for 45 minutes.
What is the fat content per serving?
Each serving contains approximately 32g of fat.
What is the recommended pan size for the brownie layer?
A 9-inch cake pan that has been buttered and floured is recommended.
At what temperature should the brownie layer be baked?
The brownie layer should be baked at 325 degrees Fahrenheit (163 degrees Celsius).
How long should the chocolate mousse chill?
The chocolate mousse should be chilled for at least 2 hours.
How much semisweet chocolate is needed for the ganache?
You will need 22 ounces of semisweet chocolate, chopped into 1/2 oz pieces.
What ingredients are used in the Mocha Rum Sauce?
The sauce includes butter, sugar, heavy cream, cocoa, dark rum, salt, coffee, and vanilla.
Is the dark rum mandatory for the sauce?
No, the dark rum is listed as an optional ingredient.
What type of pan is used for the final assembly?
A 9x3 inch springform pan is used to assemble the cake.
How many egg whites are required for the meringue layer?
Four egg whites at room temperature are required.
What is the total amount of protein per slice?
There are approximately 5g of protein per serving.
How much sugar is in each serving?
The exact sugar content is not specified, but the total carbohydrates are 51g.
How should the cake be stored before serving?
The cake should be refrigerated for a minimum of 4 hours, though 12 hours is ideal.
How do you prepare the parchment paper for the meringue?
Trace a 9-inch circle on the parchment paper using a cardboard cake circle.
What is the total amount of semisweet chocolate used in the whole recipe?
The recipe uses 6oz for mousse, 22oz for ganache, and 14oz for mocha mousse, totaling 42oz plus additional for the brownie.
What should be done with the egg whites for the Mocha Mousse?
Five large egg whites should be whipped until they reach stiff peaks.
How is the brownie layer divided during assembly?
The cooled brownie is trimmed and cut horizontally into two layers.
What tool can be used if a pastry bag is unavailable?
A zipped bag with a corner snipped off can be used to pipe the meringue.
What type of coffee is used in the Mocha Mousse?
The recipe calls for 4 tablespoons of instant coffee.
How should the cake be presented?
Serve warm slices arranged on plates and drizzled with Mocha Rum Sauce.
Does the recipe require sifting any ingredients?
Yes, the cocoa powder and dry ingredients for the brownie should be sifted.
What is the purpose of the cream of tartar in the meringue?
It helps stabilize the egg whites to achieve soft and then stiff peaks.
Can the ganache be used for decoration?
Yes, the instructions suggest piping decorative stars with the remaining ganache around the top edges.
Is this recipe suitable for beginners?
The recipe is described as an ambitious masterpiece requiring time and patience, best suited for those who enjoy the process.