Patrick Roger's Layered Chocolate Cake

Parisian layered chocolate cake recipe inspired by French chocolatier, Patrick Roger. A moist cake that benefits maturing, so ideal to make in advance for a special occasion.

Lower in sugar than most cakes, the bittersweet chocolate ganache merges with flavours of toasted hazelnuts and an orange rum syrup.

Parisian Chocolate, Patrick Roger - and Layered Cake

Living in Paris is always fun with kids, especially during the French school holidays - and when chocolate is involved. There are so many Parisian museums but a visit to the Paris Choco Story Chocolate Museum ends with a tasting, which the kids wait for impatiently. This is when adults like myself become a kid again too. Is it the endorphins in the stuff? Especially if you add their tasting of French hot chocolate with spices, just like the Aztecs did.

Checking out the chocolatiers' windows are also fun, but Patrick Roger's famous sculptures in his flagship store at Madeleine are next level. His life-size works of art, made entirely out of chocolate, are rather out-of-the-box: from giant grizzly bears, artistic masks to whales. For more, see my article on Easter Chocolate in Paris, with his school of fish.

Frankly, I have a whale of a time just buying a few chocolates, even if it's to dangle one of his characteristic handbags around Paris!

By incredible coincidence after our visit many years ago, Patrick Roger appeared that evening on France's popular TV show, Top Chef. He was hosting a prestigious chocolate cake challenge amongst the professional French chefs.

The competitors' faces were a picture when they saw Patrick appear, displaying the coveted 'MOF' uniform he achieved in 2000: Meilleur Ouvrier de France. Not only did the chef demonstrate how chocolate cake is made, but it ended up being our holiday activity next day! Et voilà - this layered chocolate cake was born on le blog!

How to Make a Layered Chocolate Cake at Home

So, while I got to scribbling down the recipe back home in detail in 2013, I got to work with the kids on his layered chocolate cake. Normally we whisk up our quick lava cakes or one-layered chocolate fondant cake, but this one takes a little more time. It's totally worth it.

Now, 11 years later, I've updated this recipe - including more detailed explanations of the process and making it slightly less rich.

For example, we had lots of leftover ganache, so I cut the quantity and eliminated the powdered cocoa decoration and reduced the vanilla pod/beans. We need to adapt in a world where chocolate and vanilla are becoming particularly expensive, no? This time, I can also add the rum as the kids are now adults!

Chocolate Cake with Egg Whites

Patrick Roger's original recipe calls for 5 egg whites and a yolk. To make it easier, I recommend you first weigh out 140g egg whites (from 4 eggs, as one large egg is 35g) then separate an egg.

Add the extra white and the sugar gradually while whisking until you have firm peaks - this is what the French call, the 'bec de l'oiseau' - much the same way as I make macarons. Then add the yolk.

For the most amazing flavour, I also recommend to pre-toast the hazelnuts.
Just dry fry them in a non-stick frying pan for a couple of minutes then crush them in a mortar and pestle, a mixer or place them in a bag and crush with a rolling pin. The latter is great exercise for relieving any tension!

Gently melt the butter in a saucepan then set aside to cool slightly on the counter.

Take the bowl off the mixer with the egg whites then, using a large spatula, fold in the flour and sift in the unsweetened cocoa powder (I use Dutch; e.g. Van Houten).

Once the cocoa powder and flour are well folded into the whites, stir in the cooled butter and ground hazelnuts until combined.

Transfer into a greased rectangular cake tin (even better if non-stick - no need to line the tin). So that there's no batter lurking in the bowl, scrape off well using a large flexible spatula.

Bake about 40 mins at 180°C/160°C fan/360°F or until a skewer comes out clean.

How to Make Chocolate Cake Moist

Who really wants a dry chocolate cake? Frankly, if it's dry, I don't even want to eat one! This is why this recipe is so good, as he uses the layers to moisten it. To make it moist, there are a few steps that Patrick Roger demonstrated.

When the cake has cooled, cut it into 3 equal slices horizontally (I just used a bread knife). Cut the uneven top off and keep aside for the busy cook - or crumble on desserts such as no-bake chocolate puddings or add to this pear crumble.

This is when the special Parisian moistening trick happens. Create a syrup by boiling the water, sugar, rum, vanilla powder and zest of an unwaxed orange. (If you prefer without alcohol, replace rum with orange juice).

Reduce to about a third and brush over each layered slice of the chocolate cake - complete with the orange zest.

Plus that's not where it ends. The cake also gets the moist characteristic thanks to the ganache and the maturing time.

How to Make it More Moist with Ganache

What makes this chocolate cake extra moist? It's also down to the filling and frosting. Patrick Roger is as brilliant as his chocolate and makes a ganache for both. Made with cream, dark chocolate with a little butter and honey, it only needs 4 ingredients.

The best chocolate should be used, if possible. Use at least 60% cacao. I use either Nestlé Corsé 64%; Intense 70% or Barry Callebaut Saint Domingue 70% - all good value.

Using a spatula knife, spread the ganache over the base layer of the cake. Like lego, build the cake back up again by placing on the 2nd layer and spread that with a bit more ganache.

Leave to rest for 30 minutes. That way the ganache is easier to play with if you want to make a pattern. Here I made simple waves using the palette knife. It's not exactly a Patrick Roger sculpture, but the best I can do quickly at home.

Keep some candied orange zest from the syrup to decorate too.

Which Chocolate Cake is Best in Taste?

The best tasting chocolate cake is one that has been matured for at least 24 hours. Ideally, we find that leaving the cake for 48 hours, even more, makes the best in flavour.

Like macarons, the syrup and the ganache need time to work their magic and penetrate into the layers. In fact, over time, the clean-cut layers disappear, leaving just a deliciously moist layered cake.

So, please avoid temptation of eating this on the day. It really is worth the wait.

Can Chocolate Cake Be Frozen?

This chocolate cake can indeed by frozen for up to 6 weeks. Ensure you place it in a sealed box or container and away from items that have strong flavours. Freeze before decorating, as any extra toasted nuts will soften.

When ready to enjoy, defrost the cake thoroughly and leave out at room temperature to appreciate its flavours at best.

Can it Sit Out Unrefrigerated?

As long as the weather isn't too hot, this chocolate cake can stay out of the fridge. Keep stored in a cake box in a cool, dark room.

Otherwise, keep in the fridge and remove at least 30 minutes to an hour before serving. That way, you'll appreciate all the flavours.

The Parisian Taste Verdict

This chocolate cake wins over any packet cake mixes any day! If you try it, you'll discover it's just like the ones we buy in many of the top chocolatiers in Paris.

Above all, it's not too sweet to appreciate the intense chocolate flavours coming through, with the taste of toasted hazelnuts and orange. Even with a hint of the honey, as I used a Corsican miel de châtaigne (chestnut honey).

And there you have it. Voilà: Patrick Roger's layered chocolate cake from Paris. Make it a special occasion.

This recipe was first published March 22, 2013 but is now completely updated.