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.
Parisian Layered Chocolate Cake
Equipment
- rectangular cake/loaf tin preferably non-stick: 26 x 10cm x 7cm deep (10 x4 x 2¾ inches)
Ingredients
Chocolate Cake:
- 140 g (from 4 eggs) egg whites
- 1 egg separated
- 210 g (7oz/ 1 cup) caster sugar
- 100 g (3.5oz/ 0.8 cups) flour all-purpose
- 50 g (2oz/ 3 tbsp unsweetened cocoa powder
- 80 g (3oz/ ¾ cup) hazelnuts finely chopped (preferably toasted)
- 100 g (3.5oz/ 1 stick butter
Chocolate Cake Syrup
- 100 g (3½ fl oz/ ½ cup) water
- 100 g (3½oz/ ½ cup) granulated sugar
- 100 g (3½oz/ ½ cup) dark rum
- ½ teaspoon vanilla powder or extract or 1 vanilla pod
- 1 orange, zest only unwaxed
Ganache Filling and Topping
- 200 g (7oz/¾ cup) heavy or whipping cream 30% fat
- 30 g (2 tbsp) honey
- 30 g (2 tbsp) unsalted butter melted, then slightly cooled
- 200 g (7oz/ ¾ cup) dark chocolate minimum 60% cacao
Instructions
Chocolate Cake
- Using a mixer, whisk the egg whites until foaming then gradually add the caster sugar until you have firm peaks. Add the egg yolk and continue to mix a couple of seconds.
- Preheat the oven at 180°C/160°C fan/360°F/Gas 4.
- Gently melt the butter in a saucepan then leave aside to cool slightly.Take off the mixer and, by hand, fold in the flour with a large spatula and add the sifted cocoa powder. Gently incorporate the melted butter into the batter with the hazelnuts.
- Pour into a rectangular tin (non-stick or greased) and bake for 40-45 minutes, depending on the height of your mould. Check by testing a sharp knife in the middle. It's ready when comes out clean.
- Take out the tin after 10 minutes and leave to cool on a wire rack. When cool, cut the biscuit into 3 slices horizontally. Cut off the top of the cake and keep aside for the busy cook!
Syrup
- In a saucepan, boil the water, sugar and rum together with the vanilla and orange zest. If using vanilla pods, scrape out the seeds and add to the syrup. Boil until the syrup reduces by a third and concentrates in flavour.
- Using a brush, cover each layer with syrup.
Ganache
- Cover and spread the cake layers evenly with a thin coating of the ganache. Place each layer one on top of the other then finish the ganache to cover the rest of the cake. Leave to rest for 30 mins then when more set, make patterns using the spatula.
Notes
This recipe was first published March 22, 2013 but is now completely updated.
Cupcake Crusher
Warning: do not read Jill's blog when hungry!
Lora
That cake looks divine. Love the paw prints.
Jamie
Forget the sculptures, Jill, and just take me to the desserts! And I missed Top Chef??? I have to find this episode online. This cake looks amazing and thanks for sharing the recipe. Gorgeous! And wow delicious! And thanks for showing us where his hidden shop is! Bookmarked for my next trip to Paris. But, oh, actually, YOU would take me there, right?
Jill
Jamie, I've linked to the episode directly to the step-by-step recipe in French on their site at the top of the recipe.
And yes, of course. Let's make a deal that next time you're in Paris, we bookmark the places together!
Thomasina
What a great idea to make a chocolate cake in the school holidays. Looks as if we might have a White Easter here. Never been known to look for eggs in the garden in the snow! Thanks so much Jill for the incentive to be indoors and we'll have fun decorating it as well.
Jill
Glad it's an incentive, Thomasina. Oooh, makes me think of a mean Easter bunny - in the snow using white chocolate 🙂
Ann
Wow, this cake is beautiful! (And is it crazy that it seems rather "light" to me with all those egg whites?) I'm not sure I have the skills to recreate this, but I loved reading about it!
Jill
It is a wonderful cake, Ann. The egg whites is what I love about the 'sponge' but the syrup and the ganache make it dense, moist and well, er... wicked! YOU have more skills than myself to recreate this. It's a piece of cake.
Liz
Magnificent cake, Jill! And you are such a fun mom! My kids would have loved to tag along with you and yours to see the chocolate works of art...especially is they could have a slice of your chocolate delicacy afterward 🙂
Jill
Awe, thanks Liz. I'd love to show them (your kids are adorable!)
Vicki Bensinger
Sounds yummy! I especially love the pitter patter of puppy feet running across the cake. Adorable!
Jill
It is cute, eh? But truth be told, it's the only stencil I have that doesn't say "Joyeux Anniversaire", Vicki.
Jean-Pierre
This is my kind of chocolate cake, Jill. I must give this a try since you make it look like even I could do it! You have a way of inspiring me into the kitchen. 🙂
Jill
Good, Jean-Pierre. So glad I've convinced you. My aim is to be able to drop by and taste the chocolate cake over and over...!
Parisbreakfast
I bet those adorable footprints are your fun touch. I wish P.Roger was more fun, lighter touch. His sculptures are beyond me
You make everything look so easy.
Jill
To be honest, I adore his statues. He's a clever (chocolat) cookie. And BTW, it IS easy, Carol. If I can do it...
Mirelys
OMG!!! I have been tortured again and again by this post!! I gave up chocolate for lent and boy once is over I will make this cake and EAT IT ALL!!!!!!! lol! 🙂
Thank you Jill for the recipe!
Jill
Oops - sorry, Mirelys. Keep up the will-power. Easter weekend is just next weekend! Hang in there xo
Mardi (eat. live. travel. write)
Love Patrick Roger's work - and those sculptures!! (good hint about the rue Royale store here too - I'll remember that this summer!). And um, that cake? WOW - looks great for Easter!
Jill
Too right, Mardi. This cake is dense, full of chocolate flavours, not sweet and packs a punch. Just right for next weekend!