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Le Chaudron recipe
Layer cake vanille-chocolat
Vanilla-chocolate layer cake
⏱ 60 minServes 10Medium450 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients10 servings
1genoise sponge (250 g / 9 oz)
300 g (11 oz)dark chocolate
400 ml (1⅔ cups)heavy cream (35% fat)
200 g (7 oz)soft butter
100 g (3½ oz)powdered sugar
1 tspvanilla extract
50 ml (3½ tbsp)syrup
- 1 genoise sponge (250 g / 9 oz)
- 300 g (11 oz) dark chocolate
- 400 ml (1⅔ cups) heavy cream (35% fat)
- 200 g (7 oz) soft butter
- 100 g (3½ oz) powdered sugar
- 1 tsp vanilla extract
- 50 ml (3½ tbsp) syrup
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 10. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Melt the chocolate with the hot cream in the saucepan, then let this ganache cool until thick.Making it from scratch? See the genoise — ≈ 20 min
- Beat the soft butter with the powdered sugar and vanilla in a mixer for 5 minutes until pale and fluffy.
- Cut the sponge into three even layers with a serrated knife and brush with syrup.
- Whisk the cooled ganache briefly until fluffy and keep at room temperature.
- Stack the layers, alternating vanilla buttercream and chocolate ganache between them, keeping it straight.
- Cover the cake with buttercream using an offset spatula, smooth the sides, then swirl ganache on top.
- Chill at least 2 hours to set, then take out 20 minutes before serving.
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