This luscious chocolate dessert is covered with ganache and topped with fluffy meringue.



For the Cake Layers
For the Ganache Filling
For the Ganache Glaze
For the Topping


Instructions Checklist
  • Make the cake layers: Preheat oven to 325 degrees. Butter two 9-inch round cake pans. Line bottoms with parchment paper; butter parchment. Dust with flour, and tap out excess; set aside. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Let cool completely. Whisk flour, baking powder, and salt in a medium bowl; set aside.

  • Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 3 to 5 minutes. Reduce speed to low. Mix in buttermilk and vanilla. Add flour mixture in 3 batches, alternating with the eggs, 2 at a time. Add melted chocolate; mix until smooth.

  • Divide batter between prepared pans. Bake until a cake tester comes out clean, about 30 minutes. Let cool on wire racks 15 minutes. Turn out cakes, and remove parchment. Let cool completely on racks.

  • Meanwhile, make the ganache filling: Bring cream to a boil in a medium saucepan over medium-high heat. Pour over chocolate in a heatproof mixer bowl; stir until smooth. Let cool completely. Attach bowl to mixer fitted with the whisk attachment. Beat on medium-high speed until mixture reaches a medium stiff consistency, 2 to 5 minutes, checking frequently. If it does not reach this consistency, chill in freezer up to 5 minutes, then continue beating.

  • Assemble cake: Trim rounded tops of cakes flat. Stir together 1 1/2 cups filling and the almonds; spread over one cake layer. Top with second layer, and spread remaining filling over top and sides. Smooth with an offset spatula. Refrigerate until filling is very firm, 1 to 2 hours.

  • Meanwhile, make the ganache glaze: Bring cream to a boil over medium-high heat. Pour over chocolate in a bowl; stir until smooth. Let cool completely.

  • Transfer assembled cake to a wire rack set over a rimmed baking sheet. Pour glaze over cake all at once, using a spatula to push it over edges and down sides. (This must be done in one pour or the coating will have drips.) Refrigerate until set, 45 minutes to 1 1/2 hours.

  • Make the topping: Put egg whites and sugar into a heatproof mixer bowl set over a pan of simmering water. Whisk until sugar has dissolved and mixture reaches 160 degrees, 4 to 5 minutes. Attach bowl to mixer fitted with whisk attachment. Beat on high speed until stiff peaks form, 7 to 10 minutes. Mound meringue on top of cake; swirl decoratively. Serve.

Cook's Notes

For the best results, use a chocolate with a high butterfat content, such as Callebaut. Cakes can be refrigerated, wrapped tightly in plastic, up to 2 days.

Reviews (6)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
I made this and it got rave reviews. I made the cake one day and wrapped it in fridge. Ganache the next. I followed the recipe exactly. The only change I would make is the 1 lb of choc/3c cream for the glaze. I had 2 cups immediately drip off and that chocolate was expensive. I would try 1/2 lb choc and 11/2 c cream.
Rating: Unrated
The address below no longer has the directions on how to make the candles. Anyone know how to find them?
Rating: Unrated
Rating: Unrated
Found the candles! There listed under whimsical wax creations.
Rating: Unrated
Exactly what I was wondering. Lol. I think thats what draws your attention to this cake.
Rating: Unrated
Where do you find the candles?