An elegant and refined multi-layered chocolate cake combining French almond sponge with rich chocolate-hazelnut praline ganache. The layers alternate between tender cake discs and silky ganache, topped with a glossy honey-chocolate glaze featuring a smooth mirror finish that showcases the modern naked cake aesthetic.
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1
Combine almond meal and powdered sugar, then beat on high speed for 6 to 8 minutes until the mixture reaches a fine powder consistency.
2
Add eggs to the almond-sugar mixture and continue beating at high speed.
3
Melt the butter separately, and sift together flour, cocoa powder, and baking soda in another bowl.
4
Mix one-third of the melted butter into the egg mixture, then gently fold in the sifted dry ingredients and remaining butter.
5
Pour the batter into a prepared pan and bake at 350°F (180°C) for approximately 50 minutes. Let cool and unmold; ideally prepare the sponge a day ahead for easier slicing.
6
Prepare a moisturizing punch by combining simple syrup, vanilla, and optional alcohol to your preference.
7
Make chocolate-hazelnut ganache by melting bittersweet and milk chocolate together, gradually stirring in hot heavy cream until smooth, then incorporating hazelnut praline spread. Use an immersion blender to achieve a silky texture.
8
Slice the almond sponge into 6 discs and keep them in order.
9
Line a cake ring with parchment paper, place the first sponge disc inside, and gently moisten with the punch.
10
Pipe out the first layer of chocolate ganache, ensuring an even thickness.
11
Place an almond cake disc between each ganache layer, using a flat tool like a crème brûlée dish to smooth it out, then add the next ganache layer. Repeat this layering process until all 6 cake discs and ganache layers are stacked.
12
Freeze the assembled cake for at least 4 hours.
13
Make the glaze ganache by melting dark chocolate with a dash of oil, adding cocoa powder, then incorporating the hot heavy cream and honey mixture. Stir well, pass through a sieve, and let it cool to room temperature.
14
Seal the bottom of the cake with a mixture of dark chocolate and 10% oil to prevent it from sticking to the plate.
15
Flip the cake and glaze it starting from the edges toward the center, using a large offset spatula to remove any excess glaze.
16
Let the cake sit briefly, then transfer to a clean, flat platter and allow it to thaw completely before slicing. Serve at room temperature for the best results.
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