Decadent Chocolate Cloud Cake

Indulge in the ultimate chocolate experience with this extraordinary Whipped Ganache Chocolate Cake. This two-layered masterpiece features a wonderfully dense, brownie-like chocolate cake base, crowned with a cloud-like, ethereal chocolate ganache topping. It’s a dessert that promises to delight the senses, perfect for celebrations or simply elevating an ordinary day into something special.

The inspiration for this decadent treat stems from Dorie Greenspan’s renowned Lisbon Chocolate Cake, a recipe brought to life after her travels led her to a memorable chocolate delight at the Landeau Cafe in Portugal. Her original concept, a single-layer chocolate cake beautifully paired with a whipped cream-infused Chocolate Ganache Recipe, resembling a quick yet luxurious chocolate mousse, was an instant success. We’ve taken that brilliant foundation and elevated it into a more substantial, yet equally manageable, two-layer cake for an even grander presentation and deeper chocolate impact.

Why This Whipped Ganache Chocolate Cake Is a Must-Bake

• Unforgettable Brownie-Like Cake Base: The foundation of this cake is a rich, intensely chocolatey layer that boasts a remarkably dense and moist texture, reminiscent of a gourmet brownie. It provides the perfect sturdy and flavorful counterpoint to the light and airy topping. This isn’t just a cake; it’s a deeply satisfying chocolate experience from the first bite.
• Luxurious Mousse-Like Ganache Topping: Crowned with a whipped cream-infused chocolate ganache, this cake achieves a divine, airy, and velvety texture akin to a premium chocolate mousse found in a five-star patisserie. This topping melts in your mouth, offering a delicate yet profound chocolate flavor that balances the richness of the cake beneath. It’s light, luscious, and utterly irresistible.
• Elegantly Simple, Impressively Delicious: While this cake presents as a sophisticated, multi-layered dessert, its preparation is surprisingly straightforward. It’s an ideal choice for home bakers looking to create an impressive dessert without overly complex techniques, perfect for small parties, intimate family gatherings, or simply treating yourself and loved ones to something truly special. The manageable steps ensure a stunning result every time.
• A Celebration of Chocolate: For true chocolate lovers, this cake is a dream come true. It showcases the versatility and depth of chocolate in two distinct yet harmonious textures – the robust, chewy cake and the delicate, airy ganache. Each element is crafted to highlight the best qualities of premium chocolate, making every forkful a celebration of flavor.

Essential Ingredient Insights for Your Best Cake

Crafting the perfect Whipped Ganache Chocolate Cake begins with understanding the role of each ingredient. Here’s a detailed look to ensure your baking success:

• Kitchen Staples: Butter, Salt, Sugar – These fundamental ingredients form the backbone of both flavor and structure. Always use unsalted butter for better control over the salt content in your baking. A good quality salt, like sea salt, can enhance the chocolate flavor. Granulated sugar provides sweetness and moisture, contributing to the cake’s tender crumb.
• Eggs (Large): Unlike many baking recipes that call for room-temperature eggs to ensure easier emulsion, Dorie Greenspan’s recipe specifically instructs to use large eggs straight from the refrigerator. Incorporating cold eggs into the warm chocolate mixture helps achieve that unique brownie-like density and texture, so resist the urge to warm them!
• Heavy Cream (36% Milkfat): The secret to a truly rich and decadent ganache is heavy cream with a minimum of 36% milkfat. This higher fat content ensures a stable, incredibly smooth, and luxurious ganache that whips up into that desirable mousse-like consistency. Do not substitute with half-and-half or light cream, as the results will not be the same.
• Semisweet Chocolate: This is the star of your cake and ganache. Semisweet chocolate offers a balanced sweetness and deep chocolate flavor. For an even more intense, less sweet profile, you can substitute bittersweet chocolate in both the cake and the ganache. Quality matters significantly here; avoid chocolate chips as they contain stabilizers that prevent smooth melting and can result in a grainy texture. Premium baking bars like Ghirardelli or Callebaut are highly recommended for their superior flavor and melting properties.
• Cocoa Powder (Natural, not Dutch-process): Use natural unsweetened cocoa powder, such as Hershey’s or Ghirardelli. Natural cocoa powder is acidic and reacts with baking powder, providing the necessary lift and a rich, complex chocolate flavor. Dutch-process cocoa, being alkalized, would require a different leavening agent (baking soda) and yield a darker, milder flavor.
• Cornstarch: A secret weapon in many baking recipes, cornstarch contributes to a finer, softer, and more tender crumb in the cake. It subtly interferes with gluten development, making the cake less tough and more delicate. Just a small amount makes a noticeable difference in the final texture.
• Baking Powder: Essential for leavening, baking powder helps the cake rise and achieve its light yet dense structure. Always check the expiration date on your baking powder, as it loses potency over time. To test its freshness, simply place a spoonful in a cup of very hot water; if it bubbles vigorously, it’s still active and ready to use.

Expert Tips for a Flawless Whipped Ganache Chocolate Cake

Achieving bakery-quality results at home is easier than you think with these professional tips and insights:

• Plan Ahead for Ganache: Dorie Greenspan’s original recipe suggests making the ganache towards the end, but experienced bakers know that patience is a virtue with ganache. I highly recommend preparing your ganache earlier in the process. It requires about an hour of intermittent stirring and chilling (every 10 minutes) to reach the perfect consistency for whipping. Having it ready means less stress and more seamless assembly once your cake is baked and cooled.
• Choose Your Chocolate Wisely: The flavor of your cake will only be as good as the quality of chocolate you use. While chocolate chips might be convenient, they often contain stabilizers that prevent them from melting smoothly, resulting in a less desirable texture and flavor. Opt for high-quality baking bars—Ghirardelli is a widely available and affordable choice that delivers excellent results. If you desire a more pronounced chocolate intensity, go for bittersweet chocolate in both the cake and the ganache for an extra depth of flavor.
• The Cold Egg Secret: This recipe intentionally calls for cold eggs, which is a departure from the typical room-temperature recommendation in many baking recipes. The cold eggs, when vigorously beaten into the warm chocolate-sugar mixture, contribute significantly to the unique, dense, and slightly fudgy texture of the cake base. Trust the process and use them cold!
• Springform Pan Advantage: While Dorie originally used a standard 9-inch cake pan, a springform pan offers immense convenience for this cake. Its removable sides allow for effortless release of the delicate cake and the soft ganache topping onto a cooling rack or serving plate without any risk of damage. If you don’t have a springform, a regular cake pan will work, but be sure to create a parchment paper sling for easy removal (see instruction step 12).
• Garnish for Balance and Beauty: The deep, rich flavor of this chocolate cake is exquisite on its own, but a simple garnish can elevate the experience. A swirl or two of lightly sweetened whipped cream on each slice offers a beautiful contrast in both color and texture, providing a refreshing counterpoint to the intense chocolate. Alternatively, you can pass sweetened whipped cream at the table, allowing guests to add their preferred dollop. A dusting of cocoa powder before slicing also adds an elegant finish.
• Mastering the Chill: Both the ganache and the assembled cake benefit immensely from proper chilling. The ganache needs time to thicken to a whip-able consistency, and the finished cake requires several hours (or even overnight) in the refrigerator for the ganache to set perfectly. This chilling time is crucial for both flavor development and structural integrity, ensuring clean slices and a truly satisfying mouthfeel.
• Clean Slices Every Time: To achieve picture-perfect slices, especially with a soft ganache topping, use a sharp, warm knife. Dip your knife in hot water and wipe it clean between each slice. This technique prevents the ganache from sticking and dragging, giving you beautifully defined portions.

Frequently Asked Questions About Whipped Ganache Chocolate Cake

Explore More Decadent Chocolate Recipes:

• Flourless Chocolate Cake with Chocolate Ganache from A Baker’s House
• Ganache Topped Cheesecake Bars
• One Layer Fudge Cake
• Ganache Topped Cheesecake
• Homemade Cosmic Brownies
• More of my Best Homemade Chocolate Recipes

The Recipe:

Whipped Ganache Chocolate Cake

Prep Time
1 hour

Cook Time
20 minutes

Total Time
1 hour 20 minutes

Yield
10 servings

A rich layered chocolate cake with a brownie-like base, an exquisite whipped ganache mousse topping, and a beautiful cocoa powder garnish. This recipe is inspired by Dorie Greenspan’s famous Lisbon Chocolate Cake, updated for even more decadent enjoyment.

Ingredients

For the Whipped Ganache:

• 1 ¾ cups heavy cream, divided
• 6 ounces semi or bittersweet chocolate, finely chopped

For the Brownie-Like Cake:

• ½ cup unsalted butter
• ⅓ cup unsweetened cocoa powder (natural, not Dutch-process)
• 1 ½ tablespoons cornstarch
• ¼ teaspoon baking powder
• ¼ teaspoon sea salt or fine table salt
• 5 ounces semi or bittersweet chocolate, finely chopped
• ½ cup granulated sugar
• 3 large cold eggs

To Finish and Garnish:

• 3 tablespoons unsweetened cocoa powder, for dusting
• Sweetened whipped cream, optional, for serving

Instructions

1. Prepare the Ganache (Start Early): Pour 1 ¼ cups of heavy cream into a medium microwave-safe bowl. Reserve the remaining ½ cup of cream for later. Heat the 1 ¼ cups of cream in the microwave until very hot, just shy of boiling, stirring every 30 seconds.
2. Add the 6 ounces of finely chopped semisweet chocolate to the hot cream. Let it sit for 5 minutes without stirring, then gently stir until the mixture is completely smooth and glossy.
3. Refrigerate the ganache for 10 minutes. Remove and whisk vigorously for about 1 minute. Return to the refrigerator for another 10 minutes. Repeat this chilling and whisking process for a total of 50 to 60 minutes, or until the ganache is thick enough to hold tracks when stirred with a whisk. It should be thick but still pliable.
4. Once the ganache has reached the desired consistency, whip the remaining ½ cup of cold heavy cream to medium peaks in a separate bowl. Using a whisk, gently beat the thickened ganache until it’s soft, light, and spreadable. Then, using a spatula, carefully fold the whipped cream into the ganache until just combined. Store this luscious whipped ganache in the refrigerator until needed.
5. Bake the Chocolate Cake: Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by buttering it thoroughly, lining the bottom with a round of parchment paper, and buttering the parchment paper as well. This ensures an easy release.
6. In a medium bowl, sift together the ⅓ cup cocoa powder, cornstarch, baking powder, and salt. Whisk these dry ingredients together thoroughly to ensure they are well combined and free of lumps.
7. In a separate microwave-safe bowl, combine the ½ cup butter and 5 ounces of finely chopped semisweet chocolate. Microwave in 15-30 second intervals, stirring frequently, until the mixture is completely smooth and melted. Be careful not to overheat the chocolate.
8. Stir the ½ cup sugar into the melted butter and chocolate mixture until well incorporated.
9. One by one, vigorously stir in the 3 cold eggs, beating for approximately 1 minute after each egg is added. Continue beating after the last egg for another minute or until the mixture becomes thick, smooth, and resembles a rich pudding.
10. Fold the sifted dry ingredients into the chocolate-egg mixture until just combined. Be careful not to overmix.
11. Pour the cake batter into the prepared springform pan. Use an offset spatula to gently level the top. Gently rap the pan on the counter a couple of times to release any trapped air bubbles.
12. Bake for 18 to 20 minutes, or until a wooden skewer or cake tester inserted into the center comes out clean, or with only a tiny, moist streak of chocolate (indicating it’s just done, not overbaked).
13. Transfer the baked cake to a wire rack and let it cool in the pan for 5 minutes. Then, carefully unmold the cake from the springform pan (or lift it out using your parchment sling if using a regular cake pan), remove the parchment paper, and allow the cake to cool completely on the wire rack, right side up.
14. Assemble and Finish: If using a regular cake pan and no springform, after the cake cools, gently wash and dry your cake pan. Cut two long pieces of parchment paper or foil (approximately 3×16 inches) and crisscross them across the bottom of the clean pan, ensuring enough overhang to use as handles. This will form a “sling” to easily lift the cake once topped.
15. Retrieve the whipped ganache from the refrigerator. If it has become too thick to spread, let it warm up slightly at room temperature for 10-15 minutes, then re-whisk gently until it’s soft and spreadable again.
16. Carefully spread the prepared whipped ganache evenly over the cooled chocolate cake.
17. Refrigerate the assembled cake for at least 2 hours, or preferably up to 2 days, to allow the ganache to set properly and the flavors to fully meld.
18. About 30 minutes before serving, take the cake out of the refrigerator to allow it to soften slightly. Just before slicing, sprinkle the top generously with the remaining 3 tablespoons of unsweetened cocoa powder for a beautiful finish.
19. Run a thin, warm knife around the perimeter of the cake before removing the springform sides or lifting the cake with the parchment sling. Transfer the cake to your desired serving plate.
20. For an elegant presentation, garnish the perimeter with swirls of sweetened whipped cream if desired. Slice the cake with a warm knife, cleaning the blade between each slice for neat, clean cuts. Serve immediately, perhaps with an extra dollop of sweetened whipped cream on the side for those who prefer it.

Notes

This recipe is a thoughtful adaptation of Dorie Greenspan’s celebrated Lisbon Chocolate Cake, further refined with insights from the New York Times for an even more exquisite and satisfying dessert experience. Its unique two-layer structure elevates the original single-layer concept, providing a richer, more visually stunning cake without compromising on its delightful simplicity.

Recommended Baking Essentials

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases, which helps support this blog.

• Small Offset Spatula
• Ghirardelli Semi-sweet Chocolate Chips
• KitchenAid 9-Speed Digital Hand Mixer
• 3 Pyrex Mixing Bowls
• OXO Good Grips 11-Inch Better Balloon Whisk
• 9-inch Parchment Rounds
• 9-inch springform pan

Nutrition Information:

Yield:

10

Serving Size:

1 slice

Amount Per Serving:
Calories: 506Total Fat: 43gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 128mgSodium: 178mgCarbohydrates: 24gFiber: 6gSugar: 12gProtein: 8g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates.

Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results.

To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.

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