Best-Ever Chocolate Layer Cake with Sour Cream Ganache

Best-Ever Chocolate Layer Cake with Sour Cream Ganache
Our Best-Ever Chocolate Layer Cake with Sour Cream Ganache is a decadent dessert masterpiece that promises to delight chocolate lovers with every indulgent bite.

Best-Ever Chocolate Layer Cake with Sour Cream Ganache Recipe

Serves: 12-14


8 eggs, at room temperature

3 cups caster sugar

360g sour cream, at room temperature

2 cups plain flour

1 cup Dutch cocoa powder, sifted

1 tbsp baking powder

220g unsalted butter, melted and cooled

2 tsp vanilla bean paste


600g dark (45-55%) chocolate, finely chopped

600g sour cream, at room temperature

Chocolate shards

200g bitter dark (70%) chocolate, melted



Preheat oven to 180°C (160°C fan forced). Grease and line two  20cm round cake tins (base measurement) with non-stick baking paper.

Place the eggs and caster sugar in the bowl of an electric stand mixer and whisk for 8 minutes, or until thick and pale. Add the sour cream and whisk to combine.

Place the flour, cocoa powder, baking powder and a pinch of salt in a large bowl and whisk to combine. In three batches, fold the flour mixture into the egg mixture. Add the cooled melted butter and vanilla and fold until just combined.

Divide the cake batter evenly between cake tins. Bake for 45-50 minutes or until a skewer inserted comes out clean. Set aside in the tin to cool for 10 minutes before turning out onto a wire rack to cool completely.

For the ganache, place chocolate and sour cream in a medium saucepan over low heat and stir until melted and smooth. Take off the heat and mix until smooth. Set aside at room temperature for 20 minutes, or until cooled and thickened slightly.

Cut each cake in half horizontally to create 4 layers. Place one cake on the base, spread with a quarter of the ganache. Top with a cake, repeat layering with ganache and cake. Refrigerate for 20 minutes to set.

For the chocolate shards, lay two large 40cm sheet of non-stick baking paper on a bench. Spread evenly with melted chocolate. Starting at the short end, roll the paper onto the chocolate, continuing to roll to enclose. Refrigerate for 10 minutes or until set. Carefully unroll to create shards. Top the cake with shards and serve.

Smart Tip:

Chocolate ganache can be made a few days in advance and stored in the refrigerator. To use pre-made ganache, place in a saucepan over low heat, stirring until smooth and spreadable, then cool to room temperature again.


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