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The dessert, Chic bistro

Chocolate birthday cake with ganache

This chocolate birthday cake is a moist cocoa sponge coated in ganache and topped with chocolate curls, serving 6. It takes 55 minutes of active work spread over two days, the sponge and ganache are made the night before and the cake is assembled the morning of. Easy, around €2.90 per serving, the key is coating with ganache that has cooled to a spreadable, nutella-like texture.

A real chocolate birthday cake, moist, coated in ganache and covered in chocolate curls, and you make it the night before.

Chocolate birthday cake with ganache
For
6 people
Work
55 min
Total time
3 h 20
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€2.90
Calories per person
560 kcalcalculated by Kiloach, your weight coach

Cut into this cake and you hit a light cocoa sponge first, then a dense, glossy ganache that holds its shape without running. Chocolate curls on top add the bit of crunch a plain sponge is missing, and a dusting of powdered sugar finishes the look. It is honest chocolate flavor, not overly sweet, exactly what you want from a real birthday cake.

Make it for a birthday, big or small, a family dinner, or a get-together with friends that ends in a shared dessert. It works year round, just as well after a summer meal as to close out a winter dinner. With six eggs and 450g of chocolate it feeds a crowd generously, just add coffee or tea on the side, the cake carries the evening on its own.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 30 min
  2. The same day 1 step
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

The night before, bake the sponge, make the ganache, and let both cool overnight, the sponge wrapped in plastic film and the ganache at room temperature. The morning of, cut, moisten, and coat the cake. Just before guests arrive, make the chocolate curls and dust with powdered sugar, then set the candles and light them only when it is time to serve.

The ingredients

6 people

Dairy

  • Eggs 6
  • Butter 40 g
  • Heavy cream 40 cl
  • Milk 10 cl

Pantry

  • Sugaroften in the pantry 150 g
  • Flouroften in the pantry 100 g
  • Unsweetened cocoa powderoften in the pantry 40 g
  • Dark baking chocolate 450 g
  • Powdered sugaroften in the pantry 1 tbsp

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Whisk the eggs and sugar over a warm water bath until the mixture triples in volume, then off the heat fold in the sifted flour with the cocoa and the melted butter.

    Lift the batter from the bottom up with a spatula, turning the bowl, so you do not knock out the air bubbles.

  2. Pour into a lined 22 cm pan and bake at 180°C. 30 min

    Never open the oven before 20 minutes, a sponge that falls is a sponge that got interrupted.

  3. Bring the cream to a boil, pour it over 300g of chopped chocolate, wait a minute, then smooth the ganache from the center outward.

    Stir gently with a spatula without whisking, this avoids air bubbles that leave holes on the finished cake.

  4. Let the ganache thicken at room temperature overnight and let the sponge cool under plastic film.

    In the fridge the ganache sets too firm, a cool kitchen is enough.

The same dayDuring the day, whenever you get a moment.

  1. Cut the sponge in half, moisten it with warm milk, fill with a third of the ganache, close it up and coat the whole cake with a spatula.

    Run the spatula blade under hot water between each pass for a surface as smooth as a mirror.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Shave the remaining 150g of chocolate into curls with a vegetable peeler, cover the top and dust with powdered sugar.

    Take the chocolate out of the fridge ten minutes ahead, cold it breaks, at room temperature it curls nicely.

When it's time to serveThe final touches, right in front of your guests.

  1. Set the candles on the cake and light them just as you move on to dessert.

    Dip the knife blade in a glass of hot water between each slice, the ganache will not smear.

Our tips to get it right

  • Line the pan well and let the sponge cool completely before cutting it, otherwise it crumbles under the knife.
  • Use a good quality baking chocolate for the ganache, it will smooth out better and hold through the night without setting into a hard block.
  • Cut the sponge with a long serrated bread knife, using a sawing motion, to get two even layers without crushing the crumb.

The variations

  • Swap the milk for weak coffee to moisten the sponge, the contrast with the chocolate adds depth without turning bitter.
  • For a quicker version, skip the chocolate curls and simply coat the cake with smoothed ganache, it still looks plenty presentable.
  • For kids, swap the chocolate curls for chocolate sprinkles or small sugar decorations, easier to bite into and share.

What to serve it with

  • A strong coffee to finish the meal
  • Fresh raspberries for some acidity
  • A scoop of vanilla ice cream

Storage

The finished cake keeps 2 to 3 days in the fridge, well covered, take it out half an hour before serving so it softens back up. The plain sponge, without ganache, freezes well wrapped in plastic film.

Questions about this recipe

Why does the ganache need to cool before coating the cake?

Warm ganache runs and drips off the edges instead of holding its shape. Once cooled to a spreadable, nutella-like texture, it smooths easily with a spatula and gives a clean surface.

Can you use regular supermarket chocolate instead of baking chocolate?

Yes, but pick one with at least 55% cocoa so the ganache still holds together well. A sweeter chocolate gives a softer ganache with less chocolate punch.

How do you get nice chocolate curls for the decoration?

Take the chocolate out of the fridge ten minutes before shaving it with a vegetable peeler. Too cold it just breaks into shards, at room temperature it curls nicely.

Does the cake travel well if you need to transport it?

Yes, once the ganache has set it holds its shape well, carry it flat in a tall box. Just avoid transporting it in hot weather, the ganache would soften quickly.

Can a chocolate birthday cake with ganache be made ahead?

Yes, it's even recommended. The recipe needs 55 min of work in total, split up like this, the day before, 4 steps, the same day, 1 step, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a chocolate birthday cake with ganache?

Allow 3 h 20 in total, including resting and cooking time, of which 55 min is actual work. The recipe is rated "easy".

How many calories are in a chocolate birthday cake with ganache?

About 560 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a chocolate birthday cake with ganache cost?

About €2.90 per person, that's €17.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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