Chocolate Brandy Cake

With chocolate almond sponge, chocolate brandy whipped cream, and dark chocolate ganache

This indulgent layered cake features soft chocolate almond sponge brushed with a light brandy syrup, filled with smooth chocolate brandy whipped cream, and finished with a glossy dark chocolate ganache. It’s rich and intensely chocolatey, yet not overly sweet— with a creamy mouthfeel and just the right amount of chew from the ganache. The subtle warmth of brandy enhances the complexity of the chocolate without overpowering it, but you can easily make it alcohol-free by simply leaving the brandy out.

Each bite is creamy, lush, and deeply satisfying— perfect for when you’re after something undeniably decadent. If you’re skipping the feathered glaze decoration, a light dusting of cocoa powder makes for a clean, classic finish.

Hope you enjoy!

Recipe’s for a 14.5cm square ring mold.

Dark chocolate brandy whipped cream:

100g dark chocolate (I used Valrhona Caraibe 66%), melted

120g whipping cream, 35% fat (1)