Chocolate Ganache Layer Cake with Fresh Fruit & Cream

Make the Cake Layers

1. Preheat oven to 350°F (175°C).
2. Grease and line three 8-inch round cake pans with parchment paper.
3. In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
4. Add milk, oil, eggs, and vanilla. Beat on medium speed for 2 minutes.
5. Stir in boiling water (batter will be thin — that’s okay).
6. Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick comes out clean.
7. Cool completely before assembling.

Make the Ganache

1. Heat cream in a small saucepan until just simmering.
2. Pour over chopped chocolate and let sit for 2 minutes.
3. Add butter, then whisk until smooth and glossy.
4. Let cool until it thickens slightly but is still pourable.

Make the Whipped Cream

• Beat cold cream, powdered sugar, and vanilla until stiff peaks form. Keep chilled.

Assemble the Cake

1. Place one cake layer on a serving plate. Spread a thin layer of ganache, then a generous layer of whipped cream.
2. Add fresh fruit over the cream.
3. Repeat with the second layer.
4. Place the final cake layer on top and cover with ganache, letting some drip down the sides for a decadent look.
5. Pipe whipped cream rosettes on top and arrange fresh fruit decoratively.

Chill & Serve

• Refrigerate for at least 1 hour before slicing to set the ganache.
• Slice with a sharp knife, cleaning between cuts for neat layers.

Tips for Cake Success

• Room-temperature ingredients make for even mixing.
• You can make the cake layers 1 day ahead and store them wrapped at room temperature.
• Ganache will firm up in the fridge — bring to room temp for a softer bite.
• Swap the fruit seasonally — figs in fall, cherries in summer, citrus segments in winter.