A chocolate cake is usually a vanilla cake with cocoa in it. This is not: the batter is built on melted couverture, which is why it is dense at room temperature and why we say to take it out of the fridge an hour before.
Four layers of sponge, three of ganache, and a mirror glaze poured at 32°C — two degrees either side and it either runs off or sets before it levels.
It is the least sweet thing we make. People who say they do not like chocolate cake usually mean they do not like this much sugar, and this has about half.
Tomás F. (verified owner) –
I do not like chocolate cake and I have now bought this four times. They are right about the sugar.