Stand mixer or hand blender.

Baking sheet

3″ x 2″ cake rings/entremets mold

Cake ring/entremet molds should be slightly larger than the 2.5″ cake cutter.

acetate sheets

Wire cooling rack

Plastic wrap


Large measuring cup or pitcher

Immersion blender or burr mix

white nonpareil sprinkles (optional)

Gold powder edible (optional).

Gold leaf edible (optional).


Chocolate Fudge Cake

100 grams of eggs at room temperature

220 grams of granulated Sugar

4 grams of vanilla extract

160 grams Mayonaise room temperature

180 grams of all-purpose flour

50 grams of cocoa powder

4 grams of baking soda

2 grams of baking powder

2 grams salt

180 g water

Dark Chocolate Ganache

15 grams of granulated Sugar

10 grams of glucose

Heavy whipping cream, 110 grams

50 grams of dark chocolate

40 grams of milk chocolate

The best butter for 10 grams is “Plugra,” or 10 grams of unsalted European butter.

Chocolate Glaze

100 g water

Sugar granules 340 g

Chef Master red food coloring, two drops

Heavy whipping cream, 220 grams

120 grams of glucose

Cocoa powder 130 grams

Sixteen grams of gelatin sheets. To make powdered gelatin, bloom 16g with 80g water.

Chocolate Mousse

Heavy whipping cream 200 grams

200 grams dark chocolate, 64%

60 grams of egg yolks

60 grams of granulated Sugar

60 grams of water

Whipping cream 200g


Chocolate Fudge Cake: How to Make it

Pre-heat your oven to 180oC (350oF) and prepare a sheet pan measuring 9″x13″ with parchment paper.

Combine the cocoa powder, sugar, flour, baking soda, Baking Powder, and Salt in the stand mixer bowl fitted with a whisk attachment. Stir together.

Combine the mayonnaise, vanilla, water, and eggs in a separate bowl. Whisk them together.

Add the wet ingredients to the dry ingredients while the mixer is on low speed. Increase the mixer speed to 2, and continue mixing for approximately 1 minute until the batter has been fully combined and is smooth. Scrape the bowl thoroughly to ensure that all ingredients are fully incorporated.

Spread the cake batter on a 1/4 sheet pan lined with parchment paper. PRO HINT: I use cake goop to release the cake from the pan.

Bake the cake for 15-20 minutes at 350degF/182degC, or until it is done baking and the middle of the cake has set.

After the cake has cooled down for 15 minutes and been removed from its pan, wrap it in plastic. Place the cake wrapped in plastic into the freezer for a few hours until you’re ready to assemble the entremet. Chef Christophe suggests freezing the cake for at least 2-3 hours.

Prepare the Dark Chocolate Ganache

Combine the glucose, sugar granules, and cream in a medium-sized saucepan. Bring to a rolling boil.

Pour about 1/3 of the boiling mixture into a heatproof glass or ceramic bowl and stir until it reaches a glossy and smooth consistency. Repeat this step three times until you have added all the cream. Your ganache will separate if you add all the cream at once.

Pour the melted dark chocolate over the butter in a tall container.

Use an Immersion Blender to mix the chocolate with the butter until it becomes shiny. PRO TUTORIAL: Use the mixer on a slight incline to avoid incorporating air in the ganache.

Cover the ganache in plastic wrap. Press the plastic wrap against the ganache. Doing this will stop any airborne water from adding to the ganache.

Let the ganache cool. It should be left at room temperature for 5-6 hours (or in the fridge to cut down the time). It will have a smoother texture if left at room temperature.