Okay, so it's not necessarily the best weather to make a chocolate cake and I understand my fellow blogger friends who are suggesting fruit left and right. But sometimes, only chocolate can make up for those little blues that friends experience. So I quickly designed this little chocolate layer cake, based on Cyril Lignac's Molly cake.
Cyril Lignac's molly cake recipe
I had been wanting to test Cyril Lignac's molly cake recipe for a long time, which I had read many great things about several times. The particularity of this recipe is that it contains no butter: the fat is provided by mascarpone (usually in molly cakes, it's rather cream). In Cyril Lignac's Molly cake recipe, the mascarpone gives a slightly elastic structure, truffled when it's really cold but super light. Actually, there's a strong chocolate flavor but without the super heavy side sometimes brought by butter. So with this heat it was really perfect!
Baking the molly cake
Since I received lots of pastry accessories from my great colleagues, I really wanted to test my new adjustable 10 cm high ring. I've always had trouble baking tall cakes all at once and I had resigned myself to baking them 2 or even 3 times (one layer at a time). I still have a 15 cm Wilton mold that's supposed to be the reference for this, but I was never satisfied with the baking. It was always over-baked on the sides and under-baked in the center (naturally because it's the mold walls that bake, it takes time for the heat to spread to the center of the mold).
By not having a bottom and thinner walls thanks to the ring, I was hoping the baking would be more even. I don't know if it's due to the mold or if it was a stroke of luck with the recipe, but that was the case! No hassle unmolding the cake and the baking was much less of a headache. So I strongly recommend this adjustable ring (also nice so you don't have a 15, 20, 25, 30… mold if you're a fan of layer cakes).
The layer cake topping
Regarding the topping, I went back to my favorite chocolate ganache used in the Devil's cake recipe. But since I wanted something a bit softer, I opted for milk chocolate. And to add a little lightness, I decided to make a whipped ganache. I was a bit pressed for time (the problem with chocolate emergencies ^^) but if you can, make this chocolate layer cake the day before. The cake will take on its truffled consistency and the blend of flavors with the well-chilled ganache will be even more pleasant. The texture of Cyril Lignac's molly cake will be even better highlighted!
Assembly of the chocolate layer cake
For the preparation, nothing too complicated. You make a classic layer cake and once it's baked, you cut it into 3 slices. For the milk chocolate ganache, it's quite easy too. You can find the detailed assembly of a layer cake in my Chocolate Pumpkin Layer cake recipe.
Making the chocolate ganache
You make a classic ganache by pouring hot cream over the chocolate/melted butter mixture (you can find this detailed recipe in my ebook: 11 CAP techniques to succeed in all your pastries) and let it cool well. Once the ganache is really cold, you give it a beat and the magic happens: the cream contained in the ganache whips up and you get a light structure.
Then you incorporate a layer of ganache between each slice (be careful that the molly cake is really cold to prevent the ganache from melting on contact) and you cover the entire cake with the rest of the ganache.
I think you'll be really blown away by this cake especially Cyril Lignac's Molly cake recipe. I think I'll reuse it very soon. In any case, don't hesitate to leave a comment if you try it!
FAQ
Q: What is the difference between a molly cake and a classic cake?
A: Molly cake stands out from a classic cake by its particularly moist and light texture. Unlike traditional recipes that use butter, Cyril Lignac's molly cake recipe uses mascarpone, which gives it a "truffled" and elastic texture, but without the heaviness sometimes associated with butter cakes. This unique texture makes it an ideal base for layer cakes because it slices easily without crumbling.
Q: Can you replace mascarpone in molly cake?
A: Although mascarpone is the signature ingredient of Cyril Lignac's molly cake, you can replace it with thick crème fraîche (minimum 30% fat content) if needed. However, the texture and taste will be slightly different — mascarpone brings a richness and structure that cream alone cannot fully reproduce. I advise against returning to a recipe with butter, as this would completely transform the nature of the molly cake.
Q: Why does my molly cake collapse after baking?
A: Molly cake collapse after baking can have several causes: opening the oven too early during baking, oven temperature too low, or underbaking the cake. To avoid it, make sure to preheat your oven sufficiently, don't open it during the first 30 minutes of baking, and check for doneness with a toothpick that should come out dry (a few moist crumbs are acceptable). Also use the correct mold size — a mold that's too wide can also cause collapse.
Q: Does Cyril Lignac's molly cake freeze well?
A: Yes, molly cake freezes very well! For best results, first wrap it in plastic wrap then in aluminum foil before placing it in the freezer (up to 3 months). For thawing, leave it overnight in the refrigerator then 1-2 hours at room temperature. If your cake is already assembled with ganache, know that the texture of it could slightly change after thawing, but the taste will still be excellent.
Q: How do you know if my molly cake is perfectly baked?
A: A perfectly baked molly cake should be slightly bouncy to the touch on top. Insert a toothpick in the center: it should come out with a few moist crumbs but no liquid batter. The top color should be uniformly golden. Baking time can vary depending on your oven, so start checking about 5 minutes before the indicated time. Be careful not to overbake, as this would make the cake dry and lose the signature texture of the molly cake.
Q: Can I prepare this molly cake in advance for an event?
A: Absolutely! It's even recommended. You can prepare the molly cake 1-2 days before your event. The texture improves after resting in the refrigerator, becoming more "truffled" and the flavors develop more. Prepare the cake, assemble it with the ganache and store it in the refrigerator. Remove it about 1 hour before serving so it's at room temperature, which will reveal all its flavors.
Q: How do you get a perfect whipped ganache for this layer cake?
A: For a perfect whipped ganache, make sure the ganache is well chilled in the refrigerator for at least 4 hours (ideally overnight). Use an electric mixer at medium speed — not too fast to avoid turning your ganache into butter. Stop beating as soon as the texture is mousy and forms soft peaks. If your ganache becomes too firm, let it sit at room temperature for a few minutes; if it's too soft, put it back in the cold briefly before continuing to whip.
Q: Can you make this molly cake gluten-free?
A: Yes, you can adapt Cyril Lignac's molly cake recipe to a gluten-free version by replacing wheat flour with rice flour or a gluten-free flour blend (same quantity). Add 1/4 teaspoon of xanthan gum to help with structure. The texture will be slightly different but still delicious. Also check that your chocolate and other ingredients are certified gluten-free if you're cooking for someone with celiac disease.
Chocolate layer cake – Cyril Lignac's Molly cake
