Chocolate Number Cake: The Recipe for a Successful Cake
Hello! Are you looking for an easy, delicious, and truly successful chocolate number cake recipe? You've come to the right place. This chocolate number cake always impresses guests. And yet, it remains accessible. Cocoa shortcrust pastry, milk chocolate whipped ganache, gourmet decoration: this recipe guides you step-by-step. Guaranteed results, even without a stand mixer.
Short on time or prefer to entrust the creation to professionals? The Love and Cakes Paris number cake collection offers artisanal number cakes starting from €39, with in-store pickup or delivery in Île-de-France.
What you need to know before you start
Make this chocolate number cake over 2 days. The dough is prepared the day before. The ganache is whipped the next day. Assembly takes 30 minutes on D-day. No stress, no improvisation.
No special mold is needed to get beautiful numbers. A template printed on A4 cardstock is enough. You place it on the dough and cut out the numbers with a knife.
Useful equipment:
- An electric mixer or a stand mixer
- A piping bag with a round 10 or star 1M nozzle
- A baking sheet and parchment paper
- An A4 number template to print on thick cardstock
Ingredients for the chocolate number cake
For 2 numbers, serving 10 to 12 people. Each number consists of 2 layers of cocoa shortcrust pastry.
Cocoa shortcrust pastry
| Ingredient | Quantity |
|---|---|
| T55 Flour | 215 g |
| Icing sugar | 95 g |
| Almond powder | 35 g |
| Unsweetened cocoa powder | 25 g |
| Cold butter | 120 g |
| Whole egg | 1 |
| Pinch of salt | 1 |
Milk chocolate whipped ganache
| Ingredient | Quantity |
|---|---|
| Milk chocolate for baking | 200 g |
| Hot heavy cream | 100 g |
| Cold heavy cream | 250 g |
Use good quality chocolate: Valrhona Jivara, Cacao Barry, or Nestlé Dessert. The chocolate ganache holds better, and the taste is much richer. Avoid plain eating chocolate.
The step-by-step recipe
Day 1 morning: cocoa shortcrust pastry
The shortcrust pastry is prepared the day before. It needs to rest in the fridge before baking.
1. Mix the dry ingredients. In a bowl, combine the flour, icing sugar, almond powder, cocoa, and a pinch of salt.
2. Rub in the butter. Add the cold butter cut into small cubes. Rub between your fingers until you get a texture similar to breadcrumbs. You can also use a stand mixer with the paddle attachment for faster results.
3. Form a ball. Make a well. Pour in the egg. Mix to form a homogeneous ball. Work the dough as little as possible to prevent it from becoming elastic.
4. Refrigerate. Wrap the dough ball tightly in plastic wrap. Refrigerate for at least 2 hours, ideally overnight.
5. Roll out and cut the numbers. Preheat the oven to 170°C (340°F) convection. Roll out the lightly floured dough to 4 mm thick. Place the A4 template on top. Cut out the numbers with a knife. Prepare 2 copies per number for the two layers.
6. Bake. Place the numbers on a baking sheet lined with parchment paper. Bake for 12 to 15 minutes. The shortbread should be firm but not too golden. Let cool completely before handling.
Day 1 evening: milk chocolate whipped ganache
The chocolate ganache is prepared on the evening of Day 1. It must rest in the fridge overnight before being whipped.
1. Melt the chocolate. Break the milk chocolate into pieces in a large bowl. You can also melt it in a double boiler for more control.
2. Heat the heavy cream. Bring the 100g of heavy cream to a simmer. Pour it in 3 additions over the chocolate. Mix vigorously after each addition until you get a smooth and shiny mixture.
3. Add the cold heavy cream. Pour the 250g of cold heavy cream into the hot mixture. Blend with an immersion blender for 30 seconds to get a smooth emulsion. Cover with plastic wrap, touching the surface.
4. Refrigerate overnight. The ganache must be very cold to whip properly. Also, place the mixer bowl in the fridge: this helps achieve a firm and light texture the next day.
D-Day: assembling the number cake
Allow 30 minutes for assembly and decoration. Work in a cool room.
1. Whip the chocolate ganache. Take the ganache out of the refrigerator. Whisk at medium speed, then high speed. The whipped ganache should be firm and hold its shape on the whisk. Stop as soon as it does: an over-whipped ganache will become grainy and cannot be salvaged.
2. Place the first layer. Place the first shortbread on your serving platter.
3. Fill with a piping bag. Fill the piping bag with whipped ganache. Pipe regular dots or rosettes over the entire number. Cover the surface well for a generous result.
4. Add the second layer. Gently place the second shortbread on top. Pipe the chocolate ganache again in the same way.
5. Decorate. Here are some ideas that pair very well with chocolate:
- Kinder Bueno cut into pieces
- Ferrero Rocher
- Small cocoa meringues
- Chocolate or praline macarons
- Whole roasted hazelnuts
- White or dark chocolate shavings
- Small caramelized hazelnuts
6. Chill. Place the cake in the refrigerator for at least 1 hour. Take it out 20 minutes before serving. The cream will be softer and more pleasant to eat.
How to cut without breaking everything
Cutting the number cake worries many people. It's often the first question asked about this recipe.
The good method: assemble the cake 12 to 24 hours in advance. The shortcrust pastry slightly absorbs the moisture from the ganache and becomes less fragile. The cutting goes very well.
Use a large knife with a smooth blade. Run the blade under hot water. Wipe it dry. Cut in a single motion, without sawing.
Frequently asked questions about the chocolate number cake
Can this cake be made 2 days in advance? Baked shortbread can be stored for 48 hours at room temperature in an airtight container. Whipped ganache can be stored for 24 hours in the refrigerator. Assemble the cake at most the day before.
How much ganache for a single number? Divide the quantities by 2. Keep the whole egg for the shortcrust pastry.
How to store the assembled number cake? In the refrigerator, under a cake dome or well-wrapped, for 24 to 48 hours. Beyond that, the dough softens, and the ganache loses its hold.
What is the right size for an A4 number? An A4-sized number serves 5 to 6 people. For 2 numbers, plan for 10 to 12 people.
Can I use a cocoa sponge cake instead of shortcrust pastry? Yes. A sponge cake base makes a softer cake. It doesn't cut as cleanly but is suitable if you prefer a melt-in-your-mouth result.
Can this chocolate cake be made gluten-free? Yes. Replace the flour with a mixture of rice flour and cornstarch. The texture will be slightly different, but the recipe works.
Can I whip the chocolate ganache with a stand mixer? Yes, a stand mixer with a whisk attachment even gives a more consistent result than an electric hand mixer. Make sure the bowl is very cold before starting.
3 gourmet variations to easily make
Kinder chocolate number cake
Incorporate 2 tablespoons of Kinder spread into the whipped chocolate ganache. Decorate with Kinder Bueno bars, Duplo, and mini Kinder chocolates. This is children's favorite version for birthdays.
3-chocolate number cake
Make 3 separate chocolate ganaches: white chocolate, milk chocolate, dark chocolate. Pipe one color per layer. The effect when cut is spectacular. Double the quantities of heavy cream to get the right amount for each ganache.
Praline chocolate and roasted hazelnut number cake
Add 50g of hazelnut praline to the whipped ganache. Then, slide a thin layer of crêpes dentelles between the two layers. Decorate with whole roasted hazelnuts. The crunch changes everything.
Summary planning table
| When | What to do | Time |
|---|---|---|
| Day 1 morning | Prepare and refrigerate the shortcrust pastry | 20 min |
| Day 1 afternoon | Bake the shortbread and let cool | 30 min |
| Day 1 evening | Prepare the chocolate ganache and refrigerate | 15 min |
| D-Day | Whip the ganache, pipe, decorate | 30 min |
| 20 min before serving | Take the cake out of the refrigerator |
No time to make it yourself?
No problem. Love and Cakes Paris creates artisanal handmade number cakes in its Parisian workshop. The collection offers 6 number cakes in different flavors: double chocolate, mango passion, lemon, raspberry vanilla, caramel vanilla, and vanilla. Each creation is available for order, starting from €39, with in-store pickup in Paris or delivery in Île-de-France.
View the Love and Cakes Paris number cake collection
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