Trianon Cake (Royal Chocolate Cake) – Thermomix Version
Trianon Cake, also known as Royal Chocolate Cake, is a show-stopping dessert with three irresistible layers: a crispy praline base, a smooth chocolate mousse, and a velvety chocolate ganache topping. Rich, indulgent, and elegant, this French-inspired cake is perfect for birthdays, holidays, or any special occasion.
Using a Thermomix simplifies the process, allowing you to achieve bakery-quality results without complicated techniques.
Why You’ll Love Trianon Cake
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Three-texture masterpiece: crunchy, creamy, and silky
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Thermomix makes it simple: no double boilers or separate mixers needed
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Elegant dessert for celebrations
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Can be prepared in advance
Trianon Cake is both luxurious and approachable—a dessert guaranteed to impress.
Ingredients (Serves 8–10)
Praline Base
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200 g hazelnuts
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150 g sugar
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100 g dark chocolate (50–60% cocoa)
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50 g butter
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50 g crushed butter biscuits (like petit-beurre)
Chocolate Mousse Layer
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300 g dark chocolate (50–60% cocoa)
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400 ml heavy cream
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3 egg whites
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50 g sugar
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1 pinch salt
Ganache Topping
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200 g dark chocolate
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200 ml heavy cream
Optional: cocoa powder or chocolate shavings for decoration
How to Make Trianon Cake in the Thermomix
Step 1: Make the Praline Base
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Preheat oven to 180°C (350°F).
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Toast hazelnuts for 8–10 minutes until fragrant, then let cool.
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Place hazelnuts in Thermomix bowl, 10 sec / speed 8 to chop finely.
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Add sugar and 10 sec / speed 6 to combine.
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Melt chocolate and butter in Thermomix: 50°C / 3 min / speed 2.
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Mix melted chocolate with chopped hazelnuts and crushed biscuits.
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Press mixture into the base of a 20 cm springform pan. Chill in refrigerator for 15–20 minutes to set.
Step 2: Prepare the Chocolate Mousse
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Place chocolate in Thermomix and chop 10 sec / speed 8.
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Melt chocolate gently: 50°C / 3 min / speed 2. Set aside.
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Clean Thermomix bowl. Whip cream 30 sec / speed 3.5 until soft peaks form. Transfer to a separate bowl.
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Whip egg whites with sugar and salt: 37°C / 4 min / speed 3.5 until stiff peaks.
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Fold whipped cream into melted chocolate gently, then fold in egg whites carefully to maintain airiness.
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Spread mousse evenly over the praline base. Chill for at least 2 hours, preferably overnight.
Step 3: Make the Ganache Topping
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Heat cream in Thermomix: 70°C / 3 min / speed 2.
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Add chocolate and mix 30 sec / speed 3 until smooth and glossy.
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Pour ganache over the set mousse layer and spread evenly.
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Chill in refrigerator for at least 1 hour to set the ganache.
Step 4: Serve and Decorate
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Remove cake from springform pan.
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Dust with cocoa powder or garnish with chocolate shavings.
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Slice with a sharp knife for clean layers.
Tips for the Perfect Trianon Cake
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Use high-quality chocolate for the best flavor
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Fold gently to maintain mousse lightness
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Chill each layer thoroughly before adding the next
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Prepare in advance: the cake tastes even better after sitting overnight
Variations
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Nutty Delight: Replace hazelnuts with almonds or pistachios for the base
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Milk Chocolate Twist: Use milk chocolate in the mousse for a sweeter version
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Mini Trianon Cakes: Prepare in small molds for individual servings
Storage & Shelf Life
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Refrigerator: Up to 3–4 days in an airtight container
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Freezer: Can be frozen (without ganache) for up to 1 month; defrost in fridge before adding ganache
Serving Suggestions
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Pair with fresh berries or raspberry coulis
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Serve with whipped cream or crème anglaise
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Add a cup of espresso or black coffee to balance richness
Final Thoughts
Trianon Cake is the ultimate combination of textures and chocolate flavors. Using the Thermomix makes this French classic surprisingly approachable, allowing you to create a dessert that looks and tastes like it came from a patisserie. Whether for special occasions or simply to satisfy a chocolate craving, this cake is a true showstopper.