There’s something deeply satisfying about the complex layers of textures that a Marjolaine offers. With its marriage of crispy hazelnut meringue, creamy buttercream, and silky ganache, every bite is an experience bursting with flavor. This exquisite dessert is often overlooked in favor of traditional cakes or pastries, yet it holds its own as a showstopper that deserves a place on every dessert table.

Pin this for later!

This Marjolaine recipe is not just an indulgent treat; it’s a celebration waiting to happen. With a prep time of just 75 minutes and a cooking time that stretches to 160 minutes, your dedication to this masterpiece pays off. It’s an incredible dessert for special occasions or just because you want to brighten up your evening. Why not gather your ingredients and rediscover the joy of baking something extraordinary?

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Marjolaine
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Marjolaine

Why You’ll Love This Recipe

Simple & Quick: Despite the impressive layers, it’s a surprisingly manageable recipe (about 2 hours total).
Irresistible Flavor: The combination of rich chocolate and nutty hazelnuts creates a delightful contrast, both creamy and crunchy.
Eye-Catching Appeal: The layers and glossy ganache ensure it looks as beautiful as it tastes.
Flexible Serving: Perfect for celebrations, dinner parties, or a sweet afternoon treat with coffee.
Diet-Friendly Options: Substitute gluten-free flour if needed to make this dessert accessible for everyone.

Ingredients You’ll Need

2 cups chopped bittersweet chocolate: This will be melted for your ganache; using high-quality chocolate elevates the flavor.
1 ½ cups heavy cream: Needed for the ganache, it creates a velvety texture. Opt for full-fat for the richest results.
1 cup raw hazelnuts: Essential for the meringue base; toasting them enhances their nuttiness. If unavailable, almonds can be a reasonable substitute.
3 tablespoons plus ⅓ cup granulated sugar: You’ll use this in both the meringue and the buttercream; be precise for the best texture.
3 tablespoons all-purpose flour: This adds structure to the meringue. For a gluten-free option, almond flour works great.
6 large egg whites: At room temperature for the ideal meringue; they whip up better when warm.
5 large egg yolks: Also at room temperature, these give depth to your buttercream.
½ cup honey: It adds sweetness and aids in creating a smooth buttercream.
1 cup plus 2 tablespoons softened butter: This is crucial for the creamy buttercream layer; ensure it’s soft enough to blend easily.

How to Make Marjolaine

Melt the Chocolate: Place the 2 cups of chopped bittersweet chocolate in a medium heatproof bowl.
Heat the Cream: In a saucepan, heat the 1 ½ cups of heavy cream until steaming but not boiling. Pour it over the chocolate and let it sit for 10 minutes.
Create Ganache: Once the chocolate melts, stir until smooth. Set aside to thicken at room temperature.
Prepare Your Pan: Preheat the oven to 350°F. Butter a 10×15-inch jelly roll pan, line with parchment, and butter and flour the parchment for easy removal.
Toast Hazelnuts: Spread 1 cup of hazelnuts on a baking pan and toast for about 10-15 minutes. Once golden, rub them with a towel to remove loose skin.
Lower the Oven Temperature: Reduce your oven to 300°F for the cake baking.
Process the Hazelnuts: In a food processor, combine the toasted hazelnuts with 3 tablespoons of granulated sugar until finely ground. Mix with the 3 tablespoons of flour and set aside.
Whip the Egg Whites: In a stand mixer, whip the 6 large egg whites until soft peaks form.
Add Sugar to Egg Whites: Gradually add the remaining ⅓ cup of granulated sugar, whisking until stiff peaks form.
Combine Mixtures: Gently fold the hazelnut mixture into the whipped egg whites.
Transfer to Pan: Spread the mixture evenly in your prepared pan using a palette knife.
Bake: Bake for 20 to 25 minutes until lightly golden and set in the middle.
Cool and Cut: Invert the cake onto a wire rack, peel off the parchment, and cut it into four 3 ½ x 10-inch strips.
Prepare the Egg Yolks: In a mixer, whisk the 5 large egg yolks at high speed while heating honey and ⅓ cup of sugar until boiling.
Combine Honey Mixture with Yolks: Slowly drizzle the hot honey mixture into the egg yolks without whisking for about 10 minutes until cooled.
Add Butter: Gradually incorporate the softened butter into the yolk mixture until smooth.
Layer the Cake: On a cooling rack, spread half of the buttercream over the first layer of cake.
Add Ganache: Place a second layer on top and spread ⅔ cup of the ganache over it.
Repeat Layers: Layer with a third strip of cake, then the remaining buttercream, and finally the last cake strip.
Cover with Ganache: Warm the remaining ganache until pourable and cover the entire cake, smoothing with a palette knife.
Chill and Serve: Garnish with chopped toasted hazelnuts, refrigerate for at least 1 hour, and serve.

Storing & Reheating

Store any leftover Marjolaine in an airtight container in the refrigerator for up to two days. If you’re looking to keep it longer, you can freeze the assembled cake for up to three months. Just ensure it’s well-wrapped to avoid freezer burn. When you’re ready to enjoy, let it thaw in the fridge for a few hours. The texture will remain delightful, though the ganache may lose some of its gloss.

Chef’s Helpful Tips

Be cautious while heating the cream and honey; overheating can impact texture.
Ensure your egg whites are grease-free for maximum volume when whisking.
Use room temperature eggs for the best emulsification of your buttercream.
If your ganache thickens too much, gently reheat until pourable.
Consider making the cake layers a day ahead for convenient assembly.

Making a Marjolaine not only showcases your baking skills but also brings delight to anyone who gets to savor its unique flavors and textures. Whether it’s a festive gathering or a quiet moment at home, this dessert elevates any occasion. As you explore the layers of chocolate, hazelnuts, and buttercream, allow your creativity to take flight. Enjoy the entire baking experience, and most importantly, share it with loved ones!

Recipe FAQs

Can I make this dessert gluten-free?

Absolutely! Substitute the all-purpose flour with gluten-free flour or almond flour. This will maintain the integrity of the cake while catering to those with gluten sensitivities.

How can I make the buttercream less sweet?

If you find the buttercream is too sweet for your taste, consider adding a pinch of salt to balance the flavors. Alternatively, you could reduce the granulated sugar slightly when making the buttercream.

What should I do if my ganache is too thick?

If your ganache cools too much or seems overly thick, simply warm it gently in a small saucepan over low heat or microwave it in short intervals until it achieves a pourable consistency.

Can I prepare Marjolaine in advance?

Yes, you can bake the cake layers a day in advance and wrap them tightly in plastic wrap. Assemble the cake the day you plan to serve it, which allows each layer to meld beautifully for the most delicious result.

More Cakes Recipes

👉 If you make my Marjolaine recipe, please leave a comment and a star rating — it really helps others discover the recipe.
Follow me on Pinterest for more easy recipes.