• 325 grams (11.45 ounces) dark chocolate
  • 150 grams (5.30 ounces or 2/3 cup) heavy cream (33/35%)
  • 50 grams (1.75 ounces or 3 tablespoons) honey
  • 200 grams (7.05 ounces or 14 tablespoons) unsalted butter

Craquelure Paste

  • 3 to 4 tablespoons corn starch
  • White food dye (enough to achieve desired color)


  • Thick Brush

    Essential for applying the craquelure paste evenly. Tip: Opt for a brush with soft bristles to avoid damaging the ganache layer underneath.

  • Hairdryer

    Used to dry the craquelure paste effectively. Tip: Always use it on cold mode to prevent melting the ganache layer.

  • Mixing Bowls

    For mixing different ingredients. Tip: Use stainless steel bowls for better temperature control.

  • Spatula

    Helpful in spreading the ganache smoothly. Tip: A silicone spatula ensures you scrape every bit of the mixture from your bowl.


Step 1

For perfect craquelure coating, follow these instructions:
Step 1: Apply the dark chocolate ganache on the assembled and well-cooled cake. This will be your craquelure base. Ensure the ganache is adequately chilled to make application easier.
Step 2: Apply the craquelure paste on a frozen or well-chilled ganache layer, using a thick brush. Apply it in a thick layer and dry it with a spray gun or a hairdryer in cold mode until a mesh of cracks appears. You can also let the craquelure dry at room temperature if preferred.
Step 3: The craquelure paste can be colored by adding a little dye to the finished mass. Opt for dry coloring to avoid excess moisture.

Step 2

For the ganache:
Step 1: Boil the cream, and dissolve the dark chocolate in it. Be sure to stir continuously to avoid burning the chocolate.
Step 2: Add the honey and butter to the mixture. Mix it well. Ensure the butter is at room temperature for easier incorporation.
Step 3: Chill the ganache in the fridge. You should apply the ganache when it is thick, like sour cream. A thicker consistency ensures it holds onto the cake structure better.
Step 4: Start applying from the very top of the cake, then move to the sides. Using a spatula can help achieve an even coating.

Step 3

For the craquelure paste:
Step 1: Mix the corn starch (3 to 4 tablespoons) with some white dye until it is quite thick (like thick sour cream).
Step 2: Apply the paste immediately, as it dries very quickly (do not store!). Prepare just enough paste to cover your cake to avoid wastage.


The beauty of this craquelure cake lies not only in its intricate design but also in its flexibility to pair with various accompaniments. **Serve it with fresh berries** πŸ«πŸ“ for a burst of color and natural sweetness. Or, **add a dollop of whipped cream** for an extra layer of indulgence. This cake also pairs splendidly with a scoop of vanilla ice cream 🍨 on a warm day. If you're hosting a tea party, slice the cake into small, elegant pieces and serve alongside a selection of fine teas β˜•οΈ. For a luxurious brunch, consider pairing it with mimosas or coffee for an elevated experience. The possibilities are as endless as your imagination can stretch!


**Gluten-Free Variation**: 🌾 Simply replace the craquelure paste's regular dye with a gluten-free white dye, ensuring no contamination. Enjoy the same cracking effect without the gluten.

**Vegan Variation**: πŸ₯• Swap the cream with a plant-based alternative like coconut cream, use vegan butter, and replace honey with maple syrup for an equally delicious ganache. For the craquelure paste, ensure the white dye is free from any animal products.


  • How do I know when the ganache is ready?

    The ganache should be thick, like sour cream. This ensures it will hold up well on the cake and create a smooth base for the craquelure paste.

  • Can I use any type of chocolate for the ganache?

    Dark chocolate is recommended for its rich flavor and smooth melting properties. However, you can experiment with milk or white chocolate if you prefer something sweeter.

  • Why is my craquelure paste not cracking properly?

    Ensure the ganache layer is well chilled and you apply a thick layer of craquelure paste. Using a hairdryer in cold mode can speed up the drying process to create the desired cracks.

  • Can I store unused craquelure paste?

    Unfortunately, the craquelure paste dries very quickly and should be applied immediately after preparation. It's best to make it fresh for each use.

  • Can I color the craquelure paste?

    Yes, you can add a little dry coloring to the paste to customize the appearance of your craquelure. Be careful not to add too much moisture.

  • Is it possible to make a larger batch of ganache and store it?

    Yes, you can prepare a larger batch and store it in the fridge for a few days. Just remember to bring it to the right consistency before applying it to the cake.

Nutrition facts

Recipe Yield:1 cake
Calories (Min - Max):4000 - 4500
Total Fat:350g
Saturated Fat:200g
Total Carbohydrate:250g
Total Sugars:200g