24 Layer Chocolate Cake

Introduction

When I first attempted to make the 24 Layer Chocolate Cake, I knew it would be an ambitious project. With 12 layers of moist chocolate cake and 12 layers of rich chocolate filling, this cake promises to be the pinnacle of chocolate indulgence. I decided to bake it for my best friend’s birthday, and the excitement in the room was palpable as I unveiled the cake. The sheer height and glossy ganache drew gasps, and when it was time to slice into it, the layers revealed themselves like a delicious surprise. The combination of textures and flavors was a hit! My family and friends were completely in awe, with everyone fighting for the last slice. If you’re a chocolate lover, this cake is an experience you won’t want to miss.

Ingredients

For the Chocolate Cake:

• 1 ¾ cups unsalted butter, softened
• 4 ½ cups sugar
• 6 large eggs
• 1 ½ cups cocoa powder
• 4 cups flour
• 1 ½ tsp salt
• 3 tsp baking soda
• ½ tsp baking powder
• 1 cup + 2.5 tbsp cold coffee
• 1 cup + 2.5 tbsp milk
• 4 tsp vanilla extract

For the Chocolate Filling:

• 2 cups milk
• 2 cups + 2.5 tbsp heavy cream
• 4 tsp vanilla extract
• 2 eggs
• 2 egg yolks
• ¾ cup sugar
• 6 tbsp flour
• ½ cup cornstarch
• 8 oz semisweet chocolate, chopped

For the Chocolate Ganache:

• 5 oz semisweet chocolate, chopped
• ½ cup heavy cream

Instructions

1. Make the Chocolate Cake:

1. Preheat your oven to 325°F (160°C). Spray two 9 x 3-inch round cake pans, line the bottoms with parchment paper, spray the paper, and set aside.
2. Sift together the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. Combine cold coffee, milk, and vanilla extract in a separate bowl and set aside.
4. In a mixing bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating after each addition until combined.
5. On low speed, alternately mix in the dry and wet ingredients, starting and ending with the dry ingredients.
6. Divide the batter between the two cake pans, smoothing the tops, and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Once done, cool the cakes completely in the fridge.

2. Make the Chocolate Filling:

1. Mix together the flour and sugar in a bowl and set aside.
2. In a small bowl, whisk 1 cup of cold milk with cornstarch and set aside.
3. In another bowl, whisk the eggs and egg yolks together and set aside.
4. Bring the heavy cream and the remaining 1 cup of milk to a boil in a saucepan.
5. Temper the eggs by slowly whisking half of the hot milk mixture into the eggs, then pour the egg mixture back into the remaining milk mixture.
6. Stir in the vanilla extract, sugar, and flour mixture, then add the cornstarch slurry. Cook, stirring constantly, until thickened.
7. Remove from heat, add the chopped chocolate, and let sit for a few minutes before stirring until smooth. Beat the custard with a hand mixer for a couple of minutes and chill in an ice bath.

3. Assemble the Cake:

1. Trim the tops of the cooled cakes to create a flat surface. Save the tops for cake crumbs to decorate later.
2. Cut each cake into 6 even layers, making 12 layers total.
3. Place the thickest layer on a serving plate and place the ring of a 9-inch springform pan around it.
4. Spread a thin layer of chocolate filling over the first cake layer, then add the next layer of cake. Continue layering cake and filling until all layers are stacked.
5. If you have two springform rings, assemble two cakes of 12 layers each, then chill them in the freezer for 1 hour. After chilling, stack them on top of each other to create the 24-layer cake.
6. Chill the assembled cake until the filling is firm, then remove the springform rings.

4. Make the Chocolate Ganache:

1. Heat the heavy cream until just boiling, then pour it over the chopped semisweet chocolate.
2. Let the mixture sit for a few minutes, then stir until smooth and silky.
3. Spread the ganache over the top of the cake and decorate the sides with the reserved cake crumbs.

Nutrition Facts

• Servings: 24 servings
• Calories per serving: Approximately 450 kcal (this may vary based on specific ingredient brands)

Preparation Time

• Prep Time: 1 hour
• Cook Time: 1 hour
• Total Time: 2 hours, plus chilling time

How to Serve

• Presentation: Place the cake on a decorative cake stand for an impressive display.
• Slice Carefully: Use a sharp knife to ensure clean cuts between the layers.
• Garnish: Top each slice with chocolate shavings or fresh berries for an added touch.
• Pairing: Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
• Beverage Suggestion: Complement with a rich coffee or a glass of cold milk.

Additional Tips

1. Chill the Cake: Ensure that the assembled cake is well chilled before serving; this helps the layers hold together better.
2. Use Room Temperature Ingredients: For better mixing, make sure your butter, eggs, and dairy are at room temperature.
3. Don’t Rush the Ganache: Let the ganache sit for a few minutes before stirring for a smoother texture.
4. Flavor Variations: Consider adding a splash of espresso or coffee liqueur to the ganache for a deeper flavor.
5. Storing Leftovers: Keep any leftover cake in an airtight container in the refrigerator for up to a week.

Recipe Variations

• Different Flavors: Swap out the chocolate filling for a vanilla or raspberry filling for a different flavor profile.
• Gluten-Free Option: Use gluten-free flour in place of all-purpose flour for a gluten-free version.
• Nutty Layers: Incorporate chopped nuts between the layers for added crunch and flavor.
• Layered Cheesecake: Combine layers of cheesecake filling with the chocolate filling for a delightful twist.
• Seasonal Add-ins: Use seasonal fruits, like strawberries or cherries, between layers for a fresh touch.

Serving Suggestions

• Special Occasions: Perfect for birthdays, anniversaries, or holiday celebrations.
• Dessert Buffets: Ideal for dessert tables at parties where variety is key.
• Picnic Treat: Slice and pack individual servings for a decadent picnic dessert.
• Coffee Date: Serve slices during coffee dates or brunch with friends.

FAQ Section

1. Can I make this cake in advance?

• Yes, you can make the cake and filling a day ahead and assemble it the next day.

1. How should I store the cake?

• Store leftovers in an airtight container in the refrigerator.

1. Can I freeze this cake?

• Yes, you can freeze the assembled cake for up to 2 months; just wrap it well in plastic wrap.

1. What can I substitute for eggs?

• Use flax eggs or unsweetened applesauce for an egg substitute.

1. How do I prevent the layers from sliding?

• Make sure to chill the cake well after assembly to help the filling set.

1. Can I use cake flour instead of all-purpose flour?

• Yes, cake flour will yield a lighter, softer texture.

1. Is it necessary to use coffee in the cake?

• Coffee enhances the chocolate flavor but can be replaced with hot water if desired.

1. What kind of chocolate should I use for the ganache?

• Use semisweet chocolate for a balanced sweetness, but you can opt for dark chocolate if you prefer a richer flavor.

1. Can I add food coloring to the ganache?

• Yes, you can add gel food coloring for a fun twist, especially for themed parties.

1. What should I do if the filling is too runny?
   • If the filling doesn’t thicken properly, you can cook it a little longer while stirring until it reaches the desired consistency.

Conclusion

The 24 Layer Chocolate Cake is a showstopper, ideal for any special occasion or as a decadent treat for yourself. With its impressive height and rich flavors, it’s sure to delight chocolate lovers of all ages. The layers of moist cake and luscious filling create a harmonious blend of textures and tastes that will leave everyone craving more. Whether you’re celebrating a milestone or just indulging in a sweet moment, this cake is the perfect centerpiece for your dessert table. Enjoy every rich, decadent bite!

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