Description
This ultra-decadent 24 Layer Chocolate Cake features 12 layers of moist, fudgy chocolate cake and 12 layers of luscious chocolate filling, all topped with a rich, silky semisweet chocolate ganache. If you’re a chocoholic, this is the ultimate treat!
Ingredients
Scale
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
- Make the Chocolate Cake:
- Preheat the 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.
- Sift together the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- Combine cold coffee, milk, and vanilla extract; set aside.
- Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating after each addition until combined.
- On low speed, alternately mix in the dry and wet ingredients, starting and ending with the dry ingredients.
- Divide the batter between the two cake pans, smooth the tops, and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes completely in the fridge.
- Make the Chocolate Filling:
- Mix together flour and sugar; set aside.
- In a small bowl, whisk 1 cup of cold milk with cornstarch; set aside.
- In another bowl, whisk eggs and egg yolks together; set aside.
- Bring heavy cream and the remaining 1 cup of milk to a boil.
- Temper the eggs by slowly whisking half of the hot milk mixture into the eggs, then pour the egg mixture back into the rest of the milk mixture.
- Stir in the vanilla extract, sugar, and flour mixture, then add the cornstarch slurry. Cook, stirring constantly, until thickened.
- 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.
- Assemble the Cake:
- Trim the tops of the cakes to make a flat surface. Save the tops for cake crumbs to decorate later.
- Cut each cake into 6 even layers, making 12 layers total.
- Place the thickest layer on a serving plate and place the ring of a 9-inch springform pan around it.
- Spread a thin layer of chocolate filling over the first cake layer, then add the next layer of cake. Continue layering cake and filling.
- If you have two springform rings, assemble two cakes of 12 layers each, then chill the cakes in the freezer for 1 hour. After chilling, stack them on top of each other to create 24 layers.
- Chill the cake until the filling is firm, then remove the springform rings.
- Make the Chocolate Ganache:
- Heat the heavy cream until just boiling, then pour it over the chopped semisweet chocolate.
- Let the mixture sit for a few minutes, then stir until smooth and silky.
- Spread the ganache over the top of the cake and decorate the sides with the reserved cake crumbs.
Notes
- Ensure the cake is well chilled before slicing for cleaner cuts.
- Use room temperature ingredients for better mixing.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 37g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 100mg