Description
24 Layer Chocolate Cake
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
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:
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, and set aside as well.
In a mixing bowl, 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.
2. 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, and 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.
3. 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.
4. 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.
This towering cake is perfect for special celebrations or whenever you’re in need of the ultimate chocolate indulgence. Enjoy every rich, decadent bite
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Step-by-Step Guide
While the original instructions are thorough, this guide focuses on the critical assembly technique for achieving 24 distinct layers. The key is precision in slicing and layering. After baking and cooling your cakes, use a long, serrated bread knife. Measure the height of each cake and mark it into 6 equal sections using toothpicks as a guide. Slice slowly and evenly using a gentle sawing motion. When assembling inside the springform ring, use an offset spatula to spread exactly 3-4 tablespoons of chilled filling over each layer, spreading it to the very edges to prevent doming. Chill the assembled 12-layer cake for at least 1 hour before carefully stacking the second 12-layer cake on top. Apply a “crumb coat” of ganache to seal in crumbs before the final, smooth ganache layer.
Serving Suggestions
This cake is an event in itself. Serve thin slices at room temperature to allow the flavors and textures to shine. Accompany with a dollop of freshly whipped cream, a few raspberries, or a scoop of vanilla bean ice cream to cut through the richness. For a dramatic presentation, garnish with chocolate shavings, gold leaf, or edible flowers. A glass of cold milk, a rich port, or a cup of black coffee are perfect beverage pairings.
How-to Summary
Create this masterpiece by first baking two dense chocolate cakes. While they cool, prepare a thick chocolate pastry cream filling. Slice each cake into 6 even layers. Assemble each set of 12 layers (cake + filling) inside a springform pan ring for support. Freeze the two 12-layer stacks until firm, then stack them to achieve the full 24 layers. Finish with a simple poured chocolate ganache and decorate with reserved cake crumbs.
Frequently Asked Questions
Can I make components ahead of time? Absolutely. The cakes can be baked, wrapped tightly, and frozen for up to a month. The filling can be made 2 days in advance and stored covered in the fridge. Assemble the day before serving.
My filling is runny. What went wrong? The custard may not have been cooked long enough to activate the thickeners (flour and cornstarch). Ensure you cook it over medium heat, stirring constantly, until it reaches a thick, pudding-like consistency that holds its shape.
What can I use instead of coffee? The coffee enhances the chocolate flavor without making the cake taste like coffee. You can substitute it with an equal amount of hot water.
How do I store the finished cake? Store covered in the refrigerator for up to 5 days. The flavors often improve after a day. Let slices sit at room temperature for 20-30 minutes before serving.
Can I use different pans? For the necessary height, 9-inch round pans that are at least 3 inches deep are essential. Using standard 2-inch pans will result in thinner cakes that are difficult to split into 6 stable layers.
Common Mistakes to Avoid
- Warm Cakes: Attempting to slice cakes that aren’t completely cool will cause crumbling. Chill them thoroughly.
- Uneven Layers: Rushing the slicing process leads to lopsided layers and an unstable final cake. Take your time and use guides.
- Soft Filling: Assembling with filling that hasn’t chilled sufficiently will cause the layers to slide. Ensure it is very cold and spreadable.
- Overfilling Layers: Using too much filling between layers can cause the cake to bulge and makes slicing messy. A thin, even layer is key.
- Warm Ganache: Pouring ganache that is too hot over the chilled cake can melt the filling. Let it cool slightly to a thick but pourable consistency.
Conclusion
This 24 Layer Chocolate Cake is a true labor of love, designed for the most dedicated chocolate enthusiast. While it requires patience and attention to detail, the breathtaking result—a towering spectacle of moist cake and velvety filling—is worth every minute. It’s more than a dessert; it’s a celebration centerpiece that promises an unforgettable, decadent experience with every slice. Master the techniques of even slicing and careful assembly, and you will create a legendary chocolate masterpiece.