Six-Layer Chocolate Cake
An impressive, decadent masterpiece featuring thin, moist chocolate sponge layers stacked with rich, velvety chocolate ganache.
Ingredients
- •2 cups all-purpose flour (250g)
- •2 cups granulated sugar (400g)
- •3/4 cup unsweetened cocoa powder (75g)
- •2 teaspoons baking soda
- •1 teaspoon baking powder
- •1 teaspoon salt
- •1 cup buttermilk (240ml)
- •1/2 cup vegetable oil (120ml)
- •2 large eggs
- •2 teaspoons vanilla extract
- •1 cup hot brewed coffee (240ml)
- •16 ounces bittersweet chocolate, chopped (450g)
- •1.5 cups heavy cream (360ml)
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans, lining the bottoms with parchment paper.
- 2
In a large bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt.
- 3
Add the buttermilk, oil, eggs, and vanilla to the dry ingredients and beat on medium speed until well combined.
- 4
Stir in the hot coffee by hand until the batter is smooth; it will be thin.
- 5
Divide the batter evenly between the three pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- 6
Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- 7
Prepare the ganache by heating the heavy cream until simmering, then pouring it over the chopped chocolate; let sit for 5 minutes before whisking until glossy and smooth.
- 8
Once the cakes are cool, slice each of the three cakes horizontally into two thinner layers to create six layers total.
- 9
Place the first layer on a cake stand, spread a thin layer of ganache, and repeat until all six layers are stacked.
- 10
Frost the top and sides of the cake with the remaining ganache and let it set at room temperature for at least an hour before serving.
💡 Chef tips
- To make this pareve, substitute the buttermilk with 1 cup of soy milk mixed with 1 tablespoon of lemon juice, and use coconut cream instead of heavy cream.
- Chill the ganache in the refrigerator for 20-30 minutes if it is too runny to spread easily, whisking occasionally.
- This cake tastes even better the next day as the moisture from the ganache absorbs into the sponge layers.
✅ How it should turn out
The finished cake is a towering, elegant dessert with a deep, intense cocoa aroma and a moist, melt-in-your-mouth texture that perfectly balances the rich ganache.