Six-Layer Chocolate Cake
An impressive, decadent showstopper featuring thin, moist chocolate sponge layers held together by a silky chocolate ganache frosting.
Ingredients
- •2 cups all-purpose flour (250g)
- •2 cups granulated sugar (400g)
- •3/4 cup unsweetened cocoa powder (75g)
- •2 teaspoons baking powder
- •1.5 teaspoons baking soda
- •1 teaspoon salt
- •1 cup whole milk (240ml)
- •1/2 cup vegetable oil (120ml)
- •2 large eggs
- •2 teaspoons vanilla extract
- •1 cup boiling water (240ml)
- •1 cup heavy cream (240ml)
- •12 ounces semi-sweet chocolate chips (340g)
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 powder, baking soda, and salt.
- 3
Add the milk, vegetable oil, eggs, and vanilla to the dry ingredients and beat on medium speed for two minutes.
- 4
Stir in the boiling water by hand; the batter will be very thin.
- 5
Divide the batter equally between the three pans and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- 6
Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- 7
To make the ganache, heat the heavy cream until simmering, pour it over the chocolate chips, let sit for 5 minutes, then whisk until smooth.
- 8
Once the cakes are cool, slice each layer horizontally into two thin layers using a serrated knife to create six layers total.
- 9
Assemble the cake by spreading a thin layer of ganache between each of the six layers, then frost the top and sides with the remaining ganache.
💡 Chef tips
- Chill the ganache in the refrigerator for 30 minutes before frosting if it feels too runny to spread easily.
- For cleaner slices, use a hot knife dipped in warm water and wiped dry between each cut.
- This cake can be made one day in advance and stored in an airtight container at room temperature to allow the flavors to meld.
✅ How it should turn out
The finished cake should be tall and elegant with distinct, moist layers, smelling intensely of dark cocoa and tasting rich, velvety, and perfectly balanced in sweetness.