Six-Layer Chocolate Cake
A show-stopping dessert featuring thin, tender layers of rich chocolate sponge stacked with silky 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, room temperature
- •1/2 cup vegetable oil
- •2 large eggs, room temperature
- •2 teaspoons vanilla extract
- •1 cup hot brewed coffee
- •16 ounces semi-sweet chocolate chips (450g)
- •1 1/2 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; note that the batter will be quite thin.
- 5
Divide the batter evenly between the three prepared pans and bake for 20-25 minutes, or until a toothpick comes out clean.
- 6
Cool the cakes in the pans for 10 minutes, then invert onto a wire rack to cool completely.
- 7
To make the ganache, place chocolate chips in a heatproof bowl; heat the heavy cream until simmering, then pour over the chocolate.
- 8
Let the mixture sit for 5 minutes, then whisk until glossy and smooth; let it cool until it reaches a spreadable consistency.
- 9
Once cooled, slice each of the three cakes horizontally into two even layers using a long serrated knife to create six layers total.
- 10
Stack the layers, spreading a thin, even layer of ganache between each, and frost the top and sides with the remaining ganache.
💡 Chef tips
- For easier slicing, chill the cake layers in the refrigerator for 30 minutes before cutting them in half.
- If you don't have three pans, bake in batches, keeping the remaining batter at room temperature.
- Store the cake at room temperature under a cake dome for up to 3 days, or refrigerate for up to a week.
✅ How it should turn out
The finished cake should have a deep, dark mahogany color with a moist, velvety crumb and a rich, melt-in-your-mouth chocolate flavor.