Six-Layer Chocolate Cake
An impressive, decadent masterpiece featuring thin, moist layers of rich chocolate sponge held together by a 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 (240ml)
- •1/2 cup vegetable oil (120ml)
- •2 large eggs, room temperature
- •2 teaspoons vanilla extract
- •1 cup hot brewed coffee (240ml)
- •16 ounces bittersweet chocolate, finely chopped (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 equally 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
Once cool, carefully slice each cake round horizontally into two even layers using a serrated knife to create six thin layers total.
- 8
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.
- 9
Assemble the cake by placing one layer on a plate, spreading a thin layer of ganache, and repeating with the remaining layers.
- 10
Frost the top and sides of the cake with the remaining ganache and let it set for at least an hour before serving.
💡 Chef tips
- To get perfectly thin, even layers, chill the cake rounds in the freezer for 30 minutes before slicing.
- If you prefer a pareve version, substitute the buttermilk with a mixture of soy milk and 1 teaspoon of lemon juice, and replace the heavy cream with full-fat coconut milk.
- Store the cake at room temperature under a cake dome for up to 3 days; the flavor actually improves on the second day.
✅ How it should turn out
The finished cake should have a deep, dark chocolate color with distinct, delicate layers and a velvety, melt-in-your-mouth texture that tastes intensely of rich cocoa.