Six-Layer Chocolate Cake
An impressive, decadent masterpiece featuring thin, moist chocolate sponge layers stacked high with rich, silky chocolate ganache.
Ingredients
- •2 cups all-purpose flour
- •2 cups granulated sugar
- •3/4 cup unsweetened cocoa powder
- •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
- •1 1/2 cups heavy cream
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans; line 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
While the cakes cool, heat the heavy cream in a saucepan until simmering, then pour over the chocolate chips; let sit for 5 minutes before whisking until smooth.
- 8
Once the cakes are fully cool, slice each of the three cakes horizontally into two even layers using a serrated knife to create six layers total.
- 9
Place one cake layer on a serving plate, spread a thin layer of ganache over the top, and repeat with the remaining layers.
- 10
Spread the remaining ganache over the top and sides of the assembled cake.
💡 Chef tips
- For easier slicing, chill your cake layers in the refrigerator for 30 minutes before attempting to cut them in half horizontally.
- If you want a firmer frosting, let the ganache sit at room temperature for an hour or two until it reaches a spreadable, peanut-butter-like consistency.
- This cake stores beautifully; keep it in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
✅ How it should turn out
The finished cake is a towering, elegant dessert with a deep, intense cocoa aroma and a moist, tender crumb that melts in your mouth with every bite of smooth ganache.