24 Layer Chocolate Cake: 12 layers of smooth chocolate filling and 12 layers of rich chocolate cake, topped off with a layer of silky semisweet chocolate ganache! This is the most decadent chocolate cake I’ve ever tried! If you are a true chocoholic you must try this moist chocolate cake recipe! It’s extremely fudgy and made from scratch!
The Ultimate Chocolate Cake Recipe
This chocolate cake with 12 layers of cake, 12 layers of filling, plus chocolate ganache on top is real multi-layer chocolate madness!
From birthdays and weddings to holidays, we all define important moments in our life with cake! I can’t imagine better choice than rich and decadent CHOCOLATE CAKE!
Holiday season is upon us. Thanksgiving, Christmas or New Year are perfect chance to try this 24 Layer Chocolate Cake recipe. However, it’s really special cake for special occasions!
If you don’t need that big cake, you can easily cut the recipe in half and make just a simple 12-layer cake.
How to Make Chocolate Cake From Scratch:
Nothing can compare with real homemade chocolate cakes made from scratch. It maybe seems like a lot of work, but trust me, it’s not! You can easily make cake from scratch like a pro even if you don’t have much experience in the kitchen.
Start with sifting together dry ingredients: flour, cocoa, baking soda, baking powder and salt and set aside. Then separately combine wet ingredients cold coffee, milk and vanilla extract, set aside, too.
In a mixing bowl at medium speed, cream butter and sugar together. Add eggs one at a time and mix to combine. Running mixer on low speed, alternately mix in dry and wet ingredients, starting and ending with the dry ingredients.
Divide the batter between the two cake pans, smooth the tops and bake at 325 degrees for about 30-35 minutes or until toothpick inserted in the center comes out clean. Cool the cakes in the fridge and then cut each cake in 6 even layers.
Easy Homemade Chocolate Filling
Meanwhile make Chocolate Filling. Bring heavy cream and one cup milk to a boil. Mix eggs, temper them by slowly whisking in about half of the boiling milk and cream mixture. Add the vanilla extract and then pour the tempered eggs back into the remaining milk mixture. While simmering, add the sugar and flour mixture. Then add the cornstarch slurry, stirring constantly until thickened. Finally add the chocolate, remove from heat, let it sit for a few minutes then stir until all the chocolate has melted. With a hand mixer, beat the custard for a couple of minutes and chill in an ice bath.
Assemble the cake by stacking cake layer, thin layer of chocolate filling that acts like a glue and continue with remaining layers and finally top with chocolate ganache. Chill in the fridge and your 24 Layer Chocolate Cake is ready to be served. Enjoy!
Craving More Chocolate Cake Recipes?!
If your chocolate cake has three chocolate layers instead of one? Then, we are talking about one of the most decadent chocolate cake – Triple Chocolate Mousse Cake.
Oreo Cheesecake Chocolate Cake, so decadent chocolate cake recipe. Oreo cheesecake sandwiched between two layers of soft, rich and fudgy chocolate cake.
Chocolate Poke Cake is quadruple chocolate treat-rich chocolate cake infused with delicious mixture of melted chocolate and sweetened condensed milk, topped with chocolate whipped cream and chocolate chips.
24 Layer Chocolate Cake
Prep Time: 2 hours- Cook Time: 40 minutes
- Total Time: 2 hours 40 minutes
Yield: serves 24 1x
Category: Dessert
Method: Oven
Cuisine: American
Print Recipe
Pin RecipeDescription
24 Layer Chocolate Cake: 12 layers of smooth chocolate filling and 12 layers of rich chocolate cake, topped off with a layer of silky semisweet chocolate ganache! This is the most decadent chocolate cake I’ve ever tried! If you are a true chocoholic you must try this moist chocolate cake recipe! It’s extremely fudgy and made from scratch!
Ingredients
For Chocolate Cake:
- 1 ¾ cups unsalted butter-softened
- 4 ½ cups sugar
- 6 large eggs
- 1 ½ cups cocoa powder
- 4 cups flour
- 1 ½ teaspoons salt
- 3 teaspoons baking soda
- ½ teaspoon baking powder
- 1 cup + 2.5 Tablespoons cold coffee
- 1 cup + 2.5 Tablespoons milk
- 4 teaspoons vanilla
For Chocolate Filling:
- 2 cups milk
- 2 cups + 2.5 Tablespoons heavy cream
- 4 teaspoons vanilla
- 2 eggs
- 2 egg yolks
- ¾ cup sugar
- 6 Tablespoons flour
- ½ cup cornstarch
- 8 oz. semisweet chocolate- chopped in small pieces
Chocolate Ganache:
- 5 oz. semisweet chocolate chopped in small pieces
- ½ cup heavy cream
Instructions
- Preheat the oven to 325 F. Spray two 9 x 3-inch round cake pans. Line bottoms with circles of parchment paper, spray the paper and set aside.
- Sift together dry ingredients (flour, cocoa, baking soda, baking powder and salt) and set aside.
- Combine cold coffee, milk and vanilla extract, set aside, too.
- In a mixing bowl at medium speed, cream butter and sugar together. Add eggs one at a time and mix to combine.
- Running mixer on low speed, alternately mix in dry and wet ingredients (starting and ending with the dry ingredients).
- Divide the batter between the two cake pans, smooth the tops and bake at 325 degrees for about 35-40 minutes or until toothpick inserted in the center comes out clean.
- Cool cakes completely in the fridge.
To make Chocolate Filling:
- Mix flour and sugar together and set aside.
- Mix one cup of cold milk with the corn starch and set aside.
- In a mixing bowl, mix eggs and set aside.
- Bring heavy cream and one cup milk to a boil.
- Temper the eggs by slowly whisking in about half of the boiling milk and cream mixture.
- Add the vanilla extract and then pour the tempered eggs back into the remaining milk mixture.
- While simmering, add the sugar and flour mixture.
- Add the cornstarch slurry, stirring constantly until thickened.
- Add the chocolate, remove from heat, let it sit for a few minutes then stir until all the chocolate has melted.
- With a hand mixer, beat the custard for a couple of minutes and chill in an ice bath.
Assembling the cake:
- Cut off the tops of cakes to make flat surface and save the tops to make the crumbs for decoration.
- Next cut each cake into six even layers.
- Place thickest layer on the plate. Place ring from 9-inch springform pan around the cake.
- Spread thin layer of chocolate filling, then place next cake layer. Continue with the following layers. If you have two 9-inch rings from springform pan you can assemble separately two cakes with 12 layers. Chill the cakes in the freezer for 1 hour and then stack the cakes to one another.
- Chill the cake until filling is firm, remove the rings from springform pan and spread on the outside of cake.
- Spread cake crumbs on custard to decorate the cake.
- To make chocolate ganache pour boiling heavy cream over chocolate and let it sit for a few minutes, then stir until it’s smooth and silky. Spread on top of the cake.
14 comments
[…] 24 layer chocolate cake […]
Thanks for sharing this decadent Chocolate Cake Recipe! 🙂 Instead of semisweet chocolate ganache, can it be used a dark chocolate?
The cake looks amazing!!!
How easy would it be to cut one sponge in 6 layers?
All the batter tastes great, but it’s been 1 hour and my cakes are still raw. They’ve both overflowed into my oven. And the custard never thickened. I bake quite a bit so i think some of the measurements are off.
Yes, I got perfectly cooked cakes after about 30 minutes in the oven. So sry to hear what happened with your cakes! I recommend adding 1/2 cup less sugar, and 1 cup extra flour. It was too liquid for me at the beggining, but once I added the flour, it turned out great! Maybe try this next time! (By the way, I had used pastry flour for the four cups, then added one cup of regular flour) Better luck next time!
★★★★
I used 9 X 3 in pans. The batter didn’t overflow but it took almost twice as much baking time as specified in the recipe.
The cake takes great but it overflowed so badly in my oven I had to stop baking. I was able to salvage them and they again making 3 pans worth. Cutting the cake was not an option because the cake was hard on the outside and falling apart and sunken in in the middle. Then the custard never hardened. I even froze it in a metal bowl and 3 hrs later wasn’t even hard. Some of it did resemble ice cream. I will end up with a 3 thick layer cake with store bought icing. Great taste but my boys birthday cake is now diminished.
Do not bake this !!!!!like everyone else said overflown even in 3 pans! Your recipe is wrong and you are messed up for not taking it off here and letting people waste time and Monday on this !!!! You should be ashamed of yourself!!!!i actually make same cake from https://cleobuttera.com/cakes/epic-12-layer-chocolate-cake/ and it was perfect but I used your page and I am so mad ! DO BOT BAKE THIS CAKE IT WILL STAY RAW ANS OVERFLOW. Link above makes perfect cake and I tried it by accident and it was perfect .
Hi dear i gonna try this recipe when the shops are open thanks
my crumbs are so moist. How do you get them dryer to sprinkle on the sides of the cake?
Mie came out just fine! No overflow.
★★★★★
use a cake leveler and it is super easy
Just made this cake in two tins didn’t overflow took approx 40 mins and is perfectly moist and chocolaty
Did you use regular flour or cake flour? Mine overflow too, bubbled after an hour and then the middle sunk in. How long did you cream the butter and sugar? I think that I messed up somewhere along these lines. Thank yo7