Elevate celebrations with our 24-Layer Chocolate Cake and savor silky pastry cream, luxurious ganache, and irresistibly tender cake layers.
- 5 ½ cups (1lb 11½oz/781 g) all-purpose flour
- 4 cups (2 lbs oz/900 g) granulated sugar
- 2 cups (8 oz/225 g) Dutch-processed cocoa powder
- 4 teaspoons instant espresso powder
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 8 large eggs, at room temperature
- 2 cups (16 fl oz/480 ml) vegetable oil
- 2 teaspoons vanilla extract
- ½ cup (4 fl oz/120 ml) plus 2 cups (16 fl oz/480 ml) very hot water
- a double portion of Chocolate Pastry Cream , chilled
- 2 ⅔ cup (16 oz/450 g) milk chocolate, finely chopped
- ⅔ cup (4 oz/115 g) bittersweet chocolate, finely chopped
- 2 cups (16 fl oz/480 ml) heavy whipping cream
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Move two oven racks to the center positions in the oven and preheat to 325°F (165°C) with the fan on. Butter and line four (9-inch) cake pans. Set aside.
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In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, cocoa powder, espresso powder, baking powder, baking soda and salt and mix on low for 30 seconds to combine.
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Add the eggs, oil, vanilla extract and ½ cup (4 fl oz/120 ml) hot water to the flour mixture and mix on low until moistened.
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Scrape down the sides of the bowl and mix on medium-high speed for 1 minute.
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Add the remaining hot water in two additions, mixing on low and scraping down the sides of the bowl to ensure even mixing.
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Divide the batter evenly among the prepared cake pans.
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Bake for 30-35 minutes, until a tester inserted in the middle comes out clean.
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Let the cakes cool in the pans for 15 minutes before inverting onto wire racks to cool completely.
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Wrap the layers well in plastic wrap and refrigerate overnight or at least 4 hours, until very cold. This makes them easier to decorate.
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In a medium heatproof bowl, combine the milk and bittersweet chocolate.
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Heat the cream in a small saucepan until simmering, then pour all at once over the chocolate. Let sit without stirring for 5 minutes, then, starting in the center, whisk in a circular motion until smooth and emulsified. Let sit at room temperature, stirring occasionally, until thickened to a spreadable consistency. This can take several hours. To speed up the process, keep the ganache in the refrigerator to thicken, whisking every 20 minutes.
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Working with one layer at a time, first cut the dome off of the top of each cake to make the top flat. Split each cake into three even layers. Place one layer on a cardboard cake board on a cake decorating stand.
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Use an offset spatula to spread a ½ cup (4 oz/115 g) of pastry cream evenly on the layer all the way to the edges. The layer of cream will be thin. Top with the second layer of cake, then pastry cream. Keep going, adding more layers of cake and pastry cream until you have filled and stacked all the layers. Use the remaining pastry cream to crumb coat the cake and then refrigerate for at least 60 minutes to set the crumb coat.
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When ready to frost the cake with the final coat of ganache, check the consistency. If it is too firm, warm it up briefly by placing the bowl of ganache in hot water and stirring until spreadable.
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Place the cake on the cake decorating stand and spread the ganache over the chilled cake – work quickly as the ganache will set on the cold cake fairly soon.
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Transfer to a serving plate and serve right away or refrigerate until ready to serve. This cake will keep happily in the fridge for up to 2 days. Allow to sit at room temperature for 30 minutes before serving so the flavor and texture is at its best.