This Luxurious 24-Layer Chocolate Cake is a masterpiece of indulgence, combining velvety chocolate ganache with delicate, paper-thin layers of moist cake. Each bite offers a symphony of textures, from the smooth richness of the frosting to the tender crumb of the cake.
Perfect for celebrations or a decadent treat, it’s a dessert that will leave everyone in awe. With just 2 hours of prep and a 25-minute bake, the effort is well worth the stunning result.
After chilling for 4 hours, the flavors meld into a harmonious blend of deep, bittersweet chocolate and creamy sweetness. The cake’s towering layers are as impressive to look at as they are to savor, making it a showstopper for any occasion.
Whether you’re a seasoned baker or a chocolate enthusiast, this recipe promises a rewarding and unforgettable experience. Treat yourself to a slice of pure luxury!
Ingredients for Luxurious 24-Layer Chocolate Cake
- For the Cake:
- 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 (or regular cocoa powder)
- 4 teaspoons instant espresso powder (optional, enhances chocolate flavor)
- 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 (or neutral oil like canola)
- 2 teaspoons vanilla extract
- ½ cup (4 fl oz/120 ml) plus 2 cups (16 fl oz/480 ml) very hot water
- For the Filling:
- A double portion of Chocolate Pastry Cream, chilled
- For the Milk Chocolate Ganache Frosting:
- 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
Step-by-Step Instructions
- Make the Cake Layers:
- Preheat the oven to 325°F (165°C) with the fan on. Butter and line four 9-inch cake pans.
- In a stand mixer with a paddle attachment, combine flour, sugar, cocoa powder, espresso powder, baking powder, baking soda, and salt. Mix on low for 30 seconds.
- Add eggs, oil, vanilla extract, and ½ cup hot water. Mix on low until moistened.
- Scrape down the bowl and mix on medium-high for 1 minute.
- Add the remaining hot water in two additions, mixing on low and scraping the bowl to ensure even mixing.
- Divide the batter evenly among the prepared pans.
- Bake for 30-35 minutes, until a tester inserted in the center comes out clean.
- Cool cakes in pans for 15 minutes, then invert onto wire racks to cool completely.
- Wrap layers in plastic wrap and refrigerate overnight or at least 4 hours.
- Make the Milk Chocolate Ganache:
- Combine milk and bittersweet chocolate in a heatproof bowl.
- Heat cream in a saucepan until simmering, then pour over the chocolate. Let sit for 5 minutes, then whisk until smooth.
- Let ganache sit at room temperature, stirring occasionally, until thickened. To speed up, refrigerate and whisk every 20 minutes.
- Assemble the Cake:
- Cut the dome off each cake and split each into three even layers.
- Place one layer on a cardboard cake board. Spread ½ cup pastry cream evenly, then top with another layer. Repeat until all layers are stacked.
- Use remaining pastry cream to crumb coat the cake. Refrigerate for at least 60 minutes.
- Check ganache consistency. If too firm, warm briefly in hot water until spreadable.
- Spread ganache over the chilled cake, working quickly as it will set fast.
- Transfer to a serving plate and serve immediately or refrigerate. Let sit at room temperature for 30 minutes before serving.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Luxurious 24-Layer Chocolate Cake with a drizzle of raspberry coulis or a dollop of whipped cream for a fruity contrast. For a decadent twist, try a salted caramel sauce or a sprinkle of gold leaf flakes for a touch of elegance. These additions not only enhance the flavor but also make the cake visually stunning.
Time-Saving Tips for Busy Bakers
To save time, prepare the chocolate pastry cream and ganache a day ahead. You can also bake the cake layers in batches if you don’t have four pans. Use a serrated knife to split the layers evenly and quickly. These small adjustments can make the process smoother without compromising the cake’s luxurious quality.
Storage and Serving Suggestions
Store the cake in the refrigerator for up to 2 days, tightly wrapped in plastic wrap to maintain freshness. Before serving, let it sit at room temperature for 30 minutes to bring out the best flavor and texture. For a show-stopping presentation, slice with a warm knife to ensure clean, even layers.
Equipment Guidance for a Flawless Cake
Invest in a cake decorating stand and an offset spatula for smooth frosting application. A serrated knife is essential for splitting the cake layers evenly. If you don’t have four cake pans, bake the layers in batches and let them cool completely before wrapping and refrigerating. These tools will make the process more manageable and professional.
Recipe Variations to Explore
For a nutty twist, add a layer of hazelnut praline between the cake layers. If you prefer a lighter option, substitute the ganache with a chocolate mousse frosting. You can also experiment with different cocoa powders to vary the intensity of the chocolate flavor. These variations allow you to customize the cake to your taste preferences.
Luxurious 24-Layer Chocolate Cake
Ingredients
For the Cake
- 5 ½ cups all-purpose flour 1lb 11½oz/781 g
- 4 cups granulated sugar 2 lbs oz/900 g
- 2 cups Dutch-processed cocoa powder 8 oz/225 g
- 4 teaspoons instant espresso powder
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 8 large eggs, at room temperature
- 2 cups vegetable oil 16 fl oz/480 ml
- 2 teaspoons vanilla extract
- ½ cup plus 2 cups very hot water 4 fl oz/120 ml + 16 fl oz/480 ml
For the Filling
- a double portion Chocolate Pastry Cream, chilled
For the Milk Chocolate Ganache Frosting
- 2 ⅔ cup milk chocolate, finely chopped 16 oz/450 g
- ⅔ cup bittersweet chocolate, finely chopped 4 oz/115 g
- 2 cups heavy whipping cream 16 fl oz/480 ml
Instructions
- 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.
- 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.
- 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.
- Scrape down the sides of the bowl and mix on medium-high speed for 1 minute.
- Add the remaining hot water in two additions, mixing on low and scraping down the sides of the bowl to ensure even mixing.
- Divide the batter evenly among the prepared cake pans.
- Bake for 30-35 minutes, until a tester inserted in the middle comes out clean.
- Let the cakes cool in the pans for 15 minutes before inverting onto wire racks to cool completely.
- Wrap the layers well in plastic wrap and refrigerate overnight or at least 4 hours, until very cold. This makes them easier to decorate.
- Make the Milk Chocolate Ganache: In a medium heatproof bowl, combine the milk and bittersweet chocolate.
- 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.
- Assemble the Cake: 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.
- 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.
- 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.
- 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.
- 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.