12 Layer Chocolate Cake

6 layers of chocolate cake, 6 layers of chocolate cream, all topped with a thin layer of chocolate ganache, this 12 Layer Chocolate Cake is a chocolate lover’s dream!

Can this cake be made in advance?

Yes! I recommend assembling the cake the day before you plan to serve it so the chocolate cream has a chance to set. You could also make the actual chocolate cake base a couple days in advance, wrap it up tight, and store it at room temperature until ready to use. I do recommend serving it at or slightly cooler than room temperature to allow the filling to soften.

Which chocolate is best for baking?

When baking with chocolate you really want to use high quality baking chocolate bars with no additives. My favorites are Ghirardelli 60% and 70% as well as Tony’s Chocolonely 70%.

Tips for making a 12 Layer Chocolate Cake

• If you don’t have an espresso machine, you can get espresso in a to go cup at your local coffee shop or use cold brew!
• Don’t over bake the chocolate cake. It can be so easy to over bake a chocolate cake, so once you hit 20 minutes – if you don’t think it’s ready, check it every minute.
• Make sure to sift the the dry ingredients into the wet to get a light and fluffy cake.
• To assemble this cake you’ll have the best success with a sheet of acetate and a cake collar. I love this cake ring from ikea but any ring or even a springform pan will work to create the stability to stack the cake. For crisp edges you’ll also want to use a sheet of acetate, this is more optional but it will give you a cleaner finish.
• This cake is best served at room temperature or just slightly cooler but make sure to give it at least 4 hours in the fridge to set up.

Additional recipes to try!

• Chocolate Layer Cake
• Dirty Chai Tiramisu Chocolate Cake
• Chocolate Sea Salt Mousse Cake

Ingredients for a 12 Layer Chocolate Cake

• All Purpose Flour: Any all purpose flour will work for this cake, I use King Arthur all-purpose flour!
• Corn Starch: Corn starch is used in conjunction with the flour to create a lighter and fluffier texture and then it is also used in the chocolate pastry cream.
• Sugar: White granulated sugar is used in the cake and the chocolate cream filling.
• Baking Soda & Baking Powder: These both help make the cake rise – make sure to check the expiration date! If they are expired, they won’t be very effective.
• Salt: Fine sea salt helps balance out all of the sweetness in the cake and enhances the flavors.
• Cocoa Powder: Natural cocoa powder is best for this cake! I use Ghirardelli 100% cocoa powder.
• Oil: A neutral oil or olive oil will work great in this cake. The oil produces a moist and soft cake – don’t substitute coconut oil, you want an oil such as olive, algae, avocado, or vegetable oil.
• Sour Cream: Sour cream is used in the cake to make it nice and fluffy but full fat greek yogurt will work too!
• Vanilla Extract: Vanilla adds flavor and enhances the sweetness of the cake.
• Eggs: I use standard large eggs from the store, there are 4 whole eggs in the cake 3 egg yolks in the chocolate cream filling.
• Espresso: Espresso is used in the cake batter. If you don’t have an espresso machine you can get some at a local coffee shop or use cold brew.
• Chocolate: 70% chocolate is best for the cream filling and ganache of this cake. I like to use Ghirardelli or Tony’s Chocolonely 70% bars. Don’t use chocolate chips as they won’t melt properly.
• Milk: Whole milk is used for the chocolate pastry cream filling but any milk should work!
• Heavy Cream: Heavy cream is used for the ganache in the pastry cream.
• Flaky Sea Salt: This cake is stacked with salt flakes in between the layers and topped with them just before serving.

How to make a 12 Layer Chocolate Cake?

Make the Chocolate Cake

• Preheat the oven to 350 F and place a rack in the center of the oven.
• In a large mixing bowl add in the eggs, sugar, salt and vanilla. Whip with an electric mixer on high speed until light and fluffy.
• Add in the oil and sour cream and whip again. Finally add in the 4 shots of espresso and mix once more until combined.
• Place a fine mesh sieve over the bowl and sift in the flour, corn starch, cocoa powder, baking soda, and baking powder. Mix on medium speed until 90% combined.
• Use a flat rubber spatula to scrape the sides and bottom of the bowl, and finish mixing the cake batter.
• Spray or line the bottom of 3 8″ metal cake pans with your baking spray or parchment paper, then pour in 500 grams of the chocolate batter into each pan.
• Tap the pans a couple times on the counter before baking. I like to bake them all at the same level so if you only have space for two, don’t stress. Bake two and then bake the next one.
• Bake in the hot oven for 15 minutes. After 15 minutes, rotate the cake 180 degrees and bake for another 12-15 minutes until the center is set and a toothpick comes out clean.
• Once baked, remove the cakes from the oven and leave to cool for 15 minutes before flipping out of the cake pan. Leave them to cool completely on a cooling rack.
• If not using immediately once cooled, wrap the cake layers completely in plastic wrap and keep at room temperature for up to 24 hours.

Chocolate Pastry Cream

• In a heat safe mixing bowl, add in the chopped up chocolate and place a fine metal sieve on top.
• In a medium sauce pot whisk together the sugar, salt, and starch. Pour in the milk, vanilla, and egg yolks and whisk to combine.
• Place the pot over medium low heat and whisk while cooking until softly bubbling and thick. Continue to cook for about 1 minute once it has started bubbling.
• Turn off the heat and pour the mixture through the sieve into the bowl with the chocolate.
• Let it sit for 1 minute, then whisk the chocolate into the pastry cream until fully melted and smooth.
• Cover the surface with a sheet of plastic wrap and leave it to cool for 10-15 minutes.

Assemble the Cake

• Use a large serrated knife to slice each of the cakes in half so that you now have 6 cake layers.
• Lay a piece of parchment paper on a flat tray or plate that will fit the cake and fit in your fridge.
• Place the chocolate cake layer on the parchment and then place the cake ring and if you have it the acetate ring around the cake. The acetate should go between the cake and the cake ring. Tighten until snug around the cake.
• Scoop 200 grams (a heaping 3/4 cup) of the chocolate cream filling on top of the cake. Spread it into an even layer with the back of a spoon or mini offset spatula. Sprinkle with a big pinch of flaky salt.
• Repeat with the remaining 5 layers of cake and 5 layers of chocolate cream filling.
• Drape a piece of plastic wrap over the acetate collar and place it in the fridge for at least 4 hours or overnight.

Chocolate Ganache

• Add the chopped chocolate into a medium heat safe bowl. Heat the cream either in a pot or in the microwave until steaming and then pour it over the chocolate.
• Let it sit for 2 minutes and then whisk gently until smooth. Allow it to cool for about 10 minutes.
• Remove the cake from the fridge and then peel away the plastic wrap. Pour the chocolate ganache over the set mousse layer and use the back of a spoon or an offset spatula to spread it to the edges of the cake.
• Place the cake back in the fridge. Let it chill for 10 minutes before serving or leave it until you’re ready to serve.

To Serve

• Just before serving, remove the cake collar and unwrap the acetate ring.
• Sprinkle the top with more flakes of sea salt.
• Use a large sharp knife to cut the cake into 12 slices. Serve immediately, store any leftovers, wrapped in plastic wrap, in the fridge.

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