Professional Pastry Chef & Recipe Developer

12-Layer Chocolate Cake

12-Layer Chocolate Cake Recipe

 

Ingredients

For the cake

¾ cup + 1 tbsp (120g) all-purpose flour

4 tbsp (30g) unsweetened cocoa powder

1½ tsp baking powder

¼ tsp salt

¾ cup (150g) white granulated sugar

5 egg yolks

5 egg whites

10 tbsp (70g) warm milk

5 tbsp (70g) unsalted butter

For the soft ganache frosting

18oz (500g) heavy cream

13.5oz (375g ) dark chocolate, 50% cocoa solids

2½ tbsp unsweetened cocoa powder

2½ tbsp unsalted butter

Pinch of salt

 

Method

For the cake

In a bowl, beat the egg whites, with ½ tsp of lemon juice. Once foamy add the sugar one tablespoon at a time and whip egg whites until stiff peaks.

In another bowl mix the egg yolks, melted butter, milk and dry ingredients.

Gently combine both mixtures together without deflating the egg whites.

Spread the mixture in two baking sheets, greased and lined with parchment paper.

Bake the cakes in a preheated oven at 340°F (170°C ) for 10 - 12 minutes or until a toothpick comes out clean.

Allow to cool completely.

For the soft ganache frosting

Bring the cream to a gentle simmer.

Pour the cream over the chocolate, cocoa, butter and salt.

Set aside until it thickens. Depending on the climate you may need to refrigerate the cream.

Tips

The consistency of your ganache will vary depending on how warm/cold the climate is. If your kitchen is really warm (Example: It's summer where you live), you'll need to put it in the refrigerator for it to thicken. Keep an eye on it though or the ganache will set up completely. If this does happen, you can microwave it for 20 seconds until it loosens up again.

Serving

Ideally do not refrigerate this cake. However, if it's summer, or your kitchen is hot, then you can refrigerate it. In that case, take the cake out of the fridge 30 minutes before serving.