6 layers of chocolate cake. 6 layers of chocolate ganache frosting. This is the ultimate 12 layer chocolate cake. For the chocolate cake base, we are using our tried and true chocolate cake layers based on the iconic 1970’s black magic cake. We then add our favorite chocolate ganache in between each layer.
This cake is the same as our viral Matilda cake. There is a reason this cake is our go to for every occasion. It’s just perfect. The cake cake is moist, chocolatey and not too sweet. The ganache is creamy and rich.
TIPS FOR THE BEST CHOCOLATE CAKE:
- Weight Ingredients: First, make sure to measure your ingredients accurately, especially the cocoa powder and flour, as they can easily be mis-measured. We prefer to weigh these for the most accurate measurement.
- Cocoa Powder: Using high-quality cocoa powder is recommended for a more intense chocolate taste.
- Hot Coffee: Using hot coffee in the batter helps enhance the richness of the chocolate flavor.
- Greasing the Pan: Properly greasing and flouring the cake pan will ensure easy release of the cake without sticking. Parchment paper can also be used with cooking spray for easy removal.
- Cooling the Cake: Finally, make sure to let the cake cool completely before icing it with the ganache for the best results
12 Layer Chocolate Cake
Ingredients
Black Magic Cake (see note on origin below)
- 2 2/3 cups flour 320 g
- 3 cups sugar 600 g
- 1 1/8 cup cocoa 135 g
- 1 tablespoon baking soda 17 g
- 1.5 teaspoon baking powder 6 g
- 1.5 teaspoon salt 5 g
- 3 eggs
- 1 tablespoon vanilla extract 15 ml
- 1.5 cup buttermilk 350 ml
- .75 cup oil canola or vegetable 175 ml
- 1.5 cup hot coffee 350 ml
Ganache:
- 10 ounces dark chocolate 70%
- 10 tablespoons butter 140 g
- 1 1/2 cup sugar 300 g
- 1 1/2 cup heavy cream 360 ml
- 1 tablespoon vanilla bean paste
- Pinch of salt
Instructions
Cake:
- Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Stir together with a whisk until evenly combined
- Add the vanilla, eggs, buttermilk, and oil and stir until combined
- Once combined, add the hot coffee. Stir quickly to ensure the hot coffee is evenly distributed. The batter will be very thin
- Pour the batter into 3 greased and floured 8 or 9" round cake pan and cook for ~30-40 minutes (ovens vary so test with a toothpick in the center and remove when it comes out clean) 350 F – make sure a toothpick comes out clean
- Set aside to cool
Ganache:
- To make the ganache, add chocolate, butter, salt, and vanilla into a bowl. Set asideIn a small pan over medium heat, heat cream and sugar until hot but just before boiling
- Pour the heated cream and sugar over the bowl of chocolate and let it set for 1 minute. Stir until smooth
- Set in the fridge until cooled but not hard
- Assembly:
- Take the cooled cake and even out the tops by evenly slicing off the rounded part off of each cake layer with a serrated knife so it is flat.
- Once they are flat, carefully cut cake each layer in half. You should now have 6 even layers
- Then assemble the cake, putting down one layer then around ~1/6 of the ganache, spreading in an even layer. You should have 12 layers in total of alternative cake and ganache once complete.
Notes
Cake recipe based off of the classic “Hershey’s Black Magic Cake”
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