The most extravagant and expensive cake I've ever made, even though it really only has 12 layers of chocolate cake. This one was a bit of a challenge for me! My 24 layer cake is frosted with chocolate Swiss meringue buttercream and covered in a semi-sweet chocolate ganache.
Check out the video down below to see how I assembled it, and if you want to make the exact recipe as I did in the video - it's down below.
Chocolate Indulgence Cake
Chocolate Swiss Meringue Buttercream
Semi-sweet chocolate ganache
Bake the cake:
Make the buttercream (can be done ahead of time, store in fridge.)
Make the ganache
For complete assembly of this cake, please watch the video above.
*Dutch-processed (European-style) cocoa is slightly darker (or sometimes redder) in color than natural cocoas. It also has a more mellow and smooth chocolate flavor that is necessary for this cake. I tested natural cocoa for this cake, but the result was overly acidic and chalky - you'll have to make sure that your cocoa powder is Dutch-processed. My favorite brand of Dutch-processed cocoa is Droste (Amazon link to Droste here).