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).
I built this site for the curious home baker. I'm a huge science + tech nerd; you'll feel right at home if you like exploring and experimenting in the kitchen too.
Here you can build cakes with my Cakeculator and find recipes to accompany the videos from YouTube, Tiktok, and Instagram.
I have lots of things to share... I hope you have fun around here!