Indulge in the ultimate chocolate lover's delight with our delectable 18 Layer Chocolate Cake Recipe. This showstopper of a dessert is not only impressive to look at but also incredibly moist and decadent in every bite. With a few simple techniques and the right ingredients, you can create this masterpiece at home. Let's dive into the recipe and make your chocolate dreams a reality.
Ingredients
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 3 cups (360g) |
| Sugar | 3 cups (600g) |
| Cocoa powder | 3/4 cup (90g) |
| Baking powder | 2 tsp |
| Baking soda | 1 1/2 tsp |
| Salt | 1 tsp |
| Eggs | 6 |
| Milk | 1 1/2 cups (355ml) |
| Vegetable oil | 1/2 cup (120ml) |
| Vanilla extract | 2 tsp |
| Boiling water | 1 cup (240ml) |
Chocolate Buttercream Frosting
| Ingredients | Quantity |
|---|---|
| Unsalted butter | 1 1/2 cups (340g) |
| Cocoa powder | 1 1/2 cups (180g) |
| Heavy cream | 6 tbsp (90ml) |
| Vanilla extract | 1 tsp |
| Powdered sugar | 4 1/2 cups (540g) |
Equipment
- Two 9-inch round cake pans
- Stand or hand mixer
- Silicone spatula
- Offset spatula
- Cooling racks
- Turntable (optional, for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour your cake pans.
Cake Batter
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed for 2 minutes.
Stir in the boiling water, which will give the batter a thinner consistency. Divide the batter evenly between the two prepared pans.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to cooling racks to cool completely.
Chocolate Buttercream Frosting
In a large bowl, beat the butter and cocoa powder together until well combined.
Add the heavy cream and vanilla extract, and mix until smooth.
Gradually add the powdered sugar, mixing well after each addition. Beat the frosting on high speed for 2 to 3 minutes, until light and fluffy.
Assembly
Once the cakes have cooled completely, level the tops with a serrated knife or a cake leveler.
Place one cake layer on a serving plate or turntable. Spread a layer of frosting on top, using an offset spatula to create an even layer. Repeat this process, alternating between cake layers and frosting, until you have used all four layers.
Apply a thin crumb coat of frosting to the entire cake, using a bench scraper or a large offset spatula to remove any excess frosting. Chill the cake for 15 to 20 minutes to allow the crumb coat to set.
Apply the final layer of frosting, using a bench scraper or a large offset spatula to create a smooth finish. If desired, use a turntable to create a more even and professional look.
Your stunning 18 Layer Chocolate Cake is now ready to serve! Store any leftovers in an airtight container at room temperature for up to 5 days.
