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28 LAYER CHOCOLATE CAKE

cook:

12 h

Picture for 28 Layer Chocolate Cake

880,148 views  Inspired by Strip House's 24 Layer Chocolate Cake, add 4 more layers to that and you get a rich, chocolate drenched cake perfect for splitting among, well, 15-20 friends.

US

original

metric

INGREDIENTS

DIRECTIONS

INGREDIENTS

For the Chocolate Cake

For the Chocolate Cake

(7 sticks) butter, softened

1 ¾ lb (7 sticks) butter, softened

sugar

4 lb sugar

eggs, room temperature

14 eggs, room temperature

cocoa powder

¾ lb cocoa powder

cake flour

2 lb cake flour

kosher salt

¼ cup kosher salt

baking soda

2 tbsp baking soda

baking powder

¾ tsp baking powder

coffee, chilled

2 ⅓ cups coffee, chilled

milk

2 ⅓ cup milk

vanilla extract

¼ cup vanilla extract

For the Chocolate Custard

For the Chocolate Custard

For the Cornstarch Slurry

For the Cornstarch Slurry

cornstarch

1 cup cornstarch

cold milk

1 cup cold milk

For the Custard

For the Custard

eggs

3 whole eggs

egg yolks

5 egg yolks

whole milk

4 cups whole milk

heavy cream

7 cups heavy cream

vanilla extract

2 tbsp vanilla extract

flour

¾ cup flour

sugar

2 ¼ cups sugar

bittersweet chocolate

1 lb bittersweet chocolate

For the Chocolate Ganache

For the Chocolate Ganache

chocolate

12 oz chocolate

heavy cream, scald

1 ½ cups heavy cream, scald

TOOLS

oven

oven

Babish measuring cups and spoons set

Babish measuring cups and spoons set

Babish mixing bowl

Babish mixing bowl

Babish glass bowl

Babish glass bowl

Babish mini prep bowls

Babish mini prep bowls

parchment paper

parchment paper

(11 inch) cake pans

3 (11 inch) cake pans

Pam

Pam

stand mixer with paddle attachment

stand mixer with paddle attachment

rubber spatula

rubber spatula

whisk

whisk

cake tester

cake tester

wire cooling racks

wire cooling racks

large pot

large pot

Babish sauce pot

Babish sauce pot

ladle

ladle

fine mesh sieve

fine mesh sieve

baking sheets

baking sheets

fridge

fridge

plastic wrap

plastic wrap

Babish bread knife

Babish bread knife

microwave

microwave

cake board

cake board

offset spatula

offset spatula

(11 inch) springform pans

2 (11 inch) springform pans

food prep gloves

food prep gloves

clear acetate cake collars

clear acetate cake collars

freezer

freezer

food processor

food processor

cake turnstile

cake turnstile

DIRECTIONS

1.

For the Chocolate Cake

1.

Preheat the oven to 325°F, grease and line 3 cake pans.

oven

oven

Pam

Pam

parchment paper

parchment paper

(11 inch) cake pans

3 (11 inch) cake pans

2.

In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar. Cream together, scraping the bowl multiple times, for 3-5 minutes, or until the mixture is pale and fluffy.

(7 sticks) butter, softened

1 ¾ lb (7 sticks) butter, softened

sugar

4 lb sugar

stand mixer with paddle attachment

stand mixer with paddle attachment

Babish measuring cups and spoons set

Babish measuring cups and spoons set

rubber spatula

rubber spatula

3.

Once the butter and sugar have lightened in color, add the eggs, 1 at a time, allowing each egg to fully combine into the mixture.

eggs, room temperature

14 eggs, room temperature

rubber spatula

rubber spatula

stand mixer with paddle attachment

stand mixer with paddle attachment

4.

While the butter, sugar, and eggs are mixing, combine the dry ingredients in a separate mixing bowl. Add cocoa powder, cake flour, salt, baking soda, and baking powder to the mixing bowl, and whisk together for 1 minute, or until fully combined.

cocoa powder

¾ lb cocoa powder

cake flour

2 lb cake flour

kosher salt

¼ cup kosher salt

baking soda

2 tbsp baking soda

baking powder

¾ tsp baking powder

Babish mixing bowl

Babish mixing bowl

Babish measuring cups and spoons set

Babish measuring cups and spoons set

whisk

whisk

5.

Then, combine the wet ingredients in a large measuring cup. Whisking the coffee, milk and vanilla extract until combined.

coffee, chilled

2 ⅓ cups coffee, chilled

milk

2 ⅓ cup milk

vanilla extract

¼ cup vanilla extract

Babish mixing bowl

Babish mixing bowl

Babish measuring cups and spoons set

Babish measuring cups and spoons set

whisk

whisk

6.

Once the eggs are all combined, add ⅓ of the dry mixture on low speed. Once that has barely combined, add ⅓ of the liquid mixture and mix until just combined. Alternate until everything has been added.

stand mixer with paddle attachment

stand mixer with paddle attachment

7.

Divide the batter equally into the greased pans and bake until a cake tester shows moist crumbs, About 45-50 minutes. Allow to cool in the pans for 15 minutes, then turn out onto a wire rack and allow to cool completely before slicing.

For the Chocolate Cake

For the Chocolate Cake

(11 inch) cake pans

3 (11 inch) cake pans

oven

oven

cake tester

cake tester

wire cooling racks

wire cooling racks

8.

For the Chocolate Custard

1.

For the Corn Starch Slurry

1.

Prepare the corn starch slurry in a mixing bowl by combining cold milk and cornstarch. Set aside.

cold milk

1 cup cold milk

cornstarch

1 cup cornstarch

Babish mini prep bowls

Babish mini prep bowls

Babish measuring cups and spoons set

Babish measuring cups and spoons set

whisk

whisk

2.

For the Custard

1.

In a medium bowl, whisk the eggs and egg yolks until fully homogenous and set them aside.

eggs

3 eggs

egg yolks

5 egg yolks

Babish mixing bowl

Babish mixing bowl

whisk

whisk

2.

Then, bring the milk and cream to a scald in a pot.

whole milk

4 cups whole milk

heavy cream

7 cups heavy cream

Babish measuring cups and spoons set

Babish measuring cups and spoons set

Babish sauce pot

Babish sauce pot

3.

Once you start to see wisps of steam on the surface of the mixture, ladle 1 cup of the milk-cream mixture into the egg mixture 1 ladleful at a time, whisking continuously.

ladle

ladle

Babish sauce pot

Babish sauce pot

whisk

whisk

Babish mixing bowl

Babish mixing bowl

4.

In a small bowl, whisk the flour with the sugar and reserve. Then slowly add and whisk that mixture to the milk-cream mixture in the pot.

flour

¾ cup flour

sugar

2 ¼ cups sugar

Babish mini prep bowls

Babish mini prep bowls

Babish measuring cups and spoons set

Babish measuring cups and spoons set

Babish sauce pot

Babish sauce pot

whisk

whisk

5.

Bring the mixture up to a slow simmer before slowly adding the flour and sugar to the pot, whisking until dissolved.

flour

¾ cup flour

sugar

2 ¼ cups sugar

Babish sauce pot

Babish sauce pot

whisk

whisk

6.

Stir the cornstarch slurry into the mixture and bring to a bare simmer, whisking continuously.

For the Cornstarch Slurry

For the Cornstarch Slurry

For the Custard

For the Custard

whisk

whisk

7.

Remove from the heat and add chocolate and vanilla extract and stir to combine.

chocolate

12 oz chocolate

vanilla extract

2 tbsp vanilla extract

For the Chocolate Custard

For the Chocolate Custard

rubber spatula

rubber spatula

Babish sauce pot

Babish sauce pot

8.

Whisk and strain through a fine mesh sieve into a mixing bowl until completely silky and smooth.

For the Chocolate Custard

For the Chocolate Custard

Babish mixing bowl

Babish mixing bowl

whisk

whisk

fine mesh sieve

fine mesh sieve

9.

Spread the custard onto a sheet tray and allow it to come to room temperature. Then lightly cover with plastic wrap and chill until fully cold.

For the Chocolate Custard

For the Chocolate Custard

baking sheets

baking sheets

plastic wrap

plastic wrap

fridge

fridge

10.

For the Initial Assembly

1.

Using a bread knife, even out the top of the cakes until level, then cut each cake into at least 6 layers each, or until you run out of cake.

For the Chocolate Cake

For the Chocolate Cake

Babish bread knife

Babish bread knife

2.

Transfer each layer onto a cake board and reserve the leftovers.

For the Chocolate Cake

For the Chocolate Cake

cake board

cake board

3.

Crumble the leftover layers into cake crumbs and set aside. Chill the other layers.

For the Chocolate Cake

For the Chocolate Cake

fridge

fridge

4.

Prepare 2, 11-inch springform pans with parchment paper and cake collars.

parchment paper

parchment paper

clear acetate cake collars

clear acetate cake collars

(11 inch) springform pans

(11 inch) springform pans

5.

Begin with 1 layer of cake on the base of each springform pan, then add chocolate custard.

For the Chocolate Cake

For the Chocolate Cake

For the Chocolate Custard

For the Chocolate Custard

food prep gloves

food prep gloves

(11 inch) springform pans

2 (11 inch) springform pans

clear acetate cake collars

clear acetate cake collars

6.

Using an offset spatula, spread the custard to the edges, and top with another layer of cake. Continue alternating cake and custard until all cake layers have been added, ensuring evenness all the way through, then top with a final layer of custard.

For the Chocolate Cake

For the Chocolate Cake

For the Chocolate Custard

For the Chocolate Custard

(11 inch) springform pans

2 (11 inch) springform pans

offset spatula

offset spatula

7.

Chill in the freezer and prepare the cake crumbs and the chocolate ganache.

freezer

freezer

8.

For the Cake Crumbs

1.

Spread the leftover cake crumbles evenly onto a parchment lined baking sheet. Then transfer to a 350°F convection oven for about 30 minutes.

For the Chocolate Cake

For the Chocolate Cake

parchment paper

parchment paper

baking sheets

baking sheets

oven

oven

2.

After 30 minutes, allow crumbs to cool before blitzing in a food processor until they’re the consistency of breadcrumbs. Set aside.

For the Chocolate Cake

For the Chocolate Cake

food processor

food processor

3.

For the Chocolate Ganache

1.

In a large bowl, add the cream and microwave until steaming. Add chocolate and salt and cover. Allow to sit for several minutes, then uncover and whisk.

heavy cream, scald

1 ½ cups heavy cream, scald

bittersweet chocolate

1 lb bittersweet chocolate

kosher salt

kosher salt

Babish glass bowl

Babish glass bowl

Babish measuring cups and spoons set

Babish measuring cups and spoons set

whisk

whisk

2.

For the Layered Chocolate Cake Assembly

1.

Pour the chocolate ganache onto the surface of one of the cooled cakes in the springform pan. Tilt the pan until the entire surface is covered, then tap it on the counter to remove any bubbles.

For the Chocolate Ganache

For the Chocolate Ganache

For the Chocolate Cake

For the Chocolate Cake

(11 inch) springform pans

2 (11 inch) springform pans

2.

Chill both cakes in the freezer overnight.

For the Chocolate Cake

For the Chocolate Cake

freezer

freezer

3.

Remove the chilled cake without the ganache from its springform pan and remove the cake collar, then set on a cake turnstile.

For the Chocolate Cake

For the Chocolate Cake

cake turnstile

cake turnstile

4.

Then, spread a small layer of custard on top of the cake.

For the Chocolate Custard

For the Chocolate Custard

For the Chocolate Cake

For the Chocolate Cake

cake turnstile

cake turnstile

5.

Remove the springform pan and cake collar from the second, ganache-topped cake, then carefully place it on top of the first cake, making sure all sides are evenly aligned and the cake is level.

For the Chocolate Cake

For the Chocolate Cake

cake turnstile

cake turnstile

6.

Lightly cover the outside with the chocolate custard and lightly press cake crumbs onto the sides.

For the Chocolate Cake

For the Chocolate Cake

cake turnstile

cake turnstile

7.

Let sit for about two to three hours to allow the cake to return to room temperature.

8.

We recommend carefully and slowly heating your knife for easier slicing.

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