28 LAYER CHOCOLATE CAKE

For the Chocolate Cake

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

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.

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.

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.

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

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.

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 Custard

For the Corn Starch Slurry

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

For the Custard

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

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

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.

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.

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

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

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

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

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 Initial Assembly

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.

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

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

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

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

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.

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

For the Cake Crumbs

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

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 Ganache

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.

For the Layered Chocolate Cake Assembly

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.

Chill both cakes in the freezer overnight.

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

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

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.

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

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

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