Introduction to 24-Layer Midnight Chocolate Indulgence Cake

Welcome, fellow chocolate lovers! If you’re anything like me, the mere thought of a 24-Layer Midnight Chocolate Indulgence Cake sends your taste buds into a frenzy. This cake is not just a dessert; it’s a celebration of chocolate in its most decadent form. Perfect for impressing guests or simply treating yourself after a long day, this cake is a delightful journey through layers of rich chocolate ganache. Trust me, once you slice into this beauty, you’ll feel like a pastry chef in your own kitchen. Let’s dive into this chocolatey adventure together!

Why You’ll Love This 24-Layer Midnight Chocolate Indulgence Cake

This 24-Layer Midnight Chocolate Indulgence Cake is a chocolate lover’s dream come true! Not only does it boast an impressive 24 layers, but it’s also surprisingly easy to make. The rich, velvety ganache brings a luxurious taste that will have everyone asking for seconds. Plus, it’s perfect for any occasion, whether it’s a birthday bash or a cozy night in. You’ll feel like a superstar in the kitchen!

Ingredients for 24-Layer Midnight Chocolate Indulgence Cake

Gathering the right ingredients is the first step to creating your masterpiece. Here’s what you’ll need for this indulgent cake:

All-purpose flour: The backbone of your cake, providing structure and stability.
Granulated sugar: Sweetens the cake and helps create that delightful texture.
Unsweetened dark cocoa powder: Adds a rich chocolate flavor that’s essential for this indulgence.
Baking powder: A leavening agent that helps the cake rise beautifully.
Baking soda: Works with the baking powder to ensure a light and fluffy cake.
Salt: Enhances the flavors and balances the sweetness.
Buttermilk: Adds moisture and a slight tang, making the cake tender.
Vegetable oil: Keeps the cake moist and adds richness.
Large eggs: Bind the ingredients together and contribute to the cake’s structure.
Vanilla extract: A must-have for that warm, comforting flavor.
Hot strong coffee: Intensifies the chocolate flavor; you can use hot water for a milder taste.
Semi-sweet or dark chocolate chips: These will melt into the ganache, creating a luscious filling.
Heavy cream: Essential for making the ganache rich and creamy.
Unsalted butter: Adds a silky texture to the ganache.
Pinch of salt: Just a touch to enhance the chocolate flavor in the ganache.
Dark chocolate chips: For the glaze, providing that glossy finish.
Corn syrup (optional): Adds shine to the glaze, making it look extra tempting.

For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!

How to Make 24-Layer Midnight Chocolate Indulgence Cake

Step 1: Preheat and Prepare

First things first, preheat your oven to 350°F (175°C). While that’s heating up, grease and line three 9-inch round cake pans with parchment paper. This will ensure your cake layers come out easily, without any sticky surprises. Trust me, it’s worth the extra step!

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened dark cocoa powder, baking powder, baking soda, and salt. This dry mix is the foundation of your 24-Layer Midnight Chocolate Indulgence Cake, so make sure it’s well combined for even flavor throughout.

Step 3: Combine Wet Ingredients

Now, it’s time to add the wet ingredients! Pour in the buttermilk, vegetable oil, eggs, and vanilla extract into the dry mixture. Mix everything together until it’s smooth and creamy. This is where the magic starts to happen, and your kitchen will smell divine!

Step 4: Incorporate Coffee

Next, stir in the hot strong coffee. This step is crucial as it enhances the chocolate flavor. Don’t worry if the batter seems thin; that’s exactly how it should be! A thin batter means moist, tender layers in your cake.

Step 5: Bake the Layers

Divide the batter evenly among the prepared pans. Bake them in the preheated oven for about 20–25 minutes. Keep an eye on them! You’ll know they’re done when a toothpick inserted in the center comes out clean. Your kitchen will be filled with the aroma of chocolate bliss!

Step 6: Cool and Slice

Once baked, let the cakes cool completely in the pans. After cooling, carefully slice each cake horizontally into 8 thin layers. A long serrated knife or a cake leveler works wonders here. This is where the 24 layers come to life!

Step 7: Prepare the Ganache

In a saucepan, heat the heavy cream until it just begins to simmer. Pour it over the semi-sweet chocolate chips and unsalted butter in a heatproof bowl. Let it sit for 2 minutes, then stir until it’s smooth and glossy. This ganache is the heart of your cake!

Step 8: Layer the Cake

Place one cake layer on a serving board and spread a thin layer of ganache on top—about 2 tablespoons should do. Repeat this process, stacking the layers and adding ganache in between each one. Keep going until all 24 layers are stacked high and proud!

Step 9: Chill and Smooth

Once your cake is stacked, spread the remaining ganache around the sides to smooth the exterior. Chill the cake in the refrigerator for about an hour. This helps set the structure and makes it easier to glaze later. Patience is key here!

Step 10: Create the Glaze

For the final touch, heat more heavy cream until steaming, then pour it over dark chocolate chips and corn syrup. Let it sit for a minute, then stir until shiny and smooth. This glaze will give your cake that irresistible glossy finish!

Step 11: Final Chill

Pour the glaze over the chilled cake, allowing it to drip down the sides. Refrigerate for at least one more hour before slicing. This final chill ensures that every slice is as beautiful as it is delicious. You’re almost there!

Tips for Success

Always use room temperature ingredients for a smoother batter.
Invest in high-quality chocolate for the ganache and glaze; it makes a world of difference.
When slicing the cake layers, use a long serrated knife for clean cuts.
Chill the ganache before spreading; it will be easier to work with.
Don’t rush the chilling process; it helps the cake hold its shape.

Equipment Needed

9-inch round cake pans: You can use any round pans, but these are ideal for even layers.
Mixing bowls: A large bowl for mixing and a smaller one for ganache.
Whisk: A hand whisk or electric mixer works well for combining ingredients.
Serrated knife: Essential for slicing the cake layers evenly.
Spatula: Perfect for spreading ganache and smoothing the cake.

Variations

Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for a delicious gluten-free version.
Vegan Twist: Replace eggs with flaxseed meal and use plant-based milk and vegan butter for a vegan-friendly cake.
Flavor Infusion: Add a splash of orange or peppermint extract to the ganache for a unique flavor twist.
Nutty Delight: Incorporate finely chopped nuts, like walnuts or hazelnuts, between the layers for added texture and flavor.
Fruit Layering: Add layers of fresh raspberries or strawberries between the chocolate layers for a fruity contrast.

Serving Suggestions

Pair with a scoop of vanilla ice cream for a delightful contrast.
Serve alongside fresh berries to add a pop of color and freshness.
Drizzle with extra ganache for an indulgent touch.
Accompany with a rich cup of coffee or espresso to enhance the chocolate flavor.
Garnish with chocolate curls or a dusting of cocoa for an elegant presentation.

FAQs about 24-Layer Midnight Chocolate Indulgence Cake

Can I make the 24-Layer Midnight Chocolate Indulgence Cake ahead of time?

Absolutely! This cake can be made a day in advance. Just store it in the refrigerator after glazing. It actually tastes even better the next day as the flavors meld together!

What can I substitute for buttermilk in this recipe?

If you don’t have buttermilk, you can easily make a substitute. Just mix one cup of milk with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and you’re good to go!

How do I store leftover cake?

Store any leftover 24-Layer Midnight Chocolate Indulgence Cake in an airtight container in the refrigerator. It should stay fresh for up to a week, but I doubt it will last that long!

Can I freeze this cake?

Yes, you can freeze the cake! Just wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Thaw it in the fridge overnight before serving.

What’s the best way to slice the cake for clean cuts?

To achieve clean slices, use a sharp knife warmed under hot water. Wipe the knife clean between cuts to keep those layers looking pristine. Your guests will be impressed!

Final Thoughts

Creating the 24-Layer Midnight Chocolate Indulgence Cake is more than just baking; it’s an experience filled with joy and satisfaction. Each layer tells a story of rich chocolate and creamy ganache, making every slice a moment to savor. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cake brings people together. I can’t help but smile when I see the delight on my loved ones’ faces as they take their first bite. So, roll up your sleeves, embrace the chocolatey adventure, and let this cake be the star of your next gathering!

24-Layer Midnight Chocolate Indulgence Cake unveiled!

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Author: Kitchen-pop
Total Time: ~3½ hours
Yield: 12–14 servings 1x
Diet: Vegetarian

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Description

A decadent 24-layer chocolate cake featuring rich chocolate ganache and a glossy glaze, perfect for chocolate lovers.

Ingredients

Scale

2 cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened dark cocoa powder
2 tsp baking powder
1 ½ tsp baking soda
½ tsp salt
1 cup buttermilk (room temperature)
½ cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup hot strong coffee (or hot water for milder flavor)
3 cups semi-sweet or dark chocolate chips (60–70% cocoa)
1 ½ cups heavy cream
4 tbsp unsalted butter
1 tsp vanilla extract
Pinch of salt
1 cup dark chocolate chips
½ cup heavy cream
1 tbsp corn syrup (for shine, optional)

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Instructions

Preheat oven to 350°F (175°C). Grease and line three 9-inch round pans with parchment paper.
In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
Add buttermilk, oil, eggs, and vanilla; mix until smooth.
Stir in hot coffee (batter will be thin — that’s perfect).
Divide evenly among the pans and bake 20–25 minutes, until a toothpick comes out clean.
Cool completely, then slice each cake horizontally into 8 thin layers (use a long serrated knife or cake leveler).
In a saucepan, heat heavy cream until it just begins to simmer.
Pour over chocolate chips and butter in a heatproof bowl. Let sit for 2 minutes, then stir until smooth.
Add vanilla and salt; whisk until glossy.
Chill for about 30–40 minutes until thickened but still spreadable.
Place one cake layer on a serving board; spread a thin layer of ganache (about 2 tbsp).
Repeat layering cake and ganache until all 24 layers are stacked.
Spread the remaining ganache around the sides to smooth the exterior.
Chill for 1 hour to set the structure.
Heat heavy cream until steaming (not boiling).
Pour over chocolate chips and corn syrup; let stand 1 minute, then stir until shiny and smooth.
Pour over the chilled cake, letting it drip evenly down the sides.
Refrigerate for at least 1 more hour before slicing.
Use a sharp knife warmed under hot water for clean cuts.
Garnish with chocolate curls or a dusting of cocoa if desired.

Notes

Ensure all ingredients are at room temperature for best results.
Use high-quality chocolate for the ganache and glaze for a richer flavor.
For a milder flavor, substitute hot water for coffee.

Prep Time: 1 hour
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 30g
Sodium: 200mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 6g
Cholesterol: 70mg