6 Layer Chocolate Cake Recipe
cacao nib crumble, salted caramel ice cream, caramelized milk chocolate ganache
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Ingredients
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Cake and Toppings
Method
Preparation
- 1
Prepare the Cake Layers
Preheat your oven to 350°F (175°C). Grease and flour six 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- 3
- 4
Combine Mixtures
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Slowly stir in the boiling water until the batter is smooth.
- 5
Bake the Cakes
Divide the batter evenly among the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- 6
Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- 7
Prepare the Ganache
In a saucepan, heat the heavy cream until just simmering. Pour over the chopped milk chocolate in a bowl and let sit for 5 minutes. Stir until smooth.
- 8
Assemble the Cake
Place one cake layer on a serving plate, spread a layer of ganache, then repeat with remaining layers. Top with cacao nibs and finish with the remaining ganache.
- 9
Serve
Serve slices of the cake with a scoop of salted caramel ice cream on the side.
