Gigantic Chocolate Cake Recipe
Decadent, ten-layer chocolate cake with Baileys Irish Cream, chocolate mousse, and ganache.
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Ingredients
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Cake Layers
Chocolate Mousse Filling
Ganache Topping
Method
Cake Layers
- 1
Prepare the Oven and Pans
Preheat your oven to 350°F (175°C) and grease and flour ten 8-inch round cake pans.
- 2
Mix Dry Ingredients
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- 3
- 4
Add Boiling Water
Carefully stir in the boiling water until the batter is smooth.
- 5
Bake the Layers
Divide the batter evenly among the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 6
Cool the Layers
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Chocolate Mousse Filling
- 7
Melt Chocolate
In a microwave-safe bowl, melt the semisweet chocolate chips in 30-second intervals until smooth. Allow to cool slightly.
- 8
Whip Cream
In a separate bowl, whip the heavy cream until soft peaks form. Add sugar and vanilla extract, continue to whip until stiff peaks form.
- 9
Gelatin Preparation
In a small bowl, combine gelatin powder and cold water. Let it sit for 5 minutes to bloom.
- 10
Combine Mousse Ingredients
Gently fold the melted chocolate into the whipped cream until well combined. Then, stir in the bloomed gelatin.
Ganache Topping
- 11
Heat Cream
In a saucepan, heat the heavy cream over medium heat until it begins to simmer.
- 12
Combine Ganache Ingredients
Remove from heat and add the semisweet chocolate chips and Baileys Irish Cream. Stir until smooth and glossy.
- 13
Cool Ganache
Let the ganache cool slightly before using it to top the cake.
Assemble the Cake
- 14
Layer the Cake
Once the cake layers are completely cool, place the first layer on a serving plate. Spread a generous layer of chocolate mousse on top.
- 15
Repeat Layers
Continue layering the cake with mousse and remaining layers until all ten layers are stacked.
- 16
Top with Ganache
Pour the ganache over the top of the cake, allowing it to drip down the sides.
- 17
Chill the Cake
Refrigerate the assembled cake for at least 2 hours before slicing.