Layer after layer of pure chocolate essence, this ultimate 6-layer chocolate fudge cake is absolutely perfect!
Six layers of fudge chocolate cake filled with truffles and chocolate mousse, sprinkled with icing sugar on the ganache, covered with mini chocolate chips. This cake is definitely not for those with a conscience!
Absolutely delicious
From the day I started eating solid foods (teething), I loved chocolate cake. Every birthday is chocolate cake, but it's a simple double-sided wrapped chocolate cake. While delicious, those chocolate cakes are nothing special.
But my innate flair for food allowed me to combine ingredients to make great desserts, so I decided to make one of the best chocolate cakes ever!
The best cake
Why is it the best cake?
I don't know what the whim was inspired, but it's the best cake I've ever made, much better than my turtle chocolate cake! Here are a few things that make this cake incredible:
6 layers of perfect chocolate cake
Two chocolate fillings
Ultra lubricated
Stir-fry chicken with more ingredients
There is also Ganash frosting
A bunch of little chocolate chips
There are more chocolate candies on top
If you're a chocolate controller like me, you've probably already fainted after looking at the first photo.
Do they look like crazy chocolates that chill your spine before you taste them?
That's dessert! People are already drooling when they see the cake full, and once you cut the first piece of cake, everyone will lie on the ground!
There are 5 types of chocolate in the cake
There are 5 types of chocolate in this cake
There are 5 different kinds of chocolate in these 6 layers of cake!
Dark Chocolate Cake: The perfect chocolate cake, first appeared in Turtle Chocolate Cake and later in my simple chocolate cake recipe. Dark chocolate flavor, lubricating, fluffy!
Chocolate Mousse: No eggs, no gelatin, no stove cooking! This is a chocolate mousse I have used many times before. A simple Ganash plus a simple whipped cream!
Truffle Ganna Cut Filling/Icing: The filling and icing of this cake is a three-ingredient Ganna Cut filling made with a lot of chocolate, cream and a little butter to help shape the cake.
Mini Chocolate Chips: For extra texture, the entire side of the cake was made with mini chocolate chips! Alternatively, you can also use chopped chocolate or plain size chocolate chips!
Chocolate squares: This is optional, but I highly recommend putting half of the chocolate squares on top of the cake to combine the cake's patterns perfectly!
Dark chocolate cake making points
1, This cake has some ingredients, it has a divine taste and texture. The first is cocoa, and for this cake I use a mixture of regular unsweetened cocoa powder and black cocoa powder. Black cocoa adds a purer flavor and also gives this cake a strong dark contrast!
2, Then when mixing butter and sugar together, be sure to whisk for 5 minutes. This will appear pure white and super fluffy, giving the cake a fluffy texture. At the same time, to add texture (and more flavor) to the cake, we will add sour cream and buttermilk. Just look at the texture of these dark chocolate cupcakes, these two ingredients play a big role in making cake crumbs!
3. Finally, to add the flavor of chocolate, we will add an equal amount of vanilla and instant coffee granules, which exist just to make this cake more chocolatey!
Next, let's consider how to make a 6-layer cake?
When making a 6-tier cake, most people will first bake 3 layers and then cut them in half. Of course you can try, and the result of my attempt is that this cake stand is unstable.
So I'm here to share my experience
First, I divide the batter into 6 portions, add the ice cream, and spread it evenly over the cake plate.
Then go into the oven and bake for 20 minutes, and once baked, let them cool for 10 minutes.
Finally wrap them in plastic wrap and place them in the refrigerator
A little trick
Cake layer: The cake layer is very thin, wrapped in plastic wrap and refrigerated in the refrigerator. It is best to leave it for 3 days. When the cake gets cold and hard, you can handle it with one hand without worrying about the cake breaking.
Chocolate Mousse: Keep the mousse in the refrigerator for a long time, but it doesn't take long, I originally refrigerated it for two days, and it was frozen, so I couldn't spread it on the cake. After I scooped a spoonful of mousse, I also had a spoonful of hot water, which I suggested, refrigerated for 4 hours
Gannaqi consistency: Actually I tried to make Ganna thicken at room temperature, but after 6 hours, it still didn't change. So I put it in the fridge and stirred it every 20 minutes. If you put dried fruit in the refrigerator and it goes unattended, it will solidify and you have to leave it at room temperature for a few hours.