Six-layer chocolate cake

When it comes to chocolate cake - you can never have enough layers!
1H 20M

Layers and layers of rich chocolate cake and chocolate ganache make for a truly indulgent cake.

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Chocolate icing


1.Preheat oven to 180°C. Grease two deep 20cm round cake pans; line bases with baking paper.
2.Beat butter, extract and sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg yolks, one at a time, until just combined. Stir in sifted dry ingredients and buttermilk.
3.Beat egg whites in a clean large bowl with an electric mixer until soft peaks form; fold into cake mixture, in two batches. Divide mixture into pans.
4.Bake cakes 1 hour or until a skewer inserted into the centre comes out clean. Cool cakes in pans.
5.Make chocolate icing; reserve half the icing to cover top and side of cake.
6.Split cakes into three layers; place one layer on a plate, spread with one-fifth of the icing. Repeat layering with cake and icing, finishing with a cake layer. Spread reserved icing over top and side.

Chocolate icing

7.Whisk chocolate and butter together in a medium bowl; whisk in sifted icing sugar. Cool icing to room temperature; whisk until thickened and spreadable.

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