Six-layer chocolate cake

Cut yourself a big slab of this rich, chocolatey and utterly decadent six-layered chocolate cake. It's perfect for a birthday party, Valentine's Day or just an indulgent weekend treat.

  • 20 mins preparation
  • 1 hr cooking
  • Serves 16
  • Print


Six-layer chocolate cake
  • 350 gram butter, softened
  • 2 teaspoon vanilla extract
  • 3 cup (660g) caster sugar
  • 8 eggs, separated
  • 1 1/2 cup (225g) self-raising flour
  • 1/2 cup (50g) cocoa powder
  • 1 1/2 cup (375ml) buttermilk
Chocolate icing
  • 600 gram dark chocolate, melted
  • 375 gram butter, melted
  • 3/4 cup (120g) icing sugar


Six-layer chocolate
  • 1
    Preheat oven to 180°C/160°F. Grease two deep 20cm (8-inch) 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: Whisk chocolate and butter together in a medium bowl; whisk in sifted icing sugar. Cool icing to room temperature; whisk until thickened and spreadable. 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.

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