12 Layer Moist Chocolate Cake Recipe made entirely from scratch. You’ll be amazed how easy this chocolate cake is to make! And it might just be will be the best chocolate cake you’ll ever have!

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Chocolate Sponge Cake:

– 120 gr All Purpose Flour ( 3/4 cup + 1 tbsp)
– 30 gr Cocoa Powder ( 4 tbsp)
– 1 1/2 tsp Baking Powder
– 1/4 tsp Salt
– 150 gr Sugar (3/4 cup)
– 5 Egg Yolks
– 5 Egg Whites
– 70 gr WARM milk (10 tbsp WARM Milk)
– 70 gr Butter (5 tbsp )

Soft Ganache Recipe:

– 500 gr Heavy Cream (18 ounces)
– 375 gr Dark Chocolate 50% cocoa (13.5 ounces)
– 2 1/2 tbsp Cocoa Powder
– 2 1/2 tbsp Butter
– Pinch of Salt

I used 7 x 11 and 10 x 16 inch pans

NOTE: The sponge itself doesn’t have a deep chocolate flavor because it’s MEANT to be paired with the decadent rich chocolate ganache. This cake sponge is fluffy and light because it was designed to be paired with this ganache, so don’t use other fillings. However, if you’re looking for a basic rich chocolate cake base, check my channel for those cakes 🙂
The consistency of your ganache will vary depending on how warm/cold the climate is. If your kitchen is really warm (Example: It’s summer where you live), you’ll need to put it in the fridge for it to thicken. Keep an eye on it though or the ganache will set up completely. If this does happen, you can microwave it for 20 seconds until it loosens up again.
Do not refrigerate this cake.