Decadent Six-Layer Chocolate Cake

Tastes like home.

“To me, that’s what “tastes like home” really means. It’s not just about chocolate – although this recipe is loaded with it! It’s the feeling that comes with sharing something made with heart. A cake that brings people together and turns an ordinary moment into something memorable.”

Kirsten Tibballs says…

For me, chocolate cake has always felt like home. Long before I became known as the Chocolate Queen, it was the cake I made for birthdays, celebrations and any other excuse I could find to put something a little special on the table. There’s something comforting about a classic chocolate cake with its rich aroma filling the kitchen as it bakes and the anticipation of devouring the first slice.

This decadent six-layer chocolate cake captures everything I love about baking with chocolate. Soft chocolate cake brushed with rich chocolate soak, layered with luscious ganache and topped with chocolate curls.

It’s pure indulgence but also the kind of cake that brings people together. A cake like this isn’t something you quietly cut a sliver from: it’s a table centrepiece that will have people returning for just a little more.

Chocolate has played a huge role in my life and career, but at its heart it’s always been about sharing. Some of my favourite memories are of baking for family and friends, watching faces light up when dessert is served, hearing the hum of conversation around the table and that inevitable moment when someone asks for the recipe. Food has a wonderful way of creating connections and turning simple ingredients into memories.

This cake is somehow rich, comforting and celebratory all at once. Each slice genuinely feels joyful and generous. It’s the type of dessert that invites you to slow down, share in the moment with those around you and savour every bite.

To me, that’s what “tastes like home” really means. It’s not just about chocolate – although this recipe is loaded with it! It’s the feeling that comes with sharing something made with heart. A cake that brings people together and turns an ordinary moment into something memorable.

Ingredients

Serves 12–15

vegetable oil spray, for greasing
420g plain flour
105g Dutch-processed cocoa powder
15g bicarbonate soda
1 teaspoon baking powder
420g caster sugar
1 teaspoon salt
115ml coconut oil or vegetable oil
100g whole eggs
120ml buttermilk, see note
1 teaspoon vanilla bean paste
120ml hot water
250g good-quality milk chocolate, for curls

Chocolate Ganache

540ml thickened cream
1 teaspoon vanilla bean paste
60g liquid glucose
1140g good-quality milk chocolate

Chocolate Soak

100ml water
100g caster sugar
1 teaspoon vanilla bean paste
1 tablespoon Dutch-processed cocoa powder

Method

Heat the oven to 150°C, fan forced. Grease two 18cm round cake tins with vegetable oil spray, then line them with baking paper.

Sieve the flour, cocoa powder, bicarbonate soda and baking powder into a bowl, add the sugar and salt, then set aside. In the bowl of a stand mixer fitted with a whisk attachment, whip the coconut oil, eggs, buttermilk and vanilla for one minute.

Add the dry ingredients and mix until just combined. While continuing to mix, slowly add the hot water in a continuous stream. Divide the batter evenly between the two prepared cake tins.

Bake in the preheated oven for 50–55 minutes, until a skewer is inserted into the centre and comes out clean. Allow to cool at room temperature before placing into the freezer for a minimum of one hour.

Then, using a serrated edged knife, trim the tops off the chilled cakes. Slice each cake into three equal layers and store in the freezer until assembling.

To make the ganache, combine the cream, vanilla and glucose in a saucepan over medium heat and bring to a boil. Meanwhile, place the chocolate in a microwave-safe plastic bowl and heat in 30-second increments until it is 50 per cent melted.

Pour the hot cream mixture over the semi-melted chocolate and whisk until the chocolate is completely melted and incorporated. Cover the surface of the ganache with plastic wrap and allow to stand at room temperature for approximately three hours, until firm but still spreadable.

To make the chocolate soak, combine the water, sugar and vanilla in a saucepan over high heat and bring to a boil. Once the sugar is completely dissolved, remove from the heat, add the cocoa powder and whisk until there are no lumps remaining. Set aside to cool completely at room temperature.

To make the milk chocolate curls, place final 250g of chocolate in a microwave-safe plastic bowl and heat in 30-second increments, stirring in between. Once it’s half solid and half liquid, stir vigorously until completely melted.

Spread a small amount of the tempered chocolate in a thin layer over a stone or smooth cold work surface. Work the chocolate backwards and forwards with an offset palette knife just until it begins to go dull.

Use a metal scraper or the blade of a knife to scrape the chocolate, creating differently shaped curls. Allow to set at room temperature.

To assemble, place the first layer of chocolate cake on a serving plate. Using a pastry brush, brush the surface of the cake generously with the chocolate soak. Spread one-sixth of the ganache over the cake, pushing it towards the edges. Repeat with the remaining chocolate cake layers, chocolate soak and ganache. Top the finished cake with the chocolate curls.

CHOCOLATE ALL DAY BY KIRSTEN TIBBALLS IS OUT NOW THROUGH MURDOCH BOOKS.

Published in ed#758

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