24 Layers Double Chocolate Cake

Delectable 24 Layers Chocolate Cake Tutorial

Ingredients

Chocolate Custard:

• 4 Cups Milk
• 4 1/3 Cups. Heavy Cream
• 2 Tbs. +1 Tsp. Vanilla Extract
• 3 Whole Eggs
• 5 Egg Yolks
• 1 1/3 Cup Sugar
• ¾ Cup All Purpose Flour
• 1 Cup Corn Starch
• 14oz Bittersweet Chocolate

24 Layer Chocolate Cake  (makes one 12 inch cake, recipe suggests four 12 inch cakes) 

• 1 ¾ lbs. Butter, softened
• 4 lbs. Granulated Sugar
• 13 Whole Eggs at room temperature
• ¾ lb. Cocoa Powder
• 2 1/8 lbs. Cake Flour
• 1 Tb. Fine Salt
• 2 Tbs. Baking Soda
• ¾ Tsp. Baking Powder
• 2 1/3 cup Cold Coffee
• 2 1/3 cup Milk
• 2 1/3 Tbs. Vanilla Extract

Steps for the 24 Layer Cake 

1. Sift together all of they dry ingredients and reserve
2. Combine the coffee, milk and extract and reserve chilled
3. In a mixing bowl at medium speed, cream the butter and sugar together.  Once creamed, add the eggs one at a time (still at medium speed).
4. Once all the eggs have been incorporated, starting and ending with the dry ingredients, alternately mix in  at slow speed the dry and wet ingredients. Remember to end with a final amount of the dry ingredients.
5. Well spray two 12inch in diameter /3 inches deep cake pans. Cut a circle of parchment paper to cover the bottom of the cake pan and then well spray the visible surface. Divide the batter between the two cake pans.
6. Bake at 325 degrees for about 55 minutes or until the cake is done.
7. Allow cake to cool in the refrigerator until cold.
8. Cut six layers out of each cake
9. Save the top layer of cake to make crumbs
10. Once layers are cut, place thickest layer in the pan
11. Smooth on thin layer of chocolate custard to act as glue
12. Stack next cake layer on top
13. Repeat for following 12 layers to complete the first half of the cake
14. Repeat for second 12 layers for next half of cake in the second pan
15. Once two bases are complete, cover with chocolate ganache
16. Put both halves in the freezer to set for one hour
17. Defrost with blowtorch
18. Make sure custard is soft so two bases stick together
19. Use spatula to smooth custard on outside of cake
20. Spread cake crumbs on custard 
21. Enjoy!
22. There you have it! The insider’s guide to mastering this decedent and complex chocolate masterpiece!

Steps for the Chocolate Custard:

1. Mix eggs together and reserve in a mixing bowl
2. Mix flour and sugar together, reserve
3. Mix one cup of cold milk with the corn starch, reserve
4. Bring all the cream and three cups milk to a boil in a sturdy pot
5. Temper the eggs by slowly whisking in about half of the boiling milk mixture
6. Add the vanilla extract and then pour the tempered eggs back into the remaining milk mixture
7. While simmering, add the sugar/flour mix
8. Add the cornstarch slurry, stirring constantly until thickened
9. Add the chocolate, remove from heat
10. With a hand mixer, burr the custard for a couple of minutes and chill in an ice bath