24-Layer Chocolate Cake

Skill level: Newb

Learn how to make this delicious and decadent cake made of 12 delicious layers of chocolate cake, caramel filling and topped with yummy fresh berries, shiny ganache and a pretty geode heart! Perfect for Valentines day!



  1. Make your ganache using the ganache recipe.
  2. Bake three 6″ layers of my chocolate cake recipe. After baking, chill in the freezer until almost frozen. This will help you cut them evenly.
  3. Slice the first layer in half, then slice each half in half again so each cake yields four layers.
  4. Combine about 5 cups of easy buttercream with 1/4 cup caramel sauce.
  5. Alternate layers of cake and buttercream and then ice smooth.
  6. Chill in the freezer for 10-20 minutes.
  7. Place your chilled cake on top of a bowl or other small container and inside a large pan to catch the extra ganache.
  8. Pour your ganache over the chilled cake and let it drip for about 5 minutes.
  9. Scrape off the excess drips and transfer to a place or cake stand.
  10. Top with fresh berries and the geode heart topper.
  11. Glaze strawberries with food glaze to keep them looking shiny.
  12. Serve at room temperature so that the cake and buttercream is soft and delicious.

2 comments on “24-Layer Chocolate Cake

  1. Can I use stabilizing whipcream instead of butter cream? My daughter doesn’t like buttercream. I’m making this for her 31st birthday.

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