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24 Layer Chocolate Cake

A decadent 24 Layer Chocolate Cake perfect for celebrations, featuring rich layers of chocolate and smooth frosting that's sure to impress everyone.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 24 servings
Course: Celebration, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2.5 cups all-purpose flour
  • 2.5 cups granulated sugar
  • 1.5 cups unsweetened cocoa powder
  • 2.5 tsp baking powder
  • 1.5 tsp baking soda
  • 1.5 tsp salt
  • 4 large eggs
  • 2 cups whole milk
  • 1 cup vegetable oil
  • 2 tsp vanilla extract
  • 2 cups boiling water
For the Frosting
  • 1.5 cups unsalted butter (softened)
  • 4 cups powdered sugar
  • 1.5 cups unsweetened cocoa powder
  • 1 cup heavy cream
  • 2 tsp vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour 24 mini cake pans.
  2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk well.
  3. Add the eggs, milk, vegetable oil, and vanilla to the dry ingredients. Mix until well combined, then gradually stir in the boiling water.
  4. Pour the batter equally into mini cake pans and bake for about 20-25 minutes until a toothpick comes out clean.
  5. Let the cakes cool for a few minutes before transferring them to wire racks.
Frosting
  1. In a large mixing bowl, beat the softened butter until creamy.
  2. Gradually add the powdered sugar and cocoa powder, mixing on low speed until combined.
  3. Add the heavy cream and vanilla. Beat until fluffy and smooth.
Assembly
  1. Once the cakes are completely cool, start frosting by placing one layer on a serving plate and spreading frosting on top, then add another layer.
  2. Continue stacking and frosting until all layers are in place.
  3. Use any remaining frosting to cover the entire cake and decorate with chocolate shavings, sprinkles, or berries as desired.

Notes

You can bake the layers a day in advance and assemble them later. If frosting is too soft, chill it for a few minutes before spreading. Remember, a little imperfection adds character.