Ganache Layer Cake

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 30mins
  • Serves icon
    Serves
    20
  • Calories icon
    Calories
    610

This 12-layer chocolate cake is pure indulgence, with six layers of rich chocolate sponge and six layers of smooth dark chocolate ganache stacked together. Ideal for birthdays or any celebration, it’s both a crowd-pleaser and a real showstopper. For best results, we recommend using a cake leveller to create even, accurate sponge layers.

recipe updated 21 May 2026

Ingredients

  • Water icon
    Water
    270 g
  • Dark chocolate icon
    Dark chocolate
    800 g
  • Caster sugar icon
    Caster sugar
    375 g
  • Unsweetened cocoa powder icon
    Unsweetened cocoa powder
    270 g
  • Bicarbonate of soda icon
    Bicarbonate of soda
    ¾ teaspoon
  • Baking powder icon
    Baking powder
    1 ½ teaspoons
  • Salt icon
    Salt
    1 teaspoon
  • Plain flour icon
    Plain flour
    330 g
  • Instant coffee icon
    Instant coffee
    1 ½ teaspoons
  • Egg icon
    Egg
    3
  • Buttermilk icon
    Buttermilk
    270 g
  • Vegetable oil icon
    Vegetable oil
    90 g
  • Vanilla extract icon
    Vanilla extract
    2 ½ teaspoons
  • Thickened cream icon
    Thickened cream
    800 g

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Kenwood Chef
  • kCook icon Heatproof bowl
  • kCook icon Saucepan
  • kCook icon Round pan - 20cm (8")
  • kCook icon Small bowl
  • kCook icon Baking tray - medium
  • kCook icon Cake board - 28cm (11")

Step preview

  1. Making the sponge:
  2. Preheat the oven - 150ºC
  3. Grease the tins and line with parchment paper
  4. Fit the Whisk Tool
  5. Add the ingredients into the appliance bowl, fit the splashguard
  6. Whisk until combined - 30 seconds, speed 1
  7. Add the next ingredients into a clean bowl and stir until the coffee has dissolved
  8. Transfer the coffee into the appliance bowl
  9. Then add the next ingredients
  10. Whisk until combined and then scrape the bowl - 1 minute, speed 3
  11. Whisk until combined - 2 minutes, speed 3
  12. Divide the mixture between the prepared tins
  13. Bake until a skewer inserted comes out clean - 25-30 minutes, 150ºC
  14. Remove the tins from the oven and let cool slightly - 10 minutes
  15. Transfer the sponges to a cooling rack and let cool completely
  16. Making the ganache:
  17. Add chocolate into a heatproof bowl and set aside
  18. Add whipping cream into a saucepan
  19. Heat until boiling - medium-high heat
  20. Pour the hot cream over the chocolate and let sit - 5 minutes
  21. Stir the chocolate and cream together until a smooth ganache consistency
  22. Transfer the ganache into a deep-sided tray
  23. Chill in the fridge until the ganache reaches a spreadable and slightly firm consistency - 30 minutes
  24. Trim the top of the cooled sponge layers with a cake leveller or use a bread knife
  25. Slice the sponges in half to create 6 sponge layers and set aside
  26. Place the bottom sponge layer on a cake board and spread with a thin layer of ganache - around the same thickness as the sponges
  27. Top with another sponge layer and spread with a thin layer of ganache
  28. Repeat the process until all layers are used
  29. Coat the top and side of the cake with a thin layer of ganache and smooth out - use a blowtorch or a hot palette knife to soften the ganache if needed
  30. Serve
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