16-layer chocolate cake

Votes: 2

Time: 5 hours 20 minutes
Complexity: easily
Servings: 18

Nutritional value per serving:

Calories 477, total fat 23 G., saturated fats 12 G., proteins 7 G., carbohydrates 66 G., fiber 3 G., cholesterol 198 mg, sodium 117 mg, sugar 59 G.

This luxurious cake, made with 16 layers of airy Genoa sponge and equally airy mousse, captivates with its rich chocolate flavor, enhanced by a coffee syrup infusion. The top layer is covered with a silky ganache and dusted with cocoa powder.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chocolate cake

10 eggs, separate the yolks from the whites
1 and 1/4 cups granulated sugar
1 and 1/4 cups powdered sugar
0.5 cups premium flour
0.5 cup cocoa powder
0.5 cup almond flour
0.5 tsp salt

Coffee syrup

1 cup of water
1 cup of sugar
1 tbsp. instant espresso

Chocolate mousse

1 cup of water
1 cup of sugar
9 egg yolks
450 g melted dark chocolate
2 cups whipped cream
Chocolate ganache, recipe below
Cocoa powder

Chocolate ganache

2 cups heavy cream
280 g chopped bittersweet chocolate

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, almond flour, dark chocolate, cocoa, coffee, cream

Cooking the dish according to the recipe:

Preheat oven to 190°C. Grease 4 baking sheets (30x45x1 cm) with butter, line with parchment paper and grease the paper with butter.
Chocolate cake:

In a bowl, combine the egg yolks and sugar. Heat over a double boiler, whisking until the mixture triples in volume and reaches 110°F (43°C). In another bowl, beat the egg whites until soft peaks form. Gradually add the powdered sugar and continue whisking until smooth and glossy. Fold a quarter of the beaten whites into the yolk mixture. Gently fold in the remaining whites.

Combine flour, cocoa, almond flour, and salt. Sift and carefully fold into the egg mixture, a little at a time. Divide the batter evenly among 4 greased baking sheets and spread it evenly with an offset spatula. Bake for 10–12 minutes. Let cool completely.
Coffee syrup:

Bring water and sugar to a boil in a saucepan. Turn off the heat and stir in the instant espresso. Set aside.

Chocolate mousse:

Bring water and sugar to a boil in a saucepan. Reduce heat. In a bowl, whisk the egg yolks at high speed until light and fluffy. Reduce mixer speed and whisk in the hot sugar syrup. Continue whisking until the mixture cools slightly. Stir in the melted chocolate and whipped cream. Set aside.
Assembling the cake:

Cut each cake layer horizontally in half. Place the first layer on a board. Brush with a little coffee syrup. Evenly spread 1/8 of the chocolate mousse. Place another layer on top and repeat the process until you have 8 layers of sponge cake, brushed with coffee syrup and chocolate mousse. Refrigerate for 2 hours.
Chocolate ganache:

Bring the cream to a gentle simmer. Place the chocolate in a heatproof bowl. Pour the cream over the chocolate and stir until the mixture is smooth. Let cool slightly.
Using a serrated knife dipped in hot water, trim the cake by about 0.5 cm on all sides. Drizzle the ganache over the cake and spread it with an offset spatula so it evenly covers the top and sides of the cake. Refrigerate for 20 minutes or until the chocolate has set. Dust the top with cocoa powder.