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decadent chocolate and creme 12 layer cake

(3 ratings)
CatieBBaker avatar
Recipe by
Catie B
@CatieBBaker
LA, CA

This cake is a special, decadent cake that is worth a little extra time and effort for that special dessert! This delicious cake has six layers moist, dense chocolate cake, with six layers of filling, three deep chocolate and three layers of a not too sweet creme. It all adds up to a chocolate experience that will satisfy even the deepest craving for a rich, chocolate, nirvana experience! Once my friends tasted this cake at get togethers,it was often requested as a repeat treat!. Just make sure you save a piece for yourself!

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(3 ratings)
yield serving(s)
prep time 1 Hr
cook time 35 Min
method Bake

Ingredients For decadent chocolate and creme 12 layer cake

  • CAKE INGREDIENTS
  • 3 c
    sifted all purpose flour
  • 3/4 c
    cocoa
  • 1 ½ tsp
    each baking soda, baking powder, and ground cinnamon
  • 2¼ c
    buttermilk
  • 1½ Tbsp
    instant-coffee powder dissolved in 1½ tablespoons hot water
  • 1½ c
    sweet (unsalted) butter, softened
  • 2¼ c
    sugar ( i use fine granulated baking sugar as it blends so well)
  • 3
    eggs, room temperature
  • SOUR CREAM FILLING
  • ¾ c
    heavy cream
  • ¾ c
    confectioners' sugar
  • ¾ c
    thick sour cream
  • CHOCOLATE SOUR CREAM FROSTING
  • ½ c
    sweet (unsalted) butter
  • 1½ c
    confectioners' sugar, sifted and divided
  • ½ c
    cocoa
  • 1½ c
    heavy cream
  • ¾ c
    thick sour cream

How To Make decadent chocolate and creme 12 layer cake

  • 1
    CAKE Preheat oven to 350〫. Grease three 9 inch round cake pans, line bottom with parchment paper; grease paper.
  • 2
    In a large bowl, sift together flour, cocoa, soda, baking powder, and cinnamon. Mix buttermilk and dissolved coffee.
  • 3
    In large mixing bowl, use mixer to cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until thick. On low speed, alternately add dry ingredients with buttermilk mixture in four portions. Continue beating until well blended.
  • 4
    Spread batter evenly into prepared pans. Bake for 35 minutes or until cake tester inserted in center comes out clean. Let cool on wire rack 10 minutes. Remove from pans to wire racks; cool completely. Slice each cake in half horizontally, forming 6 layers.
  • 5
    To assemble cake, place one layer on serving plate. Top with ⅓ of the sour cream filling. Place second layer on filling, then frost with ⅔ cup Chocolate Sour Cream Frosting. Repeat this procedure two additional times. Frost entire care with remaining Chocolate Sour Cream Frosting. Chill Two hours before serving . Note: can withhold a little frosting to decorate top by beading a border along the outside of top layer, as shown in picture, and garnish with fresh raspberries if desired. **Cake layers are easier to slice in half if horizontally if placed in refrigerator for about 1 hour. (after the initial cooling)
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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