Four-Layer Chocolate Tower Cake with Glossy Ganache

By Sprig Originals ✓ · cooked up in Sprig

A tall, unapologetically chocolate layer cake built the easy way: one bowl of hot-coffee cocoa batter baked in two pans, split into four moist layers, stacked with quick chocolate frosting, then drenched in a pourable ganache that sets to a mirror shine. Mini chocolate chips pressed around the base finish the whole wall. Inspired by the towering chocolate cake that ends every meal at a certain nationwide Asian-American chain — no gelato garnish, just cake, frosting, and glaze.

Ingredients

• 2 cup all-purpose flour
• 2 cup granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp fine salt
• 2 large eggs, room temperature
• 1 cup buttermilk, room temperature
• 1/2 cup neutral oil, such as canola or vegetable
• 2 tsp vanilla extract
• 1 cup hot brewed coffee (or hot water)

• 1 cup unsalted butter, softened
• 3 1/2 cup powdered sugar, sifted
• 3/4 cup unsweetened cocoa powder, sifted
• 1/2 cup heavy cream
• 2 tsp vanilla extract
• 1/4 tsp fine salt

• 8 oz semisweet chocolate, finely chopped (or chocolate chips)
• 3/4 cup heavy cream
• 1 tbsp light corn syrup
• 1 tbsp unsalted butter, softened
• 1 pinch fine salt

• 1 cup mini semisweet chocolate chips
• 2 tbsp chocolate shavings or chopped chocolate, optional

Instructions

1. Heat the oven to 350°F. Grease two 8-inch round cake pans, line the bottoms with parchment rounds, then grease the parchment and dust the sides lightly with cocoa powder.
2. In a large bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt until no cocoa lumps remain.
3. Add the eggs, buttermilk, oil, and vanilla. Whisk or beat on medium speed for 1 minute, until smooth and thick.
4. Pour in the hot coffee and whisk just until combined. The batter will be very thin and pourable — that is correct, and it is what makes the layers moist.
5. Divide the batter evenly between the pans (about 3 cups each; a scale helps). Bake 32 to 36 minutes, until the centers spring back and a toothpick comes out with a few moist crumbs. Do not overbake.
6. Cool in the pans 15 minutes, then run a knife around the edges, turn out onto a rack, peel off the parchment, and cool completely, at least 1 hour. For easiest slicing, wrap and chill the layers 30 minutes.
7. Make the frosting: beat the softened butter on medium-high for 2 minutes until pale. Add the powdered sugar and cocoa in three additions on low, then the cream, vanilla, and salt. Beat on medium-high 2 minutes until fluffy and spreadable. If stiff, add cream 1 teaspoon at a time.
8. Level the domed tops of both cakes with a long serrated knife, then split each cake horizontally into two even rounds — you now have four layers.
9. Stack on a cardboard round or serving plate: layer, a scant 3/4 cup frosting spread to the edge, repeat, ending with the fourth layer cut-side down. Use the remaining frosting to coat the sides and top in a thin, smooth layer. Chill 30 minutes, until the frosting is firm to the touch.
10. Make the ganache: put the chopped chocolate, corn syrup, and salt in a heatproof bowl. Heat the cream until it just begins to simmer at the edges, pour over the chocolate, and let sit undisturbed 3 minutes. Stir slowly from the center outward until completely smooth, then stir in the butter for shine.
11. Let the ganache cool to about 90°F — barely warm, thick enough to coat a spoon but still flowing, about 10 to 15 minutes. Set the chilled cake on a rack over a rimmed baking sheet.
12. Pour the ganache over the center of the cake in a steady stream, nudging it toward the edges with an offset spatula so it drips down the sides. Work quickly and resist over-smoothing; the fewer passes, the glossier the set.
13. While the ganache is still tacky, press the mini chocolate chips onto the bottom 1 to 2 inches of the sides and scatter a few over the top with the optional shavings.
14. Let the cake set at room temperature 45 minutes (or 20 minutes in the fridge) until the ganache is firm and shiny. Slice with a hot, dry knife, wiping between cuts. Serve at cool room temperature.

Chef's tips

Nutrition (per serving, estimated)

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