12-Layer Chocolate Cake

Name: 12-Layer Chocolate Cake
Prep time: 45 min
Cook time: 50 min
Total time: 95 min
Ingredients: 250 g Almond meal; 250 g Powdered sugar; 300 g Eggs, at room temp; 50 g All purpose flour; 25 g Unsweetened cocoa powder; 2 g Baking soda; 120 g Butter, melted; 100 g Water; 100 g sugaS; 5 g vanillaV; 40 g Cointreau, grand marnier, rum, armagnac...; 440 g Dark chocolate; 450 g Heavy cream; 350 g Milk chocolate; 120 g Hazelnut praliné or Nutella; 70 g Dark chocolate; 10 g Neutral oil; 200 g Dark chocolate; 20 g Neutral oil; 15 g Unsweetened cocoa powder; 200 g Heavy cream; 60 g Honey

I am pleased to present to you my 12-layer chocolate cake, a delicious and visually stunning dessert that will surely impress your guests. This multi-layered cake is a classic North American favorite, with a twist inspired by the popular naked cake trend that emerged in weddings in 2010. To create this show-stopping cake, I use a third of the honey ganache glaze recipe to cover the top, giving it a beautifully smooth and glossy finish. The key to a successful ganache base cake lies in the choice of sponge. For this recipe, I recommend using viennois biscuit, Joconde biscuit, or pain de Gênes. Pain de Gênes, also known as the "bread of Genoa," is a cake made primarily from almond paste, eggs, and melted butter, with just a minimal amount of flour. This makes it a great option for those looking for a gluten-free dessert. When it comes to enjoying a cake with ganache, remember that it's best served at room temperature. Allow the cake to sit out for a couple of hours before serving to ensure the ganache is perfectly soft and luscious. You've always wanted to create a stunning and delicious multi-layered chocolate cake? You're in the right place. Get ready to elevate your baking skills and wow your guests with this decadent dessert.