Chocolate is easily one of my biggest vices. If it’s built into a cake or pastry – especially with dark chocolate – I’m usually a goner.
So when I headed to The Fullerton Hotel in Sydney’s CBD to try its signature 32-layer chocolate cake, I knew I was in trouble.
Yes, you read that correctly: 32 layers. A friend who tried it a few weeks earlier warned me it was strictly meant for sharing, but I took that as a personal challenge.
A Happy Accident
Like many great recipes, this one started with a simple craving. On a gloomy, rainy afternoon, The Fullerton’s Head Pastry Chef, Jessica Timpano, wondered why chocolate cake wasn’t already on the menu -and set out to create something unforgettable.
Interestingly, the cake was originally meant to have 27 layers. But after Jessica and her team accidentally miscounted during development, they decided to embrace the “happy accident” and stick with 32.
Since launching in 2025, the towering creation has turned heads and become an instant signature staple, with the hotel serving more than 6,500 slices to date.
The Taste Test
When the slice was set down in front of me, I immediately regretted my solo mission. I felt a bit like Bruce Bogtrotter facing down Miss Trunchbull in Matilda – except I was there voluntarily.
As the chocolate sauce was poured over the slice and a side of fresh cream was placed beside it, my intimidation set in. But as I worked my way through layer by layer, I was surprised to find it wasn’t overly heavy or cloying.
That lightness was entirely by design, Jessica told me:
“From the beginning, I knew this cake was going to be served from the fridge, so creating the right texture was really important,” she explained. “We spent a lot of time experimenting with different recipes and components to make sure it would still feel light and enjoyable to eat.”
“We ultimately decided to use a silky crémeux, which gives the cake a luxurious texture while balancing the flavour.”
Because the crémeux contains no added sugar, the slice avoids being overly sweet. Instead, it relies on Valrhona Hukambi 53% chocolate -a rich blend of Brazilian cocoa, French milk, and Madagascan vanilla – paired with a premium, mahogany-red cocoa powder that ensures a consistent chocolate profile across all 32 layers.
The Verdict
If you pace yourself, it doesn’t feel anywhere near as decadent as it looks.
I treated it like a marathon rather than a sprint, taking breaks along the way. In the end, I had to call it quits with 12 layers left—though I happily packed up the leftovers to finish with my family the next day.
(Oh, and Jessica mentioned the hotel also sells the whole cake for special celebrations. I probably shouldn’t know that, but I might just become a regular…)
