Description
This Seven Layer Chocolate Cake is a decadent multi-layered dessert featuring thin, delicate cake layers baked individually and sandwiched with a rich, smooth chocolate frosting. The light but flavorful sponge combined with creamy chocolate frosting makes it an impressive yet approachable cake for any special occasion.
Ingredients
Cake Layers
- 5 eggs
- 1 cup unsalted butter, softened
- 1 cup superfine granulated sugar (or caster sugar)
- 1 tsp vanilla extract
- 2½ cups all purpose flour (or plain flour)
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup soured milk
Chocolate Frosting
- 2 cups caster sugar
- 1 cup evaporated milk
- ½ cup unsalted butter
- 6 oz chocolate morsels (milk or dark chocolate, depending on preference)
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C, 150°C fan) to prepare for baking the delicate cake layers.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, baking powder, and salt using a fork until evenly mixed. Set aside.
- Cream Butter and Sugar: In the bowl of an electric mixer, beat together the softened butter, superfine sugar, and vanilla extract until well blended and fluffy.
- Add Eggs: Add the eggs one at a time to the butter mixture, beating well after each addition to ensure a smooth batter.
- Combine Flour and Milk: Alternately add the flour mixture and soured milk to the wet ingredients, mixing well after each addition to create a smooth batter.
- Prepare Cake Tins: Grease and flour 9-inch cake tins or pans according to availability to prevent sticking.
- Portion Batter: Pour about 1 cup of batter into each cake tin and carefully spread it evenly to the edges for uniform thin layers.
- Bake Layers: Bake each cake layer for approximately 10 minutes. Watch carefully to achieve a lightly golden edge with no browning on top, as these layers are very thin.
- Remove and Cool: Immediately flip baked layers onto parchment paper dusted with flour to avoid sticking. Repeat the baking process until all seven layers are made. Allow the layers to cool completely.
- Make Chocolate Frosting: In a medium saucepan, combine the caster sugar, evaporated milk, and butter. Cook over medium heat, stirring constantly until the mixture reaches about 230°F (110°C) on a candy thermometer.
- Add Chocolate: Remove the pan from heat and stir in the chocolate morsels until smooth and fully melted to create a rich frosting.
- Assemble Cake: Quickly spread frosting between each cake layer and stack them. The frosting will start to harden, so work swiftly. This frosting sandwiches each layer but is not used around the sides of the cake.
Notes
- Ensure thin layers bake quickly and evenly; watch carefully to prevent overbaking.
- The frosting should be warm and spreadable but will harden as it cools, so assemble promptly.
- Soured milk can be made by adding 1 tablespoon vinegar or lemon juice to 1 cup milk, let stand for 5-10 minutes.
- If you don’t have multiple cake tins, bake layers one at a time, flipping out carefully onto parchment paper to cool.
- This cake is best served the day it’s assembled for optimal texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
