Seven Layer Chocolate Cake
User Reviews
5
Seven Layer Chocolate Cake
Description
This Seven Layer Chocolate Cake recipe creates multiple thin vanilla-flavored cake layers made by alternating a well-blended batter of butter, sugar, eggs, and a mix of dry ingredients with soured milk as a buttermilk substitute. Each layer is baked individually at a moderate oven temperature for about 10 minutes, producing evenly cooked and lightly golden layers without overbrowning.
The frosting is crafted from caster sugar, evaporated milk, butter, and chocolate morsels melted and combined into a creamy topping. Once the cake layers have cooled, they are stacked with the chocolate frosting spread between each layer and over the top, forming a rich, moist cake that contrasts softly textured layers with smooth chocolate coating.
This multi-layer cake is well suited for special occasions and offers a balance of vanilla and chocolate flavors. Its relatively thin layers make for a delicate slice that showcases both components distinctly.
See blog post notes for additional tips and tricks on achieving perfect layers and frosting consistency.
Ingredients
Ingredients for Cake Layers
- 5 egg
- 1 cup butter unsalted, softened
- 1 cup granulated sugar or caster sugar, superfine
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour or plain flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup soured milk made by putting 1 tablespoon white vinegar in a measuring cup and topping up to 1 cup with whole milk, mix and leave for 10 minutes before use. This is a classic buttermilk substitution.
Ingredients for Frosting
- 2 cups caster sugar
- 1 cup evaporated milk
- ½ cup butter unsalted
- 6 oz chocolate morsels milk or dark dependent on preference
Instructions
- Preheat oven to 325°F (165C/150C Fan)
- In a medium bowl, mix together flour, baking soda, baking powder and salt with a fork. Set aside.
- In the bowl of an electric mixer, combine butter, sugar and vanilla. Beat until well blended.
- Add eggs one at a time, mixing well after each addition.
- Add flour mixture and soured milk alternating the two and mixing well after each addition.
- Grease and flour 9" cake tins (as many as you have available)
- Pour about 1 cup of batter into each cake tin and carefully spread evenly to the edges.
- Cook each layer for approximately 10 minutes, watching carefully for signs of burning. These are very thin layers and should be lightly golden around the edges, but not browning on top.
- Remove the layers from the oven and immediately flip out onto parchment paper, dusted with flour - repeat the baking process until you have finished making your layers (this recipe should yield seven). Allow the layers to cool completely.
- For the frosting, combine sugar, milk and butter in a medium saucepan and cook over a medium heat, stirring constantly until mixture reaches approximately 230°F as measured on an instant read or candy thermometer.
- Remove from the heat and add chocolate morsels, stirring until the mixture is smooth and chocolate melted.
- Spread some frosting on each layer of the cake and stack these. Move quickly as the frosting will start to harden. The frosting should make enough to sandwich each layer in chocolate, but will not go around the sides of the cake.
Notes
- Preheat your oven to the specified temperature before baking layers to ensure even cooking.
- Use soured milk as a buttermilk substitute by mixing vinegar with milk and letting it sit for 10 minutes prior to use.
- Bake layers carefully to avoid burning; they should be lightly golden on edges but not browned on top.
- Cool layers fully on parchment paper dusted with flour before assembling to prevent sticking and breakage.
- Refer to original blog post for further tips on frosting and layering techniques.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Calories | 467kcal | 23% |
| Carbohydrates | 61.8g | 21% |
| Protein | 5.5g | 11% |
| Fat | 23.4g | 36% |
| Saturated Fat | 14.2g | 71% |
| Cholesterol | 103mg | 34% |
| Sodium | 278mg | 12% |
| Potassium | 118mg | 3% |
| Fiber | 1.1g | 4% |
| Sugar | 46g | 92% |
| Calcium | 82mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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