Cakery Friday: Seven Layer Cake







Recently, a customer requested  a “traditional seven layer cake.” I was intrigued by the request. I love cake. I especially love seven layers of cake. But I had never heard of this so-called tradition. Many samples ensued.

The resulting cake is unlike any I have ever baked. The extra thin layers of vanilla chiffon cake topped with whipped chocolate buttercream creates the most delicious cake EVER. Yes, I literally mean this is the best thing EVER. Oh, I forgot to mention the ganache topping. The BEST part. Ever. It gives the cake a velvety chocolate finish. To. Die. For. You must get into your kitchen and make it now. Ok?







Gather the ingredients.







Prepare your seven layers of vanilla chiffon cake. I made one batch and divided it seven times. {As opposed to baking a large cake and cutting it into layers, called “torting”}. I baked each layer individually in a 9″ cake pan. Use 10 ounces of batter per pan. Line each pan with parchment paper.









Place the bottom layer of cake on a cake board {on top of turntable if you have one} and top with one generous scoop of chocolate buttercream {use this vanilla buttercream recipe and mix in 1/4 cup of cocoa powder to make it chocolate}. Spread evenly over the cake. Repeat this step with the remaining layers of cake.

Cover the exterior of the cake with a layer of chocolate buttercream. Smooth the exterior with your spatula {as best as you can without eating all of the frosting}. Chill the cake at least one hour while you make the ganache.







To make the ganache:

You’ll need 2 cups of heavy cream and 2 cups of chocolate {make sure you use equal parts}. In a medium saucepan bring the heavy cream to a simmer.  Place the chocolate in a large bowl and pour the simmering cream over top. Allow the mixture to sit for 1 minute {the cream will melt the chocolate}. Gently mix the cream and chocolate together, adding in 2 tablespoons of room temperature butter. Allow the ganache to cool to the touch. It will be a liquid.







To cover the cake with ganache:

Prepare a sheet pan with a drying rack centered on it. Place your chilled cake on the drying rack. Place the ganache in a measuring cup. Generously pour the ganache over the top of the cake. It will drip slowly down the sides. {Resist temptation to touch it!}







Add more ganache {if needed} to completely cover the cake.













Place the entire cake, sheet and drying rack in the refrigerator. Allow the cake to cool completely before serving.







For a printer-friendly version of this recipe click here: 7 Layer Cake

Happy baking, and definitely happy eating of this!

xoxo,

Ali

images via Stephanie Soraya Photography {954}-579-7761



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6 Comments on Cakery Friday: Seven Layer Cake

  1. Wendy
    December 24, 2012 at 3:48 pm (7 years ago)

    I just poured my ganache and now I see why you frosted yours first with a chocolate buttercream. My cake doesn’t have smooth sides like yours does. It will still taste delicious. I made a chocolate layer cake with a peppermint cheesecake between the layers and then covered it in ganache. Can’t wait to taste it!

  2. SunnyCakez
    November 9, 2012 at 10:16 am (7 years ago)

    Hi, i love your article.Myself i am a pastry chef and also run a blog about my own cake recipes.You should take a look, i love feedback.Greetings

  3. Annie
    October 14, 2012 at 6:47 pm (7 years ago)

    Ali – this cake is amazing – my husband loved! We all did – best birthday cake ever!!!! Thank you Thank you!

  4. bigFATcook
    October 13, 2012 at 11:26 am (7 years ago)

    wow! So many layers.. and so chocolaty! Yummy

  5. Tali
    October 12, 2012 at 10:24 am (7 years ago)

    Al, remind me that I want this next time I order. looks amazing!! xoxo

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