Do you have some extra time on your hands? If you spend it making this cake you will not be sorry. Now the question, how many layers can you make? 12, 14, 16? To make the process a bit easier, gather at least 6 9-inch cake pans.
This is a sweet dessert so one cake serves 15 to 20. Good luck and have fun!
Chocolate layer cake
1 ¾ C butter (3 ½ sticks), 1 C @ room temperature
5 oz (5 squares) unsweetened chocolate melted
7 C sugar
2 ¼ C (18 oz) evaporated milk
3 tsp vanilla extract
1 Tbls instant French roast coffee granules
6 large eggs, room temperature
2 C plus 1 Tbls milk
4 C self-rising flour
Non-stick baking spray
Make the cake glaze first. In a large saucepan, melt ¾ C of the butter and mix it with the melted chocolate and 4 ½ C of the sugar.
Stir in the evaporated milk, 2 tsp of the vanilla, and the instant coffee.
Cook the glaze over medium-high heat until it boils.
Reduce the heat to low and continue cooking, stirring constantly, until the mixture thickens, about 20 minutes. Remove the glaze from the heat.
When cooled a bit, return to low heat as needed, as the glaze must be warm to spread on the cake layers.
Stir in the evaporated milk, 2 tsp of the vanilla, and the instant coffee.
Cook the glaze over medium-high heat until it boils.
Reduce the heat to low and continue cooking, stirring constantly, until the mixture thickens, about 20 minutes. Remove the glaze from the heat.
When cooled a bit, return to low heat as needed, as the glaze must be warm to spread on the cake layers.
Preheat the oven to 350º. Spray using non-stick baking spray or grease and flour at least four 9-inch cake pans.
Cream the remaining 1 C butter and remaining 2 ½ C sugar until smooth.
Add the eggs, one at a time, beating after each addition just until blended.
Mix the remaining 1 tsp vanilla with the milk (2 C plus 1Tbls) and add alternately with the flour, beginning and ending with flour.
Put a very thin layer of batter -about 7 Tbls- in each pan, shaking the pans to distribute the batter to the edges.
Bake the layers for 11 to 13 minutes.
Remove the layers from the pans and frost (a combination of drizzle and lightly spreading works) immediately with the warm icing. Continue baking layers with remaining batter at least twelve!
Cream the remaining 1 C butter and remaining 2 ½ C sugar until smooth.
Add the eggs, one at a time, beating after each addition just until blended.
Mix the remaining 1 tsp vanilla with the milk (2 C plus 1Tbls) and add alternately with the flour, beginning and ending with flour.
Put a very thin layer of batter -about 7 Tbls- in each pan, shaking the pans to distribute the batter to the edges.
Bake the layers for 11 to 13 minutes.
Remove the layers from the pans and frost (a combination of drizzle and lightly spreading works) immediately with the warm icing. Continue baking layers with remaining batter at least twelve!
Hopefully this will become a family favorite.
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You should probably give Bakerella some credit for the photo at least!
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