BLOGHUNGRY: 7 Layer Chocolate Cake

I made this cake for Popmuse's dad a couple weeks ago. Apparently, this is a pretty iconic cake among Jews in the Northeast. As it turns out it's thin layers of sponge cake surrounded by a decadent surprisingly light tasting frosting. It's a little labor intensive, and I don't recommend making it if you don't have a stand mixer, but it's a pretty impressive slab of cake to have on your plate.

7 Layer Chocolate Cake

Chocolate Buttercream:
1 1/2 cups sugar
3/4 cup water
6 large egg yolks
2 cups (4 sticks) unsalted butter or margarine, softened
1/2 cup vegetable shortening
10 ounces bittersweet or semisweet chocolate, melted and cooled, or 2/3 cup unsweetened cocoa powder
2 teaspoons vanilla extract
Pinch of salt
2 to 3 tablespoons rum or kirsch

To make the buttercream: Stir the sugar and water in a small saucepan over low heat until the sugar dissolves, about 5 minutes. Increase the heat to medium and boil, without stirring, until the syrup reaches the soft-ball stage, or 250°F on a candy thermometer, about 10 minutes.

Meanwhile, beat the egg yolks until pale and thick, about 4 minutes. In a slow, steady stream, pour the hot syrup into the eggs, beating continuously as you pour. (Do not let the syrup touch the beaters or it will spin into threads.) Continue beating until the mixture thickens and cools to room temperature, about 10 minutes.

Beat in the butter and shortening, 2 tablespoons at a time, until absorbed. Gradually beat in the chocolate. Blend in the vanilla, salt, and rum if using. Do not add the flavoring too quickly or the buttercream might curdle. Chill until of spreading consistency, at least 2 hours or up to 1 week. If the buttercream firms too much, return to room temperature before using, about 1 hour.

Cake:
6 large eggs
1 1/4 cups plus 1 tablespoon sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups flour

Preheat the oven to 350°F. Grease the bottoms of two 15 1/2-by-10 1/2-inch pans (or cookie sheets with a 1” lip) and dust with flour, tapping out the excess.

To make the batter: Beat the eggs and sugar until thick and creamy, 5 to 10 minutes. Add the vanilla and salt. Sift the flour over the top and carefully fold it in.

Spread the batter evenly over the bottom of the two prepared pans. Bake until the edges begin to color, 5 to 7 minutes. Cut each pan into three 5” X 10 1/2” rectangles.

To assemble, place a cake layer on a serving plate, spread with 1/8-inch thick layer of buttercream, then place a second layer on top. Repeat layering the buttercream and cake layers. Cover the top of the cake with buttercream. Cover the sides of the cake with buttercream and chill. Store in the refrigerator for up to 1 day or in the freezer. Let stand at room temperature for at least 30 minutes before serving.