The 7-Layer Chocolate Cake Taking Over NYC — Most-Ordered

Ingredients

• 300 g Dark Chocolate (70% cocoa) (chopped for melting)
• 200 g Unsalted Butter (softened, cut into cubes)
• 120 ml Whole Milk (scalded then cooled)
• 120 ml Heavy Cream (scalded then cooled)
• 5 g Unflavored Gelatin (bloomed in 2 tbsp ice water)
• 500 g All‑Purpose Flour (sifted)
• 60 g Dutch‑Processed Cocoa Powder (brown) (sifted with flour)
• 60 g Unsweetened Cocoa Powder (black) (sifted with flour)
• 2 tsp Baking Soda
• 2 tsp Baking Powder
• 400 g Granulated Sugar
• 1 tsp Salt
• 1000 ml Buttermilk (room temperature)
• 400 g Vegetable Oil (neutral flavor)
• 8 Large Eggs (room temperature)
• 2 tsp Instant Coffee Powder (adds depth)
• 120 ml Boiling Water
• 2 tbsp Fresh Ginger (grated)
• 100 g Granulated Sugar (for soak)
• 60 ml Sweet Vermouth
• 120 ml Evaporated Milk
• 0.5 tsp Pinch of Salt (for soak)
• 200 ml Heavy Cream (for glaze)
• 30 ml Water (for glaze)
• 3 g Unflavored Gelatin (for glaze) (bloomed in 1 tbsp cold water)
• 80 g Granulated Sugar (for glaze)
• 30 g Unsweetened Cocoa Powder (for glaze)
• 100 g Dark Chocolate (for garnish) (shaved)
• 1 Food‑Safe Acetate Sheet (optional barrier for glaze)
• 7 sheets Parchment Paper (lined in each pan)

Instructions

1. Make Chocolate‑Butter Frosting

   Melt the dark chocolate and butter together in a saucepan over low heat, stirring until smooth. In a separate pot, bring the milk and cream to a gentle boil, then let cool slightly. Bloom the gelatin in ice water, then stir it into the warm milk‑cream mixture. Combine the chocolate‑butter blend with the milk‑cream‑gelatin mixture, blend until glossy, strain through a fine mesh to remove any lumps, and refrigerate to set overnight.

   Time: PT30M

   Temperature: Low heat (approx 120°F)

2. Sift Dry Ingredients

   In a large bowl, sift together the flour, brown cocoa powder, black cocoa powder, baking soda, baking powder, and granulated sugar. Rub the salt into the mixture with your fingertips to break up any clumps.

   Time: PT10M

3. Combine Wet Ingredients

   In another large bowl, whisk the buttermilk, vegetable oil, and eggs until fully incorporated. Set aside.

   Time: PT5M

4. Mix Batter Gently

   Add the wet mixture to the dry ingredients and fold gently with a rubber spatula until just combined—do not overmix. Dissolve the instant coffee in the boiling water, then drizzle into the batter, folding just until the coffee is incorporated.

   Time: PT10M

5. Bake Cake Layers

   Divide the batter evenly among seven 9‑inch round cake pans lined with parchment paper. Bake at 350°F for 20 minutes, or until a toothpick inserted in the center comes out clean. Rotate pans halfway through for even baking.

   Time: PT2H

   Temperature: 350°F

6. Cool and Prepare Soak

   Allow the cakes to cool completely on a wire rack. Meanwhile, combine grated ginger, 100 g sugar, sweet vermouth, evaporated milk, and a pinch of salt in a saucepan; heat gently until sugar dissolves, then let cool. Transfer to a squeeze bottle.

   Time: PT15M

   Temperature: Medium heat (approx 150°F)

7. Soak Cake Layers

   Place each cooled cake layer on a plate and generously brush the ginger‑vermouth soak over the top, focusing on the edges. Let the soak penetrate for 5 minutes before stacking.

   Time: PT10M

8. Assemble with Frosting

   Place the largest layer on a serving board. Using an offset spatula, spread a thin layer of frosting over the top, then spread a thicker ring around the outer edge, pushing excess toward the sides. Stack the next layer and repeat, finishing with the smallest layer on top. Smooth the sides with a bench scraper, keeping the center thinner for visual balance.

   Time: PT30M

9. Chill Assembled Cake

   Cover the assembled cake loosely with plastic wrap and refrigerate for 30‑45 minutes to set the frosting before glazing.

   Time: PT45M

10. Prepare Dark Chocolate Glaze

    In a saucepan, combine heavy cream, water, sugar, and cocoa powder; heat until just simmering. Remove from heat, add bloomed gelatin, stir until dissolved, then bring temperature to 110°F. Add the remaining 100 g dark chocolate and stir until smooth. Strain through a fine mesh into a bowl.

    Time: PT15M

    Temperature: 110°F

11. Glaze the Cake

    Place the optional acetate sheet on a flat surface, set the chilled cake on top, and slowly pour the glaze over the cake, allowing it to flow over the sides. Let the glaze set for 30‑45 minutes at room temperature.

    Time: PT45M

12. Garnish and Serve

    Once the glaze has set, remove the acetate sheet, shave the remaining dark chocolate over the top for texture, and slice the cake into 12 equal wedges using a hot, wet knife for clean cuts.

    Time: PT10M

Nutrition Facts

Calories

520

Protein

6 g

Carbohydrates

58 g

Fat

30 g

Fiber

4 g