Seven Layer Cake

Ingredients

• 6 oz Unsalted Butter (softened, cut into cubes)
• 1 cup Granulated Sugar (regular white sugar)
• 4 large Eggs (room temperature)
• 2 tsp Vanilla Extract (pure vanilla)
• 0.25 tsp Salt (kosher or table salt)
• 1.5 cup All-Purpose Flour (sifted)
• 2 cup Heavy Whipping Cream (chilled)
• 0.75 cup Powdered Sugar (sifted)
• 0.25 cup Cocoa Powder (unsweetened)
• 7 oz Dark Chocolate (70% cacao, chopped)
• 2 tbsp Coconut Oil (melted)

Instructions

1. Whisk Eggs

   Place the 4 eggs in a large mixing bowl and whisk until the mixture turns pale and is filled with air bubbles.

   Time: PT2M

2. Cream Butter and Sugar

   Add the softened 6 oz butter and 1 cup granulated sugar to the bowl and beat on medium speed until the mixture is light, fluffy, and pale.

   Time: PT5M

3. Incorporate Eggs and Vanilla

   Gradually add the whisked eggs and 2 tsp vanilla extract to the butter‑sugar mixture, beating just until combined.

   Time: PT2M

4. Add Flour and Salt

   Sift 1.5 cups all‑purpose flour with 0.25 tsp salt, then fold it into the batter until just incorporated, forming a smooth batter.

   Time: PT3M

5. Bake the Sponge Layers

   Divide the batter evenly between two quarter‑sheet pans lined with parchment. Bake in a pre‑heated oven at 350°F for 12–15 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT15M

   Temperature: 350°F

6. Cool the Cakes

   Remove the pans from the oven, let the cakes sit for 5 minutes, then transfer the layers to a cooling rack and allow them to cool completely.

   Time: PT30M

7. Prepare Chocolate Whipped‑Cream Frosting

   In a clean bowl, combine 2 cups heavy whipping cream, 0.75 cup powdered sugar, and 0.25 cup cocoa powder. Whip on high speed until stiff peaks form.

   Time: PT5M

8. Trim and Slice Layers

   Using a ruler or cake leveler, trim the tops of each baked sheet to create a flat surface. Then cut each sheet into six even strips (or seven if you prefer) to obtain the final layers.

   Time: PT5M

9. Make Chocolate Glaze

   Combine 7 oz chopped dark chocolate with 2 tbsp coconut oil in a microwave‑safe bowl. Microwave in 20‑second bursts, stirring between bursts, until fully melted and smooth.

   Time: PT5M

10. Assemble the Cake

    Place one cake layer on a serving plate and spread a generous amount (about one‑fifth of the frosting) evenly. Stack the remaining layers, spreading frosting between each. Use any leftover frosting to apply a thin crumb coat around the entire cake. Finally, pour the chocolate glaze over the top, allowing it to drip down the sides, and spread gently for an even finish.

    Time: PT15M

Nutrition Facts

Calories

547

Protein

6 g

Carbohydrates

60 g

Fat

30 g

Fiber

3 g