Sometimes my passion for healthy living and healthy eating totally collides with my second passion . . . all things Southern. I just can’t help it. Growing up there was always this cake that was like manna from Heaven. It was this glorious, decadent thing that only came out at family reunions or major holidays. My mother made sure we always had a Chocolate Layered Cake at every holiday since I can remember. I know I first had this glorious creation at some family reunion, created by a great aunt, and totally fell in love.
So, here I am today, forgetting about being healthy, low carb, avoiding white sugar or any kind of sugar, and throwing my ring in the hat to teach myself how to make the wonderful, decadent, many-layered chocolate layered cake, that is covered with the most delicious chocolate sauce of an icing that will ever touch your tongue, for the Third Son’s 16th Birthday.
If you have been reading for a while, you may remember that this is my “foodie son” who requested Beef Wellington for his 12th birthday! I am hoping that he might be the one and only person that just might appreciate the time and effort of this wonderful dessert.
Here is the recipe from Southern Living. If you are NOT from below the Gnat Line, or even if you are, you might like the video. It goes a long way to explain some of this Southern stuff about this cake. Typically, I am terrible at following a recipe to the “tee” and tend to massage it a bit to fit my own desires. This time I did my best to follow it step by step with no variations!
*Note this is not a true food blog, so my photos are taken with my phone with no fancy lighting while I watched the Dawgs game and the rest of my family was there cheering them on!*
This was my “project” while the rest of my family was in Athens cheering on the DAWGS! It was a good day for all!
LITTLE LAYER CHOCOLATE CAKE
Serves 12 (serving size: 1 slice)
Active 1 hour 30 min. Total 2 hours
24 oz. evaporated milk
6 cups granulated sugar, divided
1 cup unsweetened cocoa powder
3 Tbsp. light corn syrup
1 tsp. Kosher salt, divided
2 ½ cups (5 sticks) unsalted butter, softened, divided
6 large eggs
3 tsp. vanilla extract, divided
4 ½ cups soft winter wheat all purpose flour, such as White Lily
2 Tbsp. baking powder
2 cups whole milk
9 8-inch round disposable aluminum pans
18 8-inch rounds parchment paper
1. Preheat oven to 425°. Prepare 9 8-inch disposable aluminum pans with cooking spray and rounds of parchment paper.
2. To prepare icing, in a large saucepan, whisk together evaporated milk, 3 cups sugar, cocoa powder, corn syrup and ¼ teaspoon salt over medium heat. Attach a candy thermometer to pot and cook, whisking occasionally, to just at soft ball stage (234-236°F), about 15 minutes.
3. Meanwhile, cream 1 ½ cups (3 sticks) butter and remaining 3 cups sugar using a large heavy duty stand mixer. Add in eggs, 2 at a time, until well incorporated, about 2 minutes. Add in 2 teaspoons vanilla. Sift together flour and baking powder in a medium bowl. Add remaining ¾ teaspoon salt to sifted flour mixture. Add flour mixture and milk alternately in 3 additions, beginning and ending with flour mixture. Scrape down sides of mixer bowl with a rubber spatula and mix to incorporate fully, about 1 minute.
3. Once chocolate icing reaches soft ball stage, reduce heat to simmer and add remaining cup (2 sticks) butter and remaining teaspoon vanilla. Stir to melt butter, about 2 minutes. Maintain a very low simmer until first round of cake layers are out of oven.
4. Using a kitchen scale, add 4 oz batter to each prepared pan. Using an offset spatula, spread batter as evenly as possible on bottom of pans. Bake 4 layers at a time for 5 minutes in preheated oven. Remove from pan by placing a wire rack on top of pan and inverting pan to release cake layer. Remove parchment from cake layer and place first layer on cake stand. Remove icing from heat.
5. To assemble cake, pour about ¼ cup hot icing onto first cake layer, just enough to make a very thin layer of icing, but not enough to seep over sides of layer. Repeat with remaining 7 layers.
6. Prepare same cake pans with more cooking spray and rounds of parchment; weigh out 4 oz batter for each pan and spread layers as before. Bake 4 layers at a time for 5 minutes in preheated oven; continue layering cake with icing and baked cake layers. For top layer of icing, pour enough icing over top to seep over sides of cake. Use an offset spatula or small rubber spatula to spread a generous layer of icing to fully cover sides and top of cake. (Icing will be thicker at this point, and you will have some leftover). Let cake set at least 30 minutes or up to 1 day before slicing.
**I did not have any leftover so I’m thinking I added more than necessary on each layer**
I can’t wait to slice and sample tomorrow!
Have you had one of these wonderful layered cakes? Who baked them for you? Let me know if you try this one!
Enjoy Your Day!