This recipe comes from the December issue of Food and Wine. A Chef of Your Own has reworked the recipe to resemble a childhood favorite. Named a Seven-Layer Dobos Torte, we just called it a seven layer cake. It actually has 14 layers, but I think they only count the cake layers. This is pretty easy, but takes a little time and effort, but the over the top results are worth it. (having it at a holiday party this past weekend, my mom said it was better than the original from Katz’ bakery, What a compliment!) this is my adapted recipe.
Seven Layer Cake
Cake
8 large eggs, separated plus 3 large egg yolks
1 pound confectioners’ sugar (4 cups)
1 tsp vanilla
1/2 tsp salt
1 cup all purpose flour
2 Tbls milk
Butter cream
5 ounces semi sweet chocolate
3 large egg yolks
1/4 cup sugar
1 cup half and half
2 Tbls unsweetened cocoa powder
5 sticks butter (1 1/4 pound) unsalted butter, softened
Ganash
1/2 cup heavy cream
1 cup semi sweet chocolate chips
1/8 cup sweetened coconut + drop green food color (optional)
To make the cake: Preheat the oven. Spray two 12×17 inch baking pans with vegetable spray and line with parchment paper. Spray paper. Put the e whites in the bowl of a mixer, with 2 cups of confectioners’ sugar, vanilla, and salt. Beat with a whisk at medium high speed until the whites are stiff and glossy, about 5 minutes. Scrape out and set aside. Add the 11 yolks along with the remaining 2 cups of sugar in the bowl and with a whisk, whip until pale yellow. Fold in flour and milk. Then fold in whites in three parts until no streaks remain. Spread the batter evenly in the prepared pans and bake 12-15 minutes until golden and set.
To make the buttercream: Put the chocolate chips in large bowl. In another bowl, whisk the 3 egg yolks with the sugar until pale, about 2 minutes. In a medium saucepan, heat the half and half with the cocoa powder until hot. Whisk the hot liquid into the yolks, then scrape the mixture back into the saucepan. Cook over moderate heat, whisking constantly, until slightly thickened and a thermometer registers 160 degrees, about 4 minutes. Pour over chocolate and whisk until smooth and melts. Let cool completely. Beat butter in a bowl until creamy. Scrape chocolate mixture into butter and beat until smooth and creamy. Cut each cake layer crosswise into 4, 12 X 4 1/2 inch strips. Layer cake and icing until you have used 7 of the cake layers, ending with buttercream.
To make the Ganash: Heat heavy cream to boiling, pour over chocolate chips and stir until melted. Place cake over cooling rack and pour slightly cooled ganash over cake. Combine food coloring and coconut and use as a garnish if desired.