Seven Layer Cake
Seven Layer Cake is closely related to the Hungarian classic Dobos Torte, both of which are rooted in Central and Eastern European baking traditions. Dobos Torte, was created by pastry chef József Dobos in 1884 and quickly became a symbol of refined European patisserie. Both cakes consist of alternating layers of thin sponge cake and a rich chocolate buttercream. The difference is in the topping. The Dobos is covered with caramel, while the Seven Layer Cake is usually covered in a chocolate glaze
The transformation from Dobos Torte to Seven Layer Cake probably occurred as the recipe evolved through migration and the preferences of various communities, particularly Jewish Immigrants. Many of these immigrants brought European pastry traditions, including the Dobos Torte, with them. In adapting the recipe for local bakeries, the focus shifted away from the intricate caramel topping to the simpler glaze method.
For my updated version, I experimented with several cake recipes. Two turned out overly thin and dense, resembling the Dobos Cake layers from which the Seven Layer Cake originates.
For the third attempt, I opted for a nine-egg version of our Butter Sponge Cake which yielded seven perfect soft and tender layers. The filling is a rich, chocolate-flavored French Buttercream, while the entire cake is covered with a bittersweet ganache glaze.
This cake is quite the undertaking, but the result is absolutely worth it. Incredibly delicious, it serves up to fourteen people and pays tribute to a cherished cake from my childhood.
Seven Layer Cake
| Yield: 1 8” cake | of Servings: 12 to 14 | Difficulty: Advanced |
Ingredients
Butter Sponge Cake:
12 tbl (6 oz / 170 g) melted
1 cup + 2 tbl (5.25 oz / 140 g) pastry, or all-purpose flour
2 tbl less ½ tsp (.75 oz / 22 g) potato or corn starch
9 egg yolks
1.5 tsp vanilla extract
9 egg whites
½ tsp salt
1 ½ cups (10.5 oz / 298 g) granulated sugar
Filling:
1 recipe French Buttercream or Meringue Buttercream
3 oz (78 g) 64% chocolate, melted
.75 oz (21 g) 100% chocolate, melted
Ganache Glaze:
6 fl oz (3/4 cup) heavy cream
6 oz (170 g) 64% chocolate, wafers or chopped bars
1 tbl (0.5 oz / 14 g) butter, room temperature
1 tbl light corn syrup
Special tools and equipment needed
- 4 pieces parchment paper, 12” by 16”
- 8” cake pan
- 8” cardboard cake circle
- 2 half-sheet pans, 13” by 18”
- Small offset spatula
Pre-recipe preparations:
- Remove butter from refrigerator.
- Place oven racks in best position for two half sheet pans to bake at once.
- Using a pencil, trace two 8” circles on each piece of parchment paper, completing seven 8” circles. Place a parchment sheet on the two half-sheet pans, pencil side down. Lightly butter the circles, or spray with pan release.
Directions:
Baking the cake layers:
- Preheat the oven to 375°F
- Melt the butter, and place in a medium-sized mixing bowl. Keep warm.
- Sift together the dry ingredients. Set aside.
- Place the egg yolks in a large mixing bowl. Beat lightly with the vanilla extract, just enough to combine and break up the yolks. This is the bowl where the final mixing will occur.
- Beat the egg whites with a pinch of salt on medium speed until soft peaks. Slowly add the sugar and beat just to a stiff meringue.
- Mix one-fourth of the egg whites into the yolks.
- Add the remaining egg whites, and do one quick fold into the yolk mixture. Add the sifted dry ingredients and continue gently folding until very few streaks of egg white remain.
- Take a large scoop of the batter and add to the bowl with the melted butter. Mix to combine, and add back to the large bowl of batter2. Fold together just to homogenous batter. Do not over fold.
- Place a generous one cup of the batter on the first round and, using the offset spatula, spread evenly over the traced circle. Continue to complete the four circles of batter (two half sheet pans).
- Bake until just firm to the touch, 7 to 8 minutes. Remove from oven, slide parchment sheets off the pans and place on cooling racks. Let half sheet pans cool off.
- Place remaining two parchment sheets, with three traced circles, on half sheet pans. Lightly butter or spray the circles.
- Repeat steps 8 and 9. Bake until just firm to the touch and remove the oven, let cool. Set aside the best two layers for the bottom and the top.
Flavoring the buttercream:
- Melt the two chocolates, let cool for a minute.
- Measure 2 lbs. of the buttercream into a machine bowl or mixing bowl. Mix in the melted chocolate until thoroughly combined.
Assembling the cake:
- Place the bottom layer on the circle and spread with ½ cup of chocolate buttercream.
- Place the second layer on the buttercream and gently press. Continue with cake and buttercream layers, until the final cake layer. Press the seventh cake layer into place.
- Crumb coat the entire cake with a thin layer of buttercream. Place in the refrigerator for one hour. Save remaining buttercream.
- Make the ganache glaze by bringing the heavy cream to a simmer. Add the chocolate all at once, cover and let sit for two minutes.
- Add the butter and corn syrup and whisk until smooth, without whisking too much air into the glaze. Let sit, stirring occasionally until it thickens slightly, around 98°F.
- Remove the cake from the refrigerator and place on a wire rack or a cake turntable.
- Pour icing over the cake, and using a long icing spatula, gently spread the icing over the sides of the cake. Let the cake sit for five minutes.
- Using a large offset spatula, remove to a cake plate. Let stand in a cool place until the icing is set, at least two hours.
- Pipe buttercream shells or rosettes over the top of the cake. Refrigerate.
- Remove from refrigerator approximately two hours before serving
