Seven Layer Cake

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