Multilayer Cake with Chocolate Glaze and Chocolate Frosting
For Cake:
4 ½ c. all-purpose flour , sifted
1 ½ t. baking powder
¼ t. salt
1 ½ c. butter, at room temperature
2 ½ c. sugar
6 eggs, at room temperature
3 c. milk, at room temperature
1 ½ t. vanilla extract
For Glaze:
3 c. sugar
1/2 c. unsweetened cocoa powder
1 c. butter, cut up
1 12 oz. can evaporated milk
1 t. vanilla extract
*1-2 c. confectioners sugar
For Icing:
½ c. butter, softened
1 8 oz. block of cream cheese, softened
½ c. cocoa powder
3-4 c. confectioners sugar
1 t. vanilla
⅔ c. dark chocolate chips, melted
1-3 T. milk
**I think ½ batch of frosting would be enough for the cake.
Position rack in the center of the oven and preheat to 375°. Lightly butter 8 1/2- to 9-inch cake pans and line the bottoms with rounds of parchment paper. Butter the parchment and flour the pans. I recommending using disposable aluminum pans, unless you are fond of doing dishes in the middle of baking your cake.
To make the layers, sift together the sifted flour, baking powder and salt (I didn’t use any salt in the cake, because I only has salted butter on hand).
Beat the butter and sugar with an electric mixer until light and fluffy (This was my first use of a Kitchen Aid mixer, and I would strongly suggest taking the bowl entirely off and scraping the bottom, because the attachment doesn’t get all the way to the very bottom of the bowl).
Add the eggs, one at a time, beating the mixture and scraping the sides/bottom between additions.
Add the flour at low speed in 3 additions, alternating with the milk: flour, milk, flour, milk, flour. Remember to scrape the sides and bottom between additions. Mix in the vanilla.
Measure ~1 c. of batter into each prepared pan. I used a ½ cup to measure two scoops, but didn’t let the cup fully drain and didn’t scrape it between scoops. I had just enough batter to make 12 layers. Use a spatula to make a thin, even layer in each pan. I suggest tapping the pans to remove any air bubbles.
Cook the layers 2 or 3 at a time, depending on your oven for 12-14 minutes until the edges being to pull away from the sides. The middle of the layer should feel firm when touched.
Cool the layers in the pans for 5 minutes, and then move to cooling racks. I moved the cooled layers to a plate lined with waxed paper, and used waxed paper to separate the layers.
For the glaze, bring the sugar, cocoa, butter, and evaporated milk to a full boil in a large saucepan. Reduce the heat and cook over medium-low for 3-5 minutes until slightly thick. Stir in the vanilla and let the icing cool. It should be pourable, but thick enough to spread.
To glaze the cake, place one layer on a cake board on a rack over a pan to catch drips. I used a pizza pan to catch the drips, and it will drip A LOT. Add ¼-½ cup of icing to each layer and spread it out until in runs down the sides. Stack the next layer and continue the process. Pour the remaining icing over the top of the cake.* You can smooth out the sides, if desired.
For the icing, cream the butter and cream cheese at high speed until light. Add the cocoa and vanilla. Add the confectioners sugar in several additions at low speed. Scrape down the sides frequently. Add the melted chocolate and mix. Adjust the thickness with milk, if necessary. Cover the top and sides of the cake.
*I think the next time I bake this cake, I will beat in 1-2 cups of powdered sugar to thicken the icing that remains after adding the top layer of cake, and use this to frost the cake like a normal cake with thicker frosting. The thing I really like about the second layer of frosting, is cutting into the cake and having the surprise of lots of tiny layers. However, I thought the chocolate frosting was a bit much, and that’s really saying something, as I am an icing girl. I normally love the stuff!
** This makes a lot of frosting. I think you could easily halve the recipe and have more than enough icing for the cake.