Best 14 Layer Chocolate Cake Recipes

FOURTEEN LAYER CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 or 5 - 8 inch round cake pans.
• In a large bowl, cream together the shortening, 1/2 cup butter and 2 cups sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour alternately with the 3 cups milk; beat well. Pour 1/4 cup of batter into each prepared pan, and spread evenly. You will need to bake the layers in two or three batches.
• Bake for 5 to 7 minutes in the preheated oven, just until the layers are dried out. Do not brown.
• To make the frosting: In a saucepan over medium heat, combine 3 cups sugar, 1 cup butter, cocoa, water and 2 cups evaporated milk. Bring the mixture to a rolling boil, stirring frequently, then boil for 2 minutes. Remove from heat and beat for one minute with an electric mixer. Stack cake layers with icing in between, letting the icing run down the sides of the cake. Smooth the sides and top with the remaining icing.

LITTLE LAYER CHOCOLATE CAKE

Steps:

• Preheat oven to 425°F. Prepare 9 8-inch disposable aluminum pans with cooking spray and rounds of parchment paper.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.

14-LAYER CHOCOLATE CAKE

Steps:

• 1. CAKE: Preheat oven to 400. Wax paper & grease cake pans. Mix first 5 ingredients together then stir in flour & combine well. Put 3 large tablespoons of batter in each cake pan and bake at 400 for approximately 10 minutes. Turn layers out and keep covered with dish towels.
• 2. ICING: Melt chocolate with a few teaspoons of warm water until smooth. Mix the sugar with the cornstarch. Stir all ingredients together and bring to a boil. Boil for about 10 minutes on medium heat. This icing will be thin but will harden later. Spread between layers but poke holes (use a toothpick) in layers as you go to allow icing to seep into layers. Ice top & sides and keep spooning icing back on cake as it may puddle on bottom of cake plate.
• 3. *Pleast refer to "Bea's Notes" above regarding the icing.

GRANDMA'S 14 LAYER CHOCOLATE CAKE RECIPE

Steps:

• Sift ingredients together Add cream, butter, oil, and sugar Add eggs one at a time, beat after each Add flour slowly, with milk, flour first and last after each addition Add vanilla extract Topping: Mix and cook till it bubbles like thick syrup start stacking while hot