SEVEN LAYER CAKE FOR PASSOVER
This is a style of cake that is claimed by many cultures, each with a different name depending on heritage or the state you are standing in. A few popular iterations are Dobos Torte (Hungarian), Doberge Cake (New Orleans) and Seven-Layer (which I think of as a Jewish cake from New York, but as soon as I write this, I'm sure I'll hear from folks who will correct me). My cake is a bit of a twist on the theme, because I thought the poppy seeds would be a fantastic match for the layers of orange scented sponge cake and chocolate buttercream. It is also stunning to cut into the cake and see the speckled icing. I replaced the caramel with curls of chocolate on top of the cake.
Provided by Food Network
Categories dessert
Time 2h10m
Yield 12 servings
Number Of Ingredients 20
Steps:
- To make the sponge:
- Preheat oven to 350 degrees F. Prepare two baking sheets by greasing them and lining with parchment.
- Sift the matzo cake meal, potato starch and salt together, set aside. In a mixer whip the eggs and sugar, for about 8 minutes.
- The eggs should be very light in color and a thick foam. At the very end, add the vanilla and zest.
- Sift the dry ingredients over the egg foam.
- Very gently, but thoroughly, fold the dry ingredients into the egg foam.
- Pour the batter into one of the prepared pans and spread evenly with a spatula.
- Bake the cake for about 18 minutes or until golden and dry when poked with a cake tester. Repeat with the second cake layer.
- To make the buttercream:
- In a small pot, fitted with a candy thermometer, heat 2 cups sugar, water and cream of tartar to 242 degrees F. This will take several minutes, so get your eggs started.
- Whisk together the eggs, yolks and 1/3 cup sugar. Beat the eggs on medium high speed until light in color and thick.
- Once the sugar has reached 242 degrees F, add it very carefully and slowly to the eggs, while the beater is going on slow speed. Be sure to pour the syrup along the edge of the bowl, not directly onto the beater or it will splatter. Continue beating the egg mixture on medium-high speed until the eggs have cooled, about 8 minutes.
- Once the eggs are cooled, add the butter 2 tablespoons at a time. The mixture will go through a stage when it looks soupy and curdled, but keep adding the butter and it will come together. After all the butter is added, mix in the vanilla.
- The buttercream will be smooth and glossy.
- Divide 1/3 of the buttercream into a separate bowl and add the poppy seed paste.
- To the remaining buttercream, add the melted chocolate.
- If you are not going to use the buttercream right away, cover it and leave it at room temperature for up to 24 hours. When you are ready to use it, give it a good stirring or put it back in the mixer and beat with the paddle attachment until smooth.
- To make the soaking syrup:
- In a small saucepan heat the sugar, water and zest over medium heat until the sugar has fully dissolved.
- Cut each sheet of cake into 4 equal pieces (they will be about 4 inches wide and 12 inches long).
- Lay the first layer of cake on the serving platter and brush with the soaking syrup. You want to dab the syrup on, but don't overly saturate the cake or it will be soggy.
- Spread a thin layer of the poppy seed buttercream over the soaked layer.
- Repeat with 5 more layers and then finish with the 7th layer of cake. This will leave you with one extra. Since my cake is not traditional anyway, you should feel free to use up that last layer. If you want to keep it to seven layers, then I suggest you use that lonely extra layer as a snack.
- If your layers need squaring up, just trim them with a sharp serrated bread knife.
- Stir the chocolate buttercream to make sure it is smooth and cover the entire cake in a nice even layer.
- It is okay if it isn't perfectly smooth, because we're going to add some rough stripes to the outside.
- Take a small blob of buttercream on the end of your spatula,
- and starting at the end of the cake, on the bottom, spread that blob in a stripe along the cake. Repeat over and over again, but alternate which side you start on. Repeat this on the top as well.
- You will end up with rough stripes all over the cake, which gives the cake some texture.
- Using a sharp chef's knife, scrape the smooth side of a bar of chocolate with the blade, so that the chocolate curls up. If the chocolate is very cold and brittle, try sitting it in the sun for a few minutes and the curls will come more easily. Cover the top with the chocolate shavings.
SEVEN-LAYER CAKE
Even if you can't bake, you can still impress guests with this make-ahead dessert from Diane Thompson, Nutrioso, Arizona. "Assemble it when you have time to let the layers freeze," she suggests. "Then store it in the freezer until you're ready to show off the colorful results."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 10-12 servings.
Number Of Ingredients 6
Steps:
- Line the bottom and sides of a 9x5-in. loaf pan with heavy-duty aluminum foil. Combine the graham cracker crumbs, sugar and butter; press one fourth of the mixture into the pan. Freeze for 15 minutes. , Spread vanilla ice cream over crumbs. Sprinkle with another fourth of crumbs; press down gently. Freeze for 45-60 minutes or until firm. , Spread with chocolate ice cream. Sprinkle with another fourth of the crumbs; press down gently. Freeze until firm. Spread with the strawberry ice cream, then top with the remaining crumbs (pan will be very full). Cover and freeze for several hours or overnight. May be frozen for up to 2 months. , Remove from the freezer 10 minutes before serving. Using the foil, lift cake from pan; discard foil. Cut cake with a serrated knife.
Nutrition Facts : Calories 352 calories, Fat 17g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 294mg sodium, Carbohydrate 47g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE LITTLE LAYER CAKE
This recipe came to The New York Times in 2009 from Martha Meadows of somewhere between Slocomb and Hartford, Ala., where the worth of a cook can be measured in cake layers. In this corner of the country, everyone knows whose cakes are tender and whose consistently reach 12 thin layers or more. Ms. Meadows learned to bake 15-layer cakes from her mother, who cooked each layer one at a time in a cast-iron hoe-cake pan. The cake is frosted with warm boiled chocolate icing. Here is our tribute to that.
Provided by Martha Meadows
Categories dessert
Time 2h30m
Yield One 12-layer cake
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees. Grease three 9-inch cake pans and line with rounds of parchment or waxed paper.
- In a mixer, cream together butter, sugar and shortening until fluffy, about 3 minutes. Beat in eggs one at a time and continue to mix on medium until eggs are well incorporated. Stir in vanilla.
- Sift flour, then add salt, baking soda and baking powder. Sift a second time. With mixer on low, alternately add flour mixture and milk in about 4 additions, then increase speed to medium. Beat until smooth, about 4 to 5 minutes, scraping down sides of bowl.
- Spread 3/4 cup batter in each pan. Bake 6 to 8 minutes, or until cake springs lightly when pressed with a finger. Flip cake out of pan onto paper towels or cake rack while still very warm. Repeat with second set of layers.
- When first layers go into oven, start to make icing. Put sugar and cocoa in a deep, heavy-bottomed saucepan and mix well. Turn heat to medium-high and add butter and milks, bringing to a boil. Boil for about 4 minutes, stirring continually, careful to watch that it does not boil over. Lower heat to simmer, add vanilla and stir occasionally for another 7 to 10 minutes. If using a candy thermometer, cook to the point just before soft ball stage or about 230 degrees.
- Begin icing first layers, still warm, when second batch is in the oven. Flip layers over so that top side faces up. Use about 4 tablespoons of icing per layer. Icing will be thin but will firm up as it cools. Stack layers, then continue icing and stacking as layers are baked.
- When all layers are iced and stacked, glaze top and sides of cake. Contours of layers will be visible through icing. If icing hardens too much while frosting cake, set back on low heat and stir until it is spreadable.
NO-BAKE 7 LAYER PASSOVER CAKE
Make and share this No-Bake 7 Layer Passover Cake recipe from Food.com.
Provided by AniSarit
Categories Dessert
Time 30m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Melt chocolate in a small bowl in the microwave by heating at 30 second intervals, and stirring between each one. When chocolate is almost melted, just remove from the microwave and stir until smooth. Set aside. (or just melt the chocolate by your favorite method). Adding a hazelnut flavored liquor to the chocolate will make this cake even more delicious!
- In a large bowl, cream together the margarine and sugar until light and fluffy.
- Beat in the egg yolks one at a time until well blended.
- In a separate bowl, whip egg whites with a pinch of superfine sugar until stiff.
- Fold the melted chocolate into the sugar mixture, then fold in the egg whites (carefully - fold in, do not mix).
- Pour 1/4 of the bottle of wine into an 8x8 inch baking dish (you may need to add more later).
- Soak one of the matzo sheets briefly on both sides, then remove to a serving platter (if you soak too long, it will break apart and become hard to work with).
- Spread a thin layer of the chocolate cream over the soaked matzo.
- Continue soaking and layering the matzos and chocolate cream, leaving enough of the chocolate mixture to frost the sides when finished.
- Press chopped nuts onto the sides, or sprinkle them on top for garnish.
- Refrigerate overnight to allow the chocolate and wine to blend flavors.
Nutrition Facts : Calories 193, Fat 4.8, SaturatedFat 1.2, Cholesterol 39.7, Sodium 74.8, Carbohydrate 26.1, Fiber 0.6, Sugar 13.1, Protein 3
MOIST CHOCOLATE LAYER CAKE
I make a moist chocolate cake for my birthday. I didn't buy a birthday cake, I make of my own. I make a three-layer cake of this moist chocolate cake, all my friends they like it all. Everyone eats this cake. Next time I make for my husband's birthday cake.
Provided by Jovy
Categories Desserts Cakes Sheet Cake Recipes
Time 55m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan; dust pan with 2 teaspoons cocoa powder or as needed.
- Whisk cake flour, 3/4 cup cocoa, baking soda, baking powder, and salt in a bowl. Mix sugar and canola oil in a mixing bowl and beat with an electric mixer on medium speed until combined. Beat eggs into sugar and oil, one at a time, blending in the first egg before adding the second. Gradually beat milk, coffee, and vanilla extract into sugar mixture until smooth.
- Reduce mixer speed to low and beat flour mixture into wet ingredients. Stir sour cream into batter. Pour into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean or with moist crumbs, about 40 minutes.
Nutrition Facts : Calories 460 calories, Carbohydrate 57.1 g, Cholesterol 41.1 mg, Fat 24.9 g, Fiber 2.3 g, Protein 5.4 g, SaturatedFat 4.9 g, Sodium 476.5 mg, Sugar 34.7 g
More about "7 layer chocolate cake recipes"
PRESIDENT GEORGE W. BUSH’S FAVORITE SEVEN LAYER CHOCOLATE CAKE
From delish.com
5/5 (2)Category Vegetarian, Birthday Party, Dessert
- Sift together flour, cocoa powder and baking powder and slowly add to butter-sugar-egg mixture, alternating with liquids.
SEVEN-LAYER CHOCOLATE CAKE RECIPE
From recipeland.com
4/5 (6)Total Time 1 hrServings 1Calories 1405 per serving
7 LAYER CHOCOLATE CAKE RECIPE | EAT SMARTER USA
From eatsmarter.com
Cuisine EuropeanCategory DessertServings 1Total Time 2 hrs
NEW YORK SEVEN LAYER CAKE - THERESCIPES.INFO
From therecipes.info
SEVEN LAYER CHOCOLATE CAKE RECIPE - COOKEATSHARE
From cookeatshare.com
SIX-LAYER CHOCOLATE CAKE | PAULA DEEN
From pauladeen.com
7 LAYER CHOCOLATE CAKE RECIPE: OPTIMAL RESOLUTION LIST
From recipeschoice.com
RECIPE: SEVEN LAYER CHOCOLATE CAKE - RECIPELINK.COM
From recipelink.com
15 CHOCOLATE LAYER CAKE RECIPES | ALLRECIPES
From allrecipes.com
IMG_1115 | CAKE RECIPES, SOUTHERN CAKE, SEVEN LAYER CHOCOLATE …
From pinterest.com
7-LAYER CHOCOLATE CAKE - VERYVERA
From veryvera.com
7 LAYER CHOCOLATE CAKE - RECIPES | COOKS.COM
From cooks.com
GUY FIERI'S CHOCOLATE WHISKEY 7-LAYER CAKE RECIPE - SIMPLEMOST
From simplemost.com
LITTLE LAYER CHOCOLATE CAKE | SOUTHERN LIVING
From southernliving.com
SEVEN SISTERS (CIASTO STEFANKA) 7 LAYER CAKE RECIPE
From thespruceeats.com
MATZO 7-LAYER CAKE RECIPE - TODAY
From today.com
SEVEN LAYER CAKE | MRFOOD.COM
From mrfood.com
HOW TO BAKE CHOCOLATE LAYER CAKE FROM SCRATCH - TASTE OF HOME
From tasteofhome.com
SEVEN SINS CHOCOLATE CAKE - SPRINKLE BAKES
From sprinklebakes.com
20 GORGEOUS LAYER CAKE RECIPES FOR EVERY OCCASION | MARTHA STEWART
From marthastewart.com
SINGLE LAYER CHOCOLATE CAKE - BEYOND THE BUTTER
From beyondthebutter.com
7 LAYER CHOCOLATE CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SEVEN LAYER CAKE | RECIPELION.COM
From recipelion.com
7 LAYER PEANUT BUTTER CHOCOLATE CAKE - LIVING SWEET MOMENTS
From livingsweetmoments.com
7 LAYER CHOCOLATE CAKE RECIPE - COOKEATSHARE
From cookeatshare.com
SEVEN-LAYER CHOCOLATE CAKE - BIGOVEN.COM
From bigoven.com
TRADITIONAL JEWISH SEVEN LAYER CAKE - JAMIE GELLER
From jamiegeller.com
SEVEN LAYER BAR CAKE - CAKE BY COURTNEY
From cakebycourtney.com
7 LAYER CHOCOLATE CAKE RECIPE FROM SCRATCH RECIPES
From stevehacks.com
DEATH BY CHOCOLATE 7-LAYER COOKIE BARS | MEL'S KITCHEN CAFE
From melskitchencafe.com
OLD FASHIONED SEVEN LAYER CAKE - RECIPE | COOKS.COM
From cooks.com
LYDIA'S 10-LAYER CHOCOLATE CAKE - MOM LOVES BAKING
From momlovesbaking.com
TRIPLE CHOCOLATE CAKE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
LAYER CAKE RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
10 BEST CHOCOLATE LAYER CAKE RECIPES | YUMMLY
From yummly.com
EASY SINGLE LAYER CHOCOLATE CAKE - BAKER BY NATURE
From bakerbynature.com
NINE LAYER CHOCOLATE CAKE RECIPE - TASTE OF SOUTHERN
From tasteofsouthern.com
12-LAYER CHOCOLATE CAKE - DESSERT RECIPES - DELISH
From delish.com
THE BEST CHOCOLATE CAKE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love