Fourteen-Layer Chocolate Cake

Ingredients

• 2 sticks (1 cup) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups buttermilk
• 3/4 cup cocoa powder
• 1/2 cup semi-sweet chocolate chips
• 2 cups heavy cream
• 1/2 cup confectioners’ sugar
• 2 tablespoons cocoa powder

Directions

1. Preheat oven to 350F (175C). Grease and flour three 9 inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the vanilla extract.
5. In a separate bowl, sift together the flour, baking soda, baking powder, and salt.
6. Add the dry ingredients to the creamed mixture alternately with the buttermilk, beginning and ending with the dry ingredients.
7. Stir in the cocoa powder and chocolate chips.
8. Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
10. Whip the heavy cream and confectioners’ sugar until stiff peaks form. Stir in the cocoa powder.
11. To assemble the cake, place one layer on a cake plate or stand. Spread some of the whipped cream on the top. Top with a second layer and repeat the process. Repeat with the third layer.
12. Frost the entire cake with the remaining whipped cream. Refrigerate for at least 2 hours before serving.

Interesting Facts

• This cake is also known as a “Black Forest” cake.
• It was first served in the late 1800s.
• The original version contained kirschwasser, a type of cherry liqueur.
• This cake is popular in Germany, Austria, Switzerland, and other parts of Europe.