10 Layer Cocolate Cake Recipe from the Ritz-Carlton

When the Ritz-Carlton opened their re-designed lounge into Deca, the executive pastry chef was charged with making a signature dessert. The result is this decadent ten-layer chocolate cake.

DECA CAKE

Chocolate Cake:

2 1/3 cup all-purpose flour
1/3 cup dutch process cocoa powder
2 1/8 cup water
1 3/4 cup sugar
1 1/2 teaspoon salt
2 1/4 teaspoon baking soda
1 cup buttermilk
3/4 cup vegetable oil
2 eggs

Bring the water to a boil. Add the cocoa powder while whisking by hand and boil once again. Remove from the heat. Sift the dry ingredients and place them in a bowl with the whisk attachment. Combine the buttermilk with the oil and eggs. Add them to the dry ingredients and mix smooth. Add the liquid cocoa mixture and combine until smooth. Pour into 2- 8 inch round cake pans that have been sprayed. Bake at 325 F for 25-30 minutes or until a pick inserted in to the center comes out clean. Allow it to cool.

Deca Filling:

3 1/2 cup water
2 1/2 cup sugar
2 teaspoons salt
1/4 cup butter
1/2 cup cocoa powder
1 1/4 cup water
1 cup corn starch

Boil the first four ingredients. Whisk together the cornstarch and the cocoa powder. Add the last measurement of water. Add the cocoa mixture to the boiling water and cook until thick. Place the frosting in an electric mixer and beat on 2nd speed until room temperature. Use the frosting immediately between the layers or it will set up.

Chocolate Frosting:

2 cups cream
2 ½ cups chopped bittersweet chocolate

Place the chocolate in a bowl. Bring the cream to a boil and pour over the chocolate. Whisk slowly until it is smooth. Allow it to cool completely.

Assembly: Cut the two cooled chocolate cake rounds into 8 layers (approximately 1/4 inch thick). Place each layer separated on a cookie sheet in the freezer. This helps in handling the thin layers. Use a tall 8 inch bottomless cake ring or spring form pan. Place one of the layers on the bottom of the pan. Place a dollop of the filling on the cake layer and spread evenly. Continue to layer until all of the cake is used. Place in the refrigerator overnight to set up. Unmold and mask the cake in Chocolate Frosting.

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