Here is the recipe as requested... it is for 16 layers. Not 100. It is long and involved... good luck to all you who are brave enough... post pics!!!
Roanoke 16 Layer Chocolate Fudge Cake
Make 1 eight inch cake
Ingredients-
3 cups all purpose flour, plus more for dusting
1 pound (4 sticks) unsalted butter, room temp.
½ cup pure vegetable shortening
3 cups sugar
6 large eggs, room temp
½ teaspoon baking powder
Pinch coarse salt
1 cup evaporated milk
1 tablespoon vanilla extract
Pre heat the oven to 325. Coat two 8-inch cake pans with cooking spray (non stick works best). Line each pan with parchment (if you cut it in to a circle slightly smaller than the pan it works). Spray parchment with cooking spray and dust with flour, tapping out the excess.
In the bowl of your electric mixer (paddle attachment), cream the butter and shortening on med. High for about 1 minute.
Add the sugar, and beat until fluffy, about 3 mins. Scrape down sides of bowl as necessary.
Add eggs one at a time, mixing after each. Scrape down sides of bowl after last egg is added, beat 1 more minute.
Sift together the flour, baking powder and salt. Combine milk and vanilla. Reduce speed of the mixer to low. Add the flour mixture alternately with the milk mixture, beginning and ending with the flour mixture. Beat until incorporated after each addition.
Spoon exactly a ½ cup of batter into each of the prepared pans. Using an off set, spread the batter evenly. Place pans on the center rack of the oven and bake until the cakes are set and barely golden along the edges. About 8 to 10 mins. Rotate the pans halfway through baking.
Remove the cake from the oven and let them cool on a wire rack (about 3 mins.). Use off set spatula to loosen the edges of the cakes and invert onto the wire rack. Peel off parchment. The baked layers should be about a ¼ inch thick. Repeat process in freshly prepared pans until 16 layers are baked. Keep batter in bowl at room temp while you work. Stack the slightly warm layers with a piece of parchment between each. Wrap the stack in plastic wrap to keep the layers fresh while you work on remaining layers (they dry out otherwise).
Prepare Chocolate Glaze (recipe follows) only after ALL layers are baked. To glaze the cake, place on layer on a cardboard cake circle (best if it is slightly smaller than the cake layers). Place on a wire rack with a baking sheet under it. Ladle a scant 2 tablespoons of glaze over the entire surface of the layer. The glaze should just coat the layer. Place the second layer on top of the first, pressing down gently to secure and create a level cake. Repeat process until all 16 layers are stacked. Make sure to press down on each layer as it is added and be sure that the cake remains level as you go.
Pour the remaining glaze over the top of the cake and let it drip down the sides. Using a small offset, smooth the sides so they are completely covered. Let stand 30 minutes before serving.
Do not over bake the cake layers as the cake will be very dry. The cake is best eaten right after it is assembled and should not be refrigerated. It will keep at room temp for one to two days.
Chocolate Glaze
Ingredients-
7 ½ ounces unsweetened chocolate, chopped into small chunks
3 cups sugar
¼ cup plus 1 tablespoon light corn syrup
Place chocolate in a heat proof bowl or in the top of a double boiler. Set aside.
Combine the sugar, milk and corn syrup in a small saucepan. Over medium high heat, bring to boil. Stirring often. Boil for about 1 minute. Immediately pour hot mixture over the chocolate, stir until chocolate melts.
Fill a large pan or the bottom of the double boiler with water and bring to a boil. Remove from heat. Set the bowl of glaze over the double boiler to keep it warm while glazing the cake.
This glaze should be made when you are ready to use it and not before.
Wow! thanks for sharing. Just typing it was a long involved process. In your glaze recipe I see that you mix the milk, sugar and corn syrup but in the ingredients I'm not seeing how much milk.
Wow! That's a LOT of work!
Is there a reason it's baked in 1/4" layers instead of just torting it?
Wow! That's a LOT of work!
Is there a reason it's baked in 1/4" layers instead of just torting it?
Just a guess here, but it probably makes the cake more firm, and able to stand up under so many layers. Again, this is just a guess.
Holly
Ok.... GINORMOUS DUH on the milk... it should read in the recipe for the chocolate glaze... 1 1/4 cups of evaporated milk... geez.
I believe the reason they do not torte is could be two things really... one stability as mentioned before and two... making the layers as thin a possible. Just guesses as I have never considered the why in making the individual layers.
Stacey
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