Traditional recipes

Seven-layer chocolate cake recipe

Seven-layer chocolate cake recipe

  • Recipes
  • Dish type
  • Cake
  • Classic cakes
  • Layer cake

This cake, which is called Prinzregententorte in German and was invented in honour of Prince Luitpold, consists of seven layers which are baked separately and then filled with chocolate cream. It sounds like more work than it actually is – and the result is truly royal! Make sure to chill the cake at least 24 hours before serving.


Pennsylvania, United States

5 people made this

IngredientsServes: 12

  • 225g soft butter
  • 250g caster sugar
  • 150ml milk
  • pinch of salt
  • 3 eggs, separated
  • 60g cornflour
  • 2 teaspoons vanilla extract
  • 250g plain flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon lemon juice
  • Filling
  • 125g cooking chocolate
  • 60g soft butter
  • 125g icing sugar
  • 1 recipe chocolate ganache

MethodPrep:45min ›Cook:56min ›Extra time:1day resting › Ready in:1day2hr41min

  1. Preheat the oven to 180 C / Gas 4. Grease 2 or 3 spring form cake tins of 23cm diameter each.
  2. For the cake, beat the butter with the sugar until foamy. Stir in the milk, salt, egg yolks, cornflour and vanilla. Mix the flour and the baking powder and gradually add it to the cake mixture until well combined.
  3. Beat the egg whites with the lemon juice until they stand in stiff peaks. Fold them into the mixture.
  4. Divide the mixture into 7 equal portions. Evenly spread the first batch of mixture on the bottom of a cake tin. Bake for 6 to 8 minutes, or until golden. Bake the remaining 6 layers the same way. Clean and grease the tins between baking each layer. Cool each layer on a cake rack for several minutes, then place it on a cake plate and put a piece of kitchen paper between each layer as well as on top. Put a heavy dinner plate on top to keep all the layers nice and flat.
  5. For the filling, melt the chocolate in a double boiler or in a metal bowl placed over a pot with boiling water. Remove from the heat shortly before it is completely melted. Beat the butter with the icing sugar in a separate bowl until foamy and gradually add the chocolate until well blended.
  6. Spread an equal amount of filling on each layer and place the layers neatly on top of each other. Leave the top layer free.
  7. Make the ganache according to the recipe. Brush any crumbs off the cake and spread the ganache thinly and evenly on the entire cake. Let dry on a cake rack for several hours. The cake should stand in a cool place for at least 24 hours before serving.

For more information:

My German regional cookbook, Spoonfuls of Germany, has many more German recipes and stories about German cuisine. Visit my blog for more information.

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Reviews in English (1)

Something else.One common alternative in Bavaria is to divide the butter cream between the bottom layers only, using apricot jam for the filling of the last layer, instead.In addition, I was taught to stretch the batter to eight layers, if possible, as it was to symbolise the eight erstwhile municipal districts of the State of Bavaria. I don't always succeed. :o)-29 Oct 2010


Traditional Jewish Seven Layer Cake

The cake is made up of six thin layers of a yellow sponge cake stacked in between six thin layers of a rich chocolate buttercream, and then topped with the seventh layer of cake, which has been sliced and covered in caramel.

Ingredients

Chocolate-Mocha Buttercream

  • 10 ounce semi-sweet chocolate
  • 3 ounce unsweetened chocolate
  • 3 tablespoon instant coffee granules
  • 3/4 cup water
  • 1 1/2 cup sugar
  • 6 egg yolks
  • 1 pound (4 sticks) unsalted margarine, room temperature
  • 1/2 cup vegetable shortening
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon rum extract
  • 1/4 teaspoon salt

Sponge Cake Layers

  • 12 egg whites, room temperature
  • 2 1/4 cup granulated sugar
  • 12 egg yolks
  • 1/4 cup non-dairy milk (soy or coconut) mixed with 1 teaspoon lemon juice
  • 2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3/4 cup all-purpose flour

Caramel

Preparation

Chocolate-Mocha Buttercream

Prepare a double boiler fitted with a medium glass bowl and melt the semisweet and unsweetened chocolate. When chocolate is melted, stir in the coffee granules and remove from stove top to allow to cool slightly. In a small, heavy-bottomed saucepan, combine water and sugar and place on the stove over low heat. Stir mixture for about five minutes or until the sugar has dissolved, and increase the heat to medium and, without stirring, bring the syrup to a boil. Allow boiling syrup to reach 250 degrees on a candy thermometer (also called the “soft-ball stage”), before removing from heat.

While syrup is boiling, beat egg yolks in a large bowl until pale and thick, about 4 minutes. Once sugar syrup has reached 250 degrees, very slowly drizzle the syrup into the eggs by allowing it to flow in a steady stream down the side of the bowl gradually into the eggs while continuing to beat the mixture. Once all the hot syrup has been added, continue to beat on high until the mixture has thickened and cooled to room temperature (about 10 minutes).

Once the thick mixture has cooled, continue to beat while adding in, a couple tablespoons at a time, the margarine and shortening. After both have been fully incorporated, gradually beat in the melted, cooled chocolate-coffee mixture, followed by the salt, vanilla, and rum extracts, beating well with the addition of each ingredient. Once all ingredients have been incorporated, push entire mixture through a strainer and discard any undissolved coffee granules or solid egg parts. Cover and store the buttercream frosting in the refrigerator until an hour before ready to frost the cake. Spoon ¼ of the buttercream into a zip-lock or pastry bag and leave the rest in the bowl to be spread onto the cakes with an angled spatula.

Tips: I highly suggest making the buttercream the day before, as baking and assembling the actual cake is a pretty big project that can easily take up an entire day. Store the buttercream in a covered container in the refrigerator, and let it sit at room temperature for at least an hour before attempting to assemble the cake.

Sponge Cake Layers

Preheat oven to 350 degrees. Line bottom of 9-inch round cake pans with parchment paper and margarine. Flour paper and sides of pans. It’s very important that this is done extremely thoroughly or the baked cakes will be very difficult to remove from the pans, as there is no fat in the batter itself. Unless you have 7 cake pans, you’ll have to bake the cake layers in batches (which isn’t a big deal since the cakes bake pretty quickly) and re-prepare the pans this way each time.

In a medium bowl, beat room temperature egg whites until they have formed soft peaks, and set aside. In a separate, large bowl, beat egg yolks and sugar on a high speed for 5-9 minutes, or until the mixture is thick and pale yellow. Reduce mixing speed to low and add in the non-dairy milk mixture, a tablespoon at a time, along with the vanilla extract and the salt, and replace mixing speed to high. Once the mixture has been beaten and has re-thickened, remove electric mixture and gradually and gently fold egg whites into the yolk mixture. Once all the whites have been incorporated, slowly and in small batches, sift in the flour, folding after each addition of flour.

Measure out 1 cup of the batter for each cake pan and gently spread the batter into a thin, even layer in each pan. Measuring the batter will ensure that each layer be exactly the same thickness, creating a pretty finished product and also allowing each layer to have the same baking time. Tap the bottom of the cake pans against the countertop to help some of the larger air-bubbles to release so that the cakes bake evenly. Bake the layers either one or two at a time (any more than two cake pans in the oven will bring the temperature down) for 6-8 minutes, rotating pans halfway through baking time. When cakes are finished baking, the edges will turn light golden and will pull away slightly from the sides of the pan. Allow cakes to cool in the pans for 1-2 minutes before transferring to cooling racks.

Caramel

Covering the seventh layer of the cake with this caramel is optional, but encouraged! (It is best made with butter for a dairy meal, but will work with margarine) The caramel shouldn’t be made until ready to cover cake. Without the caramel, the last cake layer can be stacked between buttercream with the other layers.

In a small skillet, stir together sugar and water on high heat. Once the sugar has dissolved into a syrup (about 5 minutes), add margarine and allow mixture to come to a boil. Continue to stir the syrup so the caramel browns evenly. Once the caramel has reached desired color, remove from heat and immediately pour onto prepared cake layer (see specific directions below).

Assembly:

First, I like to slice off the outer edges of each of the cake layers using a perforated knife (or even a pizza cuter) and a round tupperware top or cardboard cutout as a guide. It’s important to wait to trim the cakes this way until just before ready to frost them, as the exposed edges will dry out if left uncovered for too long.

Smear a dollop of the room temperature buttercream onto the center of cake plate or server to secure the cake and center one cake layer atop the buttercream dollop. Using a pastry or zip-lock bag, follow the edges of the cake and pipe a ring of buttercream on top of the layer. Measure out 1/3 cup of the buttercream (from the bowl) and spoon onto the center of the layer. Using a small, angled spatula, push the buttercream out towards the ring of piped buttercream until it has been spread into an even layer covering the top of the cake. Add the second layer of cake on top of the layer of buttercream, pipe another ring of buttercream, and measure and spread 1/3 cup of the frosting into another even layer. Continue this process until the sixth layer of cake has been stacked and covered in buttercream. Slip a few small strips of parchment paper under the bottom layer of the cake to catch any drips of buttercream. Spread the remaining buttercream from the bowl onto the sides of the cake into an even layer. Once the entire cake has been evenly covered in buttercream, transfer cake to the refrigerator to cool and slightly harden the buttercream while you prepare the caramel and seventh cake layer.

Using the back edge of a large knife, score the seventh layer of the cake into 8 or 12 portions, making grooves into the cake but not cutting all the way through. Lay the scored cake onto a layer of parchment paper and prepare the caramel as directed above. Pour the hot caramel evenly onto the cake layer and spread using a buttered spatula until the layer has been fully covered by the caramel. Before the warm caramel cools and hardens, use a large, buttered knife to slice the caramel-covered cake into slices along the score marks. Re-buttering the knife as needed, trim off any excess caramel that has spread outside the cake. Allow caramel-covered cake slivers to cool completely before topping the frosted, assembled cake.

Once the frosted cake has cooled and hardened slightly, remove it from the fridge. Using an angled spatula dipped in very hot water, smooth out any imperfections in the buttercream, making a even surface for decorating. Remove parchment strips from the bottom of the cake.

Transfer any extra buttercream to a pastry or zip-lock bag with a decorative tip and pipe a border on the bottom and/or top edges of the cake, or decorate however you wish. Depending upon how many slices the caramel-cake layer has been sliced into, I would suggest piping the same number of buttercream dollops or rosettes onto the top of the frosted cake to serve as little pillows for the caramel-cake slivers. Arrange the slivers on top of the cake, resting them on the rosettes. Pipe one final rosette in the center of the cake, if desired, and serve.


New Recipe: President George W. Bush’s Favorite Seven Layer Chocolate Cake

Bill Yosses was the personal chef to President George W. Bush, First Lady Laura Bush, President Barack Obama, First Lady Michelle Obama, and all the guests that entered the White House for eight years. Here, Bill makes President George W. Bush’s favorite dessert: A 7-layer chocolate cake from Houston, Texas.

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  1. Preheat convection oven to 330° and line a sheet pan with parchment paper.
  2. Cream butter and sugar. Add eggs and mix well. Sit together flour and baking powder and slowly add to butter-sugar-egg mixture, alternating with liquids.
  3. Pour into sheet pan and tap lightly on counter before transferring to oven. Bake for 30 minutes.
  4. Let cool then freeze overnight before cutting.
  5. Cut each 1/2 sheet pan into half horizontally and each into 4 strips for 8 total.
  6. Keep cake layers frozen.
  1. Over a rolling boil, heat all ingredients together in a double-boiler then strain into bowl using a fine chinois.
  1. Build the cake layers one by one using a spatula to add the semi-cooled icing onto each layer.
  2. Once assembled, apply a thin coating on the outside for the first coat and freeze. Remove and coat again before serving.

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Little Layer Chocolate Cake

A stately layer cake can be found at all Southern gatherings &ndash whether you're celebrating a birthday, an anniversary, a baby shower, a bridal shower, or even a church potluck. This incredible and height-defying chocolate cake is anything but little &ndash but the 18 layers used in the recipe are thin and perfectly baked. Known best below the Gnat Line, this moist, layered chocolate cake's height is based on which birthday you're celebrating. Test Kitchen Pro Ivy Odom recalled her tradition of asking for this cake every birthday in South Georgia, with an additional layer being added for each year of life. Although some folks may prefer to eat a forkful of the cake all at once, Ivy recommends separating the layers to get the best cake-to-icing ratio. And, that sweet, soft icing makes all the difference in this Little Layer Chocolate Cake. Ivy's been working on this recipe since she was 13 years old, and to her, it's been "a really cool way to honor my mama and my grandmother." Serve up slices of this impressive chocolate layer cake, and your guests won't regret taking a second helping of dessert.


Christina Tosi's German Chocolate Cupcakes from All About Cake

Christina Tosi is known around the world as the queen of sugar and baked goods. Her imaginative cakes and cookies bring joy to just about everyone who eats them. After trying my hand at her German chocolate cupcakes, I have to say this recipe is not for the average home baker.

How easy was the recipe to follow and make? This recipe is fairly difficult. There are three parts to it: the cupcake, the crack pie frosting, and the pecan crunch. You'll need more than just basic knowledge for this recipe, and while Tosi does explain things well in the directions, there's a lot of room to make mistakes.

One thing I didn't like about the recipe was how temperamental the "crack pie" frosting was. Just a few seconds too long in the oven can result in a burnt filling that is unusable. I ended up making two different crack pie fillings and the one I actually used took a lot of babysitting in the oven to make sure it didn't overcook and turn hard like toffee.

How easy are the ingredients to acquire? Ingredients in this recipe ranged from basics like flour, sugar, and eggs to things that are much harder to find, like corn powder and feuilletine cookies. You will need to scour the internet for these few ingredients.

The look of the cake once it was assembled and frosted: The German chocolate cupcakes were not the prettiest of the cakes I tried out, but they still did look tempting. One thing to be aware of is that the cupcakes can sink in the middle if the batter is overmixed or if you take the baked cupcakes out of the tin too early, so be sure to follow the directions carefully.

Overall thoughts: The Tosi cupcakes were too sweet for my taste, but people who have a major sweet tooth will love these, especially the "crack pie" frosting. This is an all-day baking project, so be sure to set enough time aside to make everything, or make the cupcakes one day ahead and pop them in the freezer, then make the frosting and pecan crunch another day and assemble.


If you want to know how simple it is to make a chocolate cake, then look no further. Here are the basic steps on how to make your own (and don’t forget to get the full recipe with measurements, on the page down below):

  1. In a large bowl, sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl. Whisk the ingredients together by hand.
  2. In another bowl, combine the buttermilk, oil, eggs, vanilla, and coffee.
  3. Add the wet ingredients to the dry and gently mix the batter.
  4. Pour the batter into three buttered and lined 8-inch x 2-inch round cake pans.
  5. Bake at 350°F (180°C) for 30 to 35 minutes, but check to make sure you’re not overcooking after 25 minutes.
  6. Let the pans cool for 30 minutes, then turn them onto a cooling rack, allowing them to cool completely.

While you’re waiting for your cake to cool, prepare the fudge frosting! Here’s how:

  1. Using an electric mixer, beat room temperature butter until lightly fluffy. Add sifted powder sugar 1 spoon at a time and mix well.
  2. Add vanilla, cocoa, and milk. Scrape the sides of the bowl down as you go.
  3. Turn mixer on medium-high and beat until the frosting is fluffy and of spreading consistency.

Nutritional InformationShow More

  • Amount Per Serving % Daily Value *
  • Calories 718
  • Calories from Fat 406
  • Total Fat 45g 69 %
  • Saturated Fat 27g 136 %
  • Trans Fat 0.5g 0 %
  • Protein 3.5g 7 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 156mg 52 %
  • Sodium 327mg 14 % Potassium 0 0 % -->
  • Total Carbohydrates 84g 28 %
  • Dietary Fiber 0.4g 2 %
  • Sugars 46g 0 %

* Percent Daily Values are based on a 2,000 calorie diet.

Ratings & Comments

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Use a ruler and toothpicks to mark cutting lines to give you level-cut sections. A serrated bread knife is the best cutting tool. Start by measuring the edge of the cake, and deciding how many sections you want. Use toothpicks to mark each cut from bottom to top. Measure and mark four or more places around the cake. Slice just above the highest set of toothpicks. Spatulas or a cookie sheet can support the cut slice while moving it. Cut the next slice, move it, and repeat. A 4" high pound cake can be cut into six 2/3" sections, or into seven 1/2" sections with more wiggle room. The number of slices is up to you.

This cake is pretty good, but i could not get 7 layers out of it. I could only get 4. Next time I think I will let the pound cake thaw, and use unwaxed dental floss to cut it, can get much thinner layers that way.

I'm not sure if anyone has ever tried the Tastefully Simple Almond Pound Cake but I bet that would be great with this recipe. The only thing though is that I don't think it can be sliced into seven layers, maybe 3/4 due to its moisture.

Another fantastic idea and great recipe they just keep on comin' with Mr food .. thinkIi'll make this with alternating layers of chocolate filling and then seedless raspberry jam WOW!

I made this, but I put vanilla pudding between each layer. It tasted like a Boston Creme Pie. Before I made it I thought it might make it too soggy, so I made the pudding according to 'Pie' directions and it came out great. Everyone loved it.

Does anyone know of a good, frozen pound cake? I've tried Sarah Lee, but don't like that one. Thanks! Jamie

It may be a little more trouble, but you could find a good pound cake recipe and make it yourself, and freeze it, and continue with this recipe as written

I made this only I used red raspberry jam in between the layers. Received good remarks and it is really pretty with the red jam. Will make again!

Looks great! Think I will try it & take it for Christmas dinner :)

Sounds so easy and looks and sounds YUMMO! I hope the calories are taken out with each slice. Judy B.

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Seven Layer Bar Cake

I know it’s not a Monday, but I couldn’t wait (and I don’t think you could either) for this recipe to go live! Let me introduce you to my Seven Layer Bar Cake, also known as, my birthday cake.

This decadent, Seven Layer Bar Cake is inspired by the popular 7-Layer Bars (or Magic Bars, to some). A traditional 7-Layer Bar is made up of seven ingredients:

  • Butter
  • Graham crackers
  • Sweetened condensed milk
  • Butterscotch chips
  • Chocolate chips
  • Coconut
  • Pecans

Turning 7-Layer Bars into Cake

To turn this classic treat into a cake, I used all the flavors to inspire elements of the cake.

  • Butter – you’ll find this element everywhere! We have it in the graham cracker crust (like the bars do), in the cake layers, in the filling and in the buttercream.
  • Graham crackers – to keep the crunch of the 7-Layer Bar, I incorporate a graham cracker crust at the bottom of each cake layer.
  • Sweetened condensed milk – I originally thought about doing a sweetened condensed milk frosting, but after making it, decided it actually didn’t provide the flavor I was looking for. When we bake 7-Layer Bars, the sweetened condensed milk turns into more of a gooey, caramel layer and tastes nothing like SCM at all! I scraped the SCM frosting and decided on this gooey, caramel-like filling adapted from a Milk Bar recipe. I use a similar version of it in my German Chocolate Cake, but made a few changes in this one.
  • Butterscotch chips – for the butterscotch element, I did my butterscotch buttercream from my Chocolate Chip Butterscotch Cake. It’s such a smooth and creamy consistency. You’re going to love it!
  • Chocolate chips – for the chocolate chips, I added mini chocolate chips in the cake layers and then added a chocolate drip to the top of the cake.
  • Coconut – I incorporated the coconut in the cake layers and the filling. However, rather than using raw coconut like most 7-Layer Bar recipes, I used toasted coconut. Always!
  • Pecan – I also toasted the pecans and added them to the filling with the coconut.
  • Plan ahead – because this cake has a lot of elements to it, plan ahead so you’re not trying to do everything within a couple hours.
  • Toss the chips – before you add the chocolate chips to the cake batter, toss them in a tablespoon of flour. This ensures the chips don’t sink to the bottom of the cake pan as the layers bake.
  • Room temperature ingredients – remember to always start with room temperature ingredients to get the best rise out of your layers.
  • Use a sharp knife – make sure to sharpen your knife before you cut this cake. The graham cracker crust makes it a little harder to cut through than a normal cake.
  • Coconut pecan filling – this mixture will be jiggly and not cooked through as a solid when it’s finished in the oven. Once it cools and you add the coconut and the nuts, the mixture will be slightly thicker and more stable to add to your cake.

I hope you love this cake as much as we did!


Ultimate S’More Anniversary Cake

On Monday we celebrated 7 years of marriage. That’s something to celebrate. We’ve grown A LOT in these 7 years! See, when we went through pre-marriage counseling our counselors told us something we will NEVER forget:

“You two are the 2 most opposite people we have EVER seen in our 25 years of marriage counseling experience. Good luck”

I was a whopping 20 years old at the time and thought ‘whatever, I laugh in the face of a challenge.’ Stupid, stupid stupid. Those first couple years were rough. Rough in the sense that we learned very quickly that marriage takes work. Give me a topic, ANY topic, I can promise, with about 99% certainty we are different.

He’s a night owl, I like to get up at 4 am.
I’m a runner, he’s a biker.
I like vegetables, he likes steak.
He uses discernment when he speaks, I well, I don’t.
I fart, A LOT. He farts about once a day.

Just to give you a few examples…

But 7 years later I can say, with confidence, every ounce of effort has been worth it. I married the perfect man for me. He challenges me, encourages me, and just loves me for who I am, with all my flaws.

My Bae, you mean the world to me, I love you with all my heart. Happy 7 year Anniversary! Here’s to another 57…

And to celebrate, I made cake. I combined a few our favorite things: s’mores, cookies, cake, frosting and cheesecake. Because of course, we don’t have the same favorite dessert. I like cake and he likes frosting. But between the 2 of us, the plate will be licked clean.

7 years means I need to make a 7 layer cake? At least that was my logic behind NEEDING all the layer.

Here’s what you’ll need for this cake:
2 brownie layers
2 cheesecake layers
2 chocolate chip cookie layers
5 graham crackers (this is one of the ‘cake’ layers)
1 recipe for marshmallow frosting
1 recipe for chocolate Frosting

A few notes about this Ultimate Anniversary Cake:

1. These are the best brownies I’ve ever made. I’ve made Ina’s Outrageous brownies. And those are delicious, but they are VERY fudgy, and are not a brownie EVERYONE likes because of the oober fudgeyness. These King Arthur brownies, these are the perfect combination between fudgy and cakey. And they have that shiny, thin crunchy top, like a good brownie should. Make the brownies alone, and bake them in a 9吉 inch pan, or divide the batter in half, like I did for this cake, slice it into wedges and serve with berries, ice cream and chocolate fudge. Whatever you do, BAKE THESE BROWNIES!

2. The chocolate frosting, it’s like the kind you scoop from a jar, you know the stuff. Betty Crocker, Duncan Hines. Come on, you know you probably have a jar in your cupboard right now. But this is 100 million times better. It’s a similar texture and consistency: smooth, creamy, rich. But no fake chemicals in it, yea! It spreads wonderfully too. As I was making it I told my husband “I found the only chocolate frosting recipe I may ever use again. It’s so perfect, why try anything else?” I mean, I know I’ll try others, but dang, this stuff is truly to-die-for and easy also.

3. I have 3 cake pans that are the same size (9 inch springform to be exact). So I used those 3 to bake the brownies, cookie and cheesecake, to make sure they were all the same size round. I lined the bottom of each pan with parchment paper to make it easy to remove each layer. And then I sprayed the parchment with non stick spray.

4. Everything on this cake is homemade, nothing from a box (ok, the graham crackers, but shoot, I’ve made those from scratch before…) But to make this easier, you can make the brownies form a box, or buy jar frosting. But let me tell you, this won’t be NEARLY as good.

5. In case your brownies or cookie get slightly crispy, it’s ok. The frosting and around the cake will help soften them back up as it refrigerates and sits. Let this cake refrigerate for at leats 1 day before serving for maximum flavor results.

I brought this to work, like I do a lot of desserts, and this is the only dessert EVERYONE has complimented, people are even posting pics on their face book pages. PEOPLE, this cake will blow your mind!

Brownie
Adapted from King Arthur Flour Fudge Brownie recipe

2 sticks unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups Double-Dutch Dark Cocoa or Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder (I used instant coffee)
1 tablespoon vanilla extract
1 1/2 cups All-Purpose Flour
2 cups chocolate chips (I used semi sweet)

Directions
Preheat the oven to 350°F. Lightly grease 2 round cake pans (or a 9吉 inch pan for a standard batch of brownies).
*Grease the pan AFTER you add a piece of parchment, like the note above says.

In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it’s hot (about 110°F to 120°F), but not bubbling it’ll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.

Add the hot butter/sugar mixture, stirring until smooth.

Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.

Spoon the batter into the cake pans.

Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool COMPLETELY on a rack before frosting or cutting (if your making normal brownies)

Cheesecake
1 1/4 pounds cream cheese (20 oz), room temperature
1 cup sugar
1 tsp vanilla extract
3 large eggs
1/2 cup sour cream

Preheat oven to 425 degrees. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in vanilla extract. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.

Put a piece of parchment paper on the bottom of a springform pan, spray with non stick spray. Pour half of the filling in each pan Bake for 15 minutes, then turn the oven temp down to 325 and bake for an additional 45 minutes.

Remove pan from oven, let cool 20 minutes. Run a knife around edge of the pans to loosen from the sides let cool completely. Cover with plastic wrap and freeze until ready to use.

I’ve received some e-mails that the baking time for the cheesecake layered has resulted in over baked cheesecake. While I haven’t experienced this, try baking your cheesecakes for about 1/2 the time and check and see if they’re done… then continue baking if they need it.

Chocolate Chip Cookie
Used my favorite chocolate chip cookie recipe , spread half of the batch in each cake pan and bake at 350 for 10-12 minutes, until it’s slightly golden. Not TOO golden or the cookie will be crispy, and you want a soft cookie in the cake.

Chocolate Frosting
Recipe adapted from Sweetapolita
Ingredients
6 ounces unsweetened chocolate, melted and cooled (I let it cool about 1 hour, stirring occasionally)
4 1/2 cups confectioners’ sugar (no need to sift)
3 sticks (12 ounces) unsalted butter, at room temperature
6 tablespoons milk
1 tablespoon vanilla extract

Directions
Place all of the ingredients in a food processor and pulse to incorporate. Process until the frosting is smooth.

Marshmallow Filling
Recipe from My S’more Refrigerator Cake

1 jar (7 oz) marshmallow fluff
1 stick butter, room temperature
1 cup powdered sugar
1 tbsp vanilla extract

To make the butter cream, beat together the marshmallow fluff and butter, on medium speed, until the mixture is smooth and fluffy, about 3 minutes.

Reduce the speed to low, add the powdered sugar and vanilla, and beat for another minute. Increase speed to medium and beat for another 3 minutes until it’s light and fluffy.

Assembly
Place one layer of brownie on a cake stand. Frost brownie with with marshmallow frosting. Place a cookie layer on the marshmallow filling. Spread cookie layer with marshmallow frosting.

Remove cheesecake from freezer, unwrap, and remove from metal bottom of the pan from each piece, then peel off parchment paper.

Place cheesecake layer on top of the marshmallow frosting.

Spread a layer of chocolate frosting on cheesecake. Layer graham crackers on the cheesecake. You’ll have to break up the crackers to make them fit. Spread chocolate frosting on grahams, then place the second layer of cheesecake on the chocolate frosting. Spread cheesecake with marshmallow frosting

Then place the remaining cookie on the frosting. Spread the cookie with marshmallow frosting and put the remaining brownie on the marshmallow frosting. Spread the remaining chocolate fudge frosting on top of the cake and on the side.

Refrigerate until ready to serve. Remove from the fridge about an hour before serving to help it come to room temperature slightly. Because this cake is SO dense, when it chills, it gets even denser and takes a little muscle to cut.

Yes, I came up with cake all on my own. Of course I found inspiration from other sites (and I credited sites I used recipes from), but in the end, this is MY creation based on my husbands deep love for S’Mores. He loves them, with all his heart! I made another s’more cake, last year for his b-day. Not NEARLY as intense as this one though :)


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