Chocolate cake by Marco on Facebook
Little Layer Chocolate cake Recipe (12-layers)
Preheat oven to 330° cook 15 -20 mins
1 1/2 Sticks salted butter room temp
3/4 cup Vegetable Oil(I use Crisco)
2 1/2 cup sugar
1 tbsp Vanilla extract
5 Large eggs room temp
3 3/4 cup All Purpose Flour(I use white lily)
1 tbsp + 3/4 tsp baking powder
1 1/4 cup Whole milk room temp
In a bowl sift together flour and baking powder together and set aside. In a large mixing bowl, cream together sugar, oil and until it looks white in color. Add vanilla extract and eggs one at a time. Them add your milk and mix well until combined. Then add in flour mixture into 2 parts and mix or fold in with a spatula until combined not to overmix. I bake in 6 8-inch cake pans and when done and cool, I split each layer into 2 to give me 12 layers or you can bake 12 individual cake layers separately in a 425° oven for 5-7 minutes, you have to pay attention bc the layers will cook fast. While the cake is baking, go ahead and cook your chocolate icing on top of stove for 15 -20 mins on medium low heat.
Chocolate Cooked Icing. Cook 15 - 20mins
2 sticks of margarine or butter
2 12oz Evaporated cans Whole Milk
3 cups sugar
1 cup Hershey's Cocoa
3 tbsp Karo light syrup
Pinch of salt
In a heavy saucepan on top of stove with temp on medium heat melt margarine. Add Evaporated milk then sift Cocoa powder with sugar and add to saucepan and add Karo syrup and salt and whisk together. Let it come to a boil and continue to whisk occasionally for 15 to 20 mins. Chocolate will be bubbling similar to a gravy when finished. You don't want your cooked frosting to scorch. Chocolate final temp should read 230° - 234°F. Let the icing cool off the burner. Cake layers should be completely cooled down before splitting each layer in half. I use a big serving spoon and an offset spatula to add and spread frosting on layers and around the outside of the cake.
It's so moist and will melt in your mouth.
Ever since I first encountered the legendary 12-layer chocolate cake from what I affectionately call 'Marco's desserts,' I knew I had to master it. There's just something incredibly impressive and utterly delicious about a cake with so many delicate layers. It’s not just a dessert; it’s a showstopper, perfect for any celebration, from birthdays to anniversaries. This recipe isn't just about baking; it's about creating a truly memorable experience. Achieving those perfect 12 thin layers might sound daunting, but with a few tricks, it's totally doable. My favorite method involves baking in fewer, thicker pans and then carefully slicing each cake horizontally. A good cake leveler is a game-changer here, ensuring each layer is uniform. If you don't have one, a long serrated knife and a steady hand work wonders. Just make sure your cakes are completely cooled before attempting to slice them – warm cakes crumble easily! The beauty of having so many layers is the incredible texture contrast with the frosting, making every bite an absolute dream. Speaking of celebrations, if you're looking for chocolate and strawberry birthday cake ideas, this multi-layered chocolate cake is your ultimate canvas! While the recipe features a classic cooked chocolate icing, imagine adding a vibrant burst of fresh strawberries. You can place thinly sliced strawberries between a few of the layers for a fresh, fruity surprise. For an extra touch, a simple homemade strawberry compote or even a thin layer of strawberry jam can elevate the flavor profile beautifully. Garnish the top with fresh whole strawberries, perhaps dipped in chocolate, and a sprinkle of powdered sugar, and you’ve got a birthday cake that looks as incredible as it tastes. It adds a lovely tang that perfectly complements the rich chocolate. Now, while I absolutely adore the cooked chocolate icing from this recipe – it’s incredibly rich and velvety – sometimes you might want to explore different textures or cake design aesthetics. For instance, if you're intrigued by chocolate ganache cake design, you could consider using a smooth, shiny rich chocolate glaze made from ganache as an alternative or an additional topping. A simple ganache drip along the sides can add a touch of elegance that’s hard to beat. Or, if you're feeling adventurous, a whipped chocolate ganache could provide a lighter, fluffier texture than the cooked icing, allowing for different piping techniques. Remember, the frosting is where you can truly let your creativity shine and adapt the cake to your personal preference or the occasion's theme. What truly makes this specific marco chocolate cake recipe stand out is its incredible moisture and that undeniable "melt-in-your-mouth" quality. It's a testament to the balance of ingredients and the careful cooking process for both the cake and the frosting. Whether you stick to the original cooked icing or experiment with a ganache, the foundation of this amazing 12-layer chocolate cake will always deliver a luxurious dessert experience. It’s a labor of love that pays off in every single decadent slice.
