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The Ritz-Carlton's 10 Layer Chocolate Cake Recipe

We at Sulpice Chocolat love this cake! The cake itself is extra moist and delicious and it is paired with an equally delicious frosting.  However, Pastry Chef Eric Estrella took extra care to make sure that the frosting wasn't too sweet so that it wouldn't interfere with the intense chocolate taste of this cake.  Some may ask "Why make a chocolate cake with ten layers?"  Well, this cake was created to honor the newly renovated Deca lounge at the Ritz-Carlton in Chicago.  So, the next time you are in this great city why not treat yourself to their incredibly moist and delicious signature cake, but in the mean time I went ahead and posted the recipe below for you to make at home.


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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