PIES AND TACOS
There are cakes… and then there’s this 8-layer chocolate cake.
Cook berries, sugar, and lemon juice until softened, then mash slightly. Stir in a cornstarch slurry and cook until thick and glossy. Strain to remove seeds, cover, and chill before using.
Preheat oven to 350°F and prep 8-inch pans. Whisk dry ingredients in one bowl and wet in another. Combine, then whisk in hot coffee until smooth and thin.
Tap pans to release air bubbles, then bake 15 minutes or until a toothpick comes out clean. Cool 10 minutes, invert onto parchment, and repeat. Once cooled, wrap layers in plastic if not assembling right away.
Melt chocolate in 15–30 sec bursts, then stir in hot cream until smooth. Cool 15 min. Sift powdered sugar and cocoa. Beat butter until creamy, then mix in sugar blend. Add cooled chocolate and vanilla; beat until smooth and spreadable.
Place the first cake layer on a stand, spread buttercream, pipe a ring, and fill with berry jam. Repeat with remaining layers, stacking evenly. Cover with a thin crumb coat of buttercream and chill for 20 minutes.
When ready, spoon or pipe the ganache around the edges, letting it drip naturally down the sides, then spread the remaining ganache across the top. Decorate with fresh berries, chocolate curls, or any finishing touches you like.
It’s every chocolate lover’s dream come true.