Ingredients:

  • 1.5 cups (340g) unsalted butter, softened
  • 2 cups (400g) granulated white sugar
  • 5 large eggs, room temperature
  • 3.5 cups (440g) all purpose flour, sifted
  • 2 tsp baking powder
  • 0.5 tsp fine sea salt
  • 12 oz (354ml) evaporated milk
  • 2 tsp pure vanilla extract
  • 2 cups (400g) sugar (frosting)
  • 1 cup (100g) Dutch process cocoa
  • 12 oz (354ml) evaporated milk (frosting)
  • 1 cup (225g) unsalted butter (frosting)
  • 1 tsp pure vanilla extract (frosting)

Instructions:

  1. Cream the 1.5 cups butter and 2 cups sugar until pale and fluffy, usually about 4 minutes.
  2. Add the eggs one at a time, beating well after each addition to ensure a stable emulsion.
  3. Whisk the 3.5 cups flour, baking powder, and salt together.
  4. Alternately add the flour mixture and the 12 oz evaporated milk to the butter mixture, starting and ending with flour. Stir in the 2 tsp vanilla until the batter is silky and smooth.
  5. Preheat your oven to 350°F (180°C). Grease and line your pans with parchment.
  6. Spread about 1/2 to 2/3 cup of batter into each pan.
  7. Bake for 8 minutes until the edges are just barely golden. Remove from the oven and immediately flip onto a cooling rack.
  8. In a large saucepan, combine the frosting sugar, cocoa powder, evaporated milk, and butter.
  9. Bring to a boil over medium heat, stirring constantly. Boil for about 10 minutes until the mixture thickens and coats the back of a spoon. Stir in the vanilla and remove from heat.
  10. Place the first layer on a cake stand. Pour about 1/3 cup of warm frosting over the center and spread to the edges. Stack the next layer and repeat.
  11. Once all eight to ten layers are stacked, pour the remaining frosting over the top and sides. Use your offset spatula to smooth the sides until the cake is completely encased in chocolate. Let it sit at room temperature for at least 2 hours to set.