14-Layer Chocolate Cake
A rich, multi-layered chocolate cake featuring moist layers and smooth chocolate filling, perfect for celebrations, gatherings, or indulging chocolate lovers with its deep flavor.
Ingredients
Instructions
- Cream the shortening and sugar together in a bowl.
- Add eggs one at a time, beating well after each addition.
- Add half the flour and half the milk to the mixture and mix well.
- Add the remaining flour and milk, then mix thoroughly.
- Stir in vanilla extract.
- Grease and flour the cake pans using butter.
- Pour 2 or 3 tablespoons of batter into each pan, enough to cover the bottom, forming thin layers.
- Bake at 350°F (175°C) until the layers are dry, about 15-20 minutes.
- Place 2 or 3 layers at a time on oven racks for baking.
- Do not wash the pans between baking layers; wipe with paper towels and re-grease.
- Once the layers are baked and cooled, spread chocolate filling over each layer as they are finished.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of shortening. Ensure all ingredients are at room temperature for better mixing. If you’re short on time, bake fewer layers at once and stack them with chocolate filling as you go. For a twist, you could add a layer of raspberry jam between the chocolate layers for a fruity contrast.
Serving Suggestions
This 14-layer chocolate cake is a showstopper at any gathering and pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a complete dessert experience, consider serving it alongside coffee or a glass of dessert wine. You can also explore more American recipes to complement your meal.
Storage & Reheating
Store leftover cake layers in an airtight container at room temperature for up to three days. If you have chocolate filling, keep it refrigerated. To reheat, gently warm individual slices in the microwave for 10-15 seconds, or serve at room temperature to enjoy the flavors fully.
Nutrition & Diet Analysis (per serving)
Each serving of 14-Layer Chocolate Cake contains roughly 638 calories, with 7g protein, 77g carbohydrates, and 24g fat. It is a good source of protein (14% of the Daily Value), iron (13% of the Daily Value), and calcium (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of self-rising flour?
Yes, you can use all-purpose flour, but you'll need to add 1.5 teaspoons of baking powder and a pinch of salt for each cup of flour to achieve similar leavening effects as self-rising flour.
How can I make this cake gluten-free?
To make a gluten-free version, substitute self-rising flour with a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum for proper structure, or add it separately according to package instructions.
What can I use for the chocolate filling?
You can use a chocolate ganache made from heavy cream and chocolate, or a simple chocolate buttercream. For a lighter option, consider using whipped cream mixed with cocoa powder for a fluffier filling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).