8-Layer Chocolate Cake

Instructions

For the Chocolate Cake:

1. Line two 7-in (18cm) round pans with parchment paper. I do not recommend using just one pan because is too much batter, and the cake will take too long to bake in the middle. 
2. Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cake. 
3. Combine the milk and oil in a large bowl. Microwave for 40-60 seconds until warm. 
4. Add the black cocoa powder and whisk until completely dissolved. 
5. Add the yogurt, sugar, and vanilla. Whisk until well combined. 
6. At this point, the mixture should be almost at room temperature or slightly warm. Add the eggs and whisk until well combined. Do not add the eggs if the mixture is too hot. 
7. Sift the flour, baking powder, baking soda, and salt over the mixture. Whisk gently until just combined. Don’t overmix the batter. 
8. Pour the batter into the prepared pans and bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean. 
9. Let them cool completely at room temperature. 

For the Filling:

1. Place the butter in the bowl of an electric mixer fitted with the whisk attachment. Beat for about 2 minutes or until creamy.
2. Add the powdered sugar (sifted) and vanilla and beat for about 5-7 minutes until light and creamy.
3. Add the cream cheese at room temperature and beat until well combined and smooth. Make sure to use softened cream cheese to prevent lumps. 
4. Separate half of the filling in another bowl (400g). 
5. Add 2 tablespoons of cocoa powder (sifted) to the remaining filling in the electric mixer. Beat until smooth. If the filling is too light in color, you can add more cocoa powder. I recommend you reach a lighter brown color compared to the cake to give contrast between each cake layer. 

Assembling the Cake:

1. Unmold the cakes, level the top, and cut each cake into two equal layers. 
2. Place the first cake layer onto a serving plate and tightly adjust an acetate collar (at least 4 inches or 10cm tall) around the cake. Fix it using adhesive tape. I recommend assembling the cake using an acetate collar or an adjustable cake ring. This way, the layers will look clean and sharp. 
3. Spread half of the vanilla filling evenly all over the cake.
4. Place another cake layer on top and spread half of the chocolate filling. 
5. Repeat the process with the four other layers, and finish with the chocolate filling on top. 
6. Decorate the top of the cake with cake crumbs or chocolate shavings. 
7. Refrigerate the cake for at least 6 hours or overnight. 
8. Remove the acetate collar right before serving.