The seven-layer chocolate cake served at Mar-a-Lago and long associated with Donald Trump’s favorite dessert. A rich, elegant chocolate layer cake made with thin chocolate sponge layers, filled with smooth chocolate mousse, and finished with a glossy dark chocolate glaze. The texture is light yet indulgent, not overly sweet, and typically served with sauce or ice cream.
Cooking Time:
1 hour
Ingredients:
Chocolate Sponge Cake
1½ cups egg whites (about 10 large eggs)
1 cup granulated sugar
1 cup egg yolks (about 10 large eggs)
1 cup powdered sugar
1 cup unsweetened cocoa powder
Chocolate Mousse Filling
1 cup whole milk
1 cup heavy cream
¼ cup granulated sugar
5 large egg yolks
12 oz (340 g) dark chocolate (60–70% cocoa), chopped
2 tsp powdered gelatin, bloomed in 2 tbsp cold water
1 cup whipped cream (soft peaks)
Chocolate Glaze (Mirror-Style)
¾ cup water
1½ cups granulated sugar
1½ cups glucose or corn syrup
1 cup sweetened condensed milk
2 tbsp gelatin, bloomed in ¼ cup cold water
12 oz (340 g) dark chocolate, chopped
Recipe:
1. Make the Chocolate Sponge
Preheat the oven to 390°F.
Line two rimmed baking sheets with parchment paper.
Whip egg whites and granulated sugar to stiff peaks.
Gently fold in egg yolks.
Sift powdered sugar and cocoa powder together and fold into the batter carefully.
Spread batter evenly onto baking sheets (thin layers).
Bake for 8–10 minutes until just set.
Cool completely, then cut into equal cake layers.
2. Prepare the Chocolate Mousse
Heat milk and cream until steaming (do not boil).
Whisk egg yolks with sugar.
Slowly pour hot milk mixture into yolks while whisking.
Return mixture to heat and cook to 185°F until slightly thickened.
Remove from heat and pour over chopped chocolate and bloomed gelatin.
Stir until smooth; cool slightly.
Fold in whipped cream gently.
Chill until spreadable.
3. Assemble the Cake
Place one sponge layer on a cake board.
Spread an even layer of chocolate mousse.
Repeat layering sponge and mousse until finished.
Refrigerate for at least 2 hours to set.
4. Make the Chocolate Glaze
Bring water, sugar, and glucose to a boil.
Cook to 217°F.
Pour hot syrup over condensed milk, bloomed gelatin, and chocolate.
Blend until smooth.
Let glaze cool to 95–105°F.
5. Glaze and Serve
Place chilled cake on a rack.
Pour glaze evenly over the top, letting it drip down the sides.
Chill until set.
Slice and serve — traditionally with fruit sauce or chocolate ice cream.
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