This striking (and gluten-free!) cake is inspired by the Jewish bakery classic, Seven-Layer Cake. Our simplified sheet-pan method sandwiches rich mocha glaze with almond cake. (Just don't count the layers too closely!)

Source: Midwest Living


Credit: Carson Downing

Recipe Summary

20 mins
2 hrs




Instructions Checklist
  • Preheat oven to 325°. Grease a 17×12-inch rimmed baking sheet. Line with parchment paper, leaving overhang. Butter parchment.

  • In a stand mixer fitted with a paddle attachment, combine almond flour, 14 tablespoons sugar, the potato starch and salt. Add 9 tablespoons butter and beat at medium speed 2 minutes. Increase speed to medium-high. Add eggs, one at a time, beating 30 seconds after each and scraping bowl as needed. Batter will be light-colored and fluffy. Beat in almond extract.

  • Evenly spread batter in prepared pan with an offset spatula. Bake until golden brown and springy to the touch, 22 to 24 minutes. Cool cake in pan on a wire rack.

  • For glaze: In a medium saucepan, combine chocolate, 5 tablespoons butter, the coffee and 1/4 cup sugar. Melt, whisking, over medium. Increase heat to medium-high. Boil, whisking, until thick and shiny, about 30 seconds. Let cool at least 10 minutes.

  • Pour glaze over cake (still in its pan). Spread evenly. Refrigerate until set.

  • When glaze is set, use parchment to lift cake out of pan onto a cutting board. If desired, trim the very edges with a serrated knife. Use the serrated knife to neatly slice the cake in half the short way then into thirds the long way (yielding 6 layers). Carefully stack up the layers. Chill again, just to meld layers. The gloss will return to the glaze at room temperature.

Nutrition Facts

577 calories; fat 39g; cholesterol 150mg; saturated fat 20g; carbohydrates 52g; mono fat 7g; poly fat 1g; trans fatty acid 1g; insoluble fiber 3g; sugars 37g; protein 10g; vitamin a 800.4IU; riboflavin 0.1mg; folate 12.7mcg; vitamin b12 0.3mcg; sodium 120mg; potassium 174mg; calcium 56mg; iron 2.5mg.