Rich Bavarian Chocolate Seven Layer Cake

Preheat your oven to 180°C. Grease and line several round baking pans (20-22 cm) with parchment paper, or prepare one pan to reuse. For the cake batter, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time until well combined. Gently fold in the all-purpose flour and unsweetened cocoa powder until just combined, then stir in the whole milk. Divide the batter into 7 equal portions.

Spread each portion of batter very thinly onto a prepared baking pan. Bake each layer for 5-7 minutes, or until the edges are lightly golden and the cake is set. Carefully remove from the pan and let cool completely on a wire rack. Repeat for all seven layers, reusing the pan as needed.

For the chocolate ganache, finely chop the dark chocolate. In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour over the chopped chocolate. Let stand for 5 minutes, then stir until smooth and glossy. If needed, add the powdered sugar and mix well. Let the ganache cool slightly until it thickens to a spreadable consistency.

Warm the apricot jam gently in a small saucepan or microwave until it is spreadable. Brush a very thin layer of warm apricot jam onto each cooled cake layer. On a serving plate, place the first cake layer. Spread a thin, even layer of chocolate ganache over it. Repeat with the next five layers, stacking them neatly. Place the final, seventh cake layer on top.

Pour the remaining chocolate ganache over the entire cake, ensuring it covers the top and elegantly drips down the sides. Use an offset spatula to smooth the top and sides for a professional finish.

Refrigerate the Prinzregententorte for at least 4 hours, or preferably overnight, to allow the ganache to set firmly and the flavors to fully meld. This chilling is crucial for easy slicing.

Before serving, allow the cake to sit at room temperature for 15-20 minutes. For clean slices, use a sharp knife warmed under hot water and wiped dry between each cut. Enjoy this magnificent Bavarian delicacy!