Make the Cake Layers

1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with parchment paper or lightly spray with nonstick spray.
3. Prepare the batter in batches of 6 eggs:
   • Separate 6 eggs.
   • Beat the egg whites on medium speed.
   • Gradually add 6 tablespoons sugar, beating until stiff, glossy peaks form.
   • Gently fold in the egg yolks.
   • Fold in 6 tablespoons flour, being careful not to deflate the batter.
4. Spread the batter thinly and evenly onto the prepared baking sheet.
5. Bake for 5–8 minutes, until lightly golden and set.
6. Cool briefly, then repeat with remaining batches until 8 thin layers are baked.

Make the Chocolate Frosting

1. Melt the milk chocolate in a double boiler. Remove from heat and allow to cool slightly.
2. In a stand mixer, beat the diced butter and powdered sugar until light and creamy.
3. Add the salt and vanilla extract and mix well.
4. Slowly drizzle in the melted chocolate while mixing on low speed.
5. Add the sour cream and crème de cacao.
6. Mix until smooth and spreadable.
7. If desired, add cocoa powder to deepen the chocolate flavor.
8. Adjust texture with a small amount of additional sour cream if needed.

Assemble the Cake

1. Place one cake layer on a serving plate or cake board.
2. Spread a thin but generous layer of frosting evenly over the surface.
3. Repeat with remaining layers.
4. Frost the top and sides as desired.
5. Chill briefly before slicing to help the layers set cleanly.

Baking Notes

• Always bake the batter immediately after mixing—the whipped egg whites do not hold.
• One 6-egg batch yields:
  • 2 thin layers, or
  • 3 very thin layers if spread extra thin.
• This frosting quantity is designed to comfortably fill all 8 layers without running short.
• The cake slices best once lightly chilled.