Nine-Layer Smith Island Cake

Prepare the icing by combining cream and corn syrup in a medium-sized saucepan over medium heat; bring the mixture to just below boiling point, stirring constantly. Remove from heat source.

Place chocolate in a large microwave-safe container and pour the hot cream mixture over the top. Sprinkle with salt and let it sit for 2 minutes. Whisk until completely smooth and let cool to room temperature, approximately 1 hour. Refrigerate icing in the refrigerator until it thickens and becomes spreadable, roughly 45 minutes, stirring every 15 minutes.

Meanwhile, prepare the cake layers: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease nine 8 1/2-inch round disposable cake pans with cooking spray. Line the bottoms with parchment paper and lightly spray the paper with more cooking spray.

Beat butter in a stand mixer fitted with the paddle attachment at medium speed until it reaches a smooth and creamy consistency, about 1 minute. Gradually add sugar and beat until light and fluffy, approximately 3 minutes. Add eggs one at a time and beat just until they are fully incorporated after each addition. Beat in vanilla extract.

Whisk together flour, baking powder, baking soda, and salt in a medium-sized bowl until well combined. Add the flour mixture to the butter mixture alternately with buttermilk in 3 batches, beginning and ending with the flour mixture and beating on medium speed. Divide the batter evenly (about 1 cup each) among the prepared pans and smooth with an offset spatula.

Bake in batches in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 14 minutes. Cool in the pans on a wire rack for 10 minutes, then turn cakes out onto wire racks to cool completely, approximately 20 minutes.

Place one cake layer on an 8-inch round cake board and spread with 1/3 cup icing using a small offset spatula. Top with another cake layer and spread with another 1/3 cup icing. Repeat the process with remaining cake layers and icing. Coat the top and sides of the cake with a thin layer of icing. Refrigerate the cake in the refrigerator for 1 hour and reserve the remaining icing.

Place the chilled cake on a wire rack over a rimmed baking pan. Microwave the reserved icing at medium (50%) power in 30-second intervals, stirring between, until smooth and pourable, approximately 60 to 90 seconds. Pour icing in a slow, steady stream over the top of the cake, starting at the center and moving to the outer edges so it flows down the sides. Smooth out the sides and fill any gaps with a small offset spatula.

Refrigerate the cake in the refrigerator until set, approximately 1 hour. Carefully transfer the cake to a serving plate. Serve at room temperature.