Gather the ingredients.

Heat the oven to 350 F. In a large bowl, cream ½ pound butter and 1 cup sugar until light and fluffy. Beat in 4 eggs, then flour, salt, and 1 teaspoon vanilla until smooth. Lightly coat the bottom of seven (8-by-4-inch) disposable aluminum loaf pans with cooking spray.

Weigh the batter (remembering to subtract for the weight of the bowl). Divide that number by 7 and that's how many ounces you will need for each pan in order to create even layers.

Bake for 7 minutes or until the edges are very lightly brown. Don't overbake. Remove from oven and let cool 5 minutes. Run a knife around the edges of the pans and invert onto a cake rack to cool completely.

Gather the ingredients.

In a medium bowl, beat the ½ pound butter until light and fluffy. Add the 2 ½ cups confectioners' sugar, mixing until well incorporated, and then beat for 3 minutes.

Add 1 pasteurized egg or whipping cream and beat for 2 more minutes. Stir in the ⅓ cup cocoa powder and then beat until well combined.

Gather the ingredients.

In a medium bowl, combine the 4 tablespoons melted butter, 4 tablespoons cocoa powder and hot water.

Blend in 2 cups confectioners' sugar and 1 teaspoon vanilla until smooth.

Place one cooled cake layer on a serving plate and spread with ⅐ of the cocoa buttercream filling. Continue in this manner until all 7 sponge layers have been stacked. Leave the top and sides of the cake bare.

Pour the cocoa glaze over the top of the cake and, using a cake spatula, spread the overflow around the sides of the cake to cover it completely. The chocolate glaze will harden, which is what you want. Chill until set.

Serve thin slices of this rich cake and enjoy.