1. For the layers, beat the soft butter with the sugar and scraped vanilla until fluffy, add the eggs one at a time, then fold in the flour mixed with baking powder and the starch.
2. Divide the batter into 7 equal portions; spread each one thinly on the base of a 26 cm springform tin (or a circle drawn on baking paper) and bake in an oven preheated to 200 °C for 6-8 minutes until pale golden; cool all 7 layers.
3. For the cream, mix some of the milk with the starch, bring the rest to the boil, thicken it, stir in the dark chocolate and let cool to room temperature.
4. Beat the room-temperature butter with the icing sugar and cocoa until fluffy and add the chocolate pudding a spoonful at a time.
5. Spread each layer thinly with cream and stack them; cover the outside of the cake with cream too and chill for 1 hour.
6. For the glaze, bring the cream to the boil, take off the heat and melt the chopped chocolate in it; let cool slightly, pour over the cake, smooth and chill until serving.
Tip: The 7 layers stood for the 7 districts of Bavaria under the Wittelsbachs - the secret to thin layers is speed and precise, even spreading.
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