Add one layer of cake to the bottom of a round platter. Pour 1/4 cup of chocolate glaze on in the center of the layer. Using the back of spoon or dry measuring cup, distribute the glaze to the edges of the cake, adding additional glaze as needed. Repeat until all ten layers are glazed. When you glaze the final layers the glaze will begin to pool around the platter. Just spoon it up back into the saucepan on a layer.
Allow the top layer to set and then add the last 1/2 cup or so of glaze on the top.
Scrape up an excess glaze and spoon into the remaining glaze. Using a wet paper towel, wrapped around your index finger, clean the sides of the platter. Repeat as necessary, getting as close to the cake as possible.
Slice using a clean knife that has been soaking in hot/warm water. Clean knife and dip in warm water between slices.
*Dairy-Free:
Feel free to add a teaspoon or less of butter emulsion/extract, if desired, for dairy-free.
**For Egg-Free:
Replace each egg white with 2 tablespoons liquid from a can of cannellini beans. Replace each egg yolk with 1 tablespoon fat (butter, hydrogenated palm oil, or refined coconut oil.) Refined coconut oil does not impart a coconut flavor.
https://glutenfreerecipebox.com/gluten-free-smith-island-cake-10-layer-cake/