When I want to make my wife, Susi, something extra special on Valentine's Day, I get out of my comfort zone, pull out the measuring cups and make an outstanding dessert. While there's nothing wrong with a box of chocolates, crafting a homemade treat is my go-to way of sharing love on this designated day.

Originating from Smith Island, Md., this fantastic cake is made up of an inordinate number of slim layers separated by thin layers of frosting. A lot of flavor combinations are available: Carla Hall -- my co-host on "The Chew" -- makes a red velvet cake with roasted beets that would be fantastic here. But this yellow cake with chocolate icing is so popular that it became the state's official dessert.

If you're a planner, like me, Smith Island Cake is not nearly as intimidating as it looks. You can make the cake layers ahead of time by wrapping them tightly in plastic wrap and refrigerating for two to three days or freezing for up to a week. When Valentine's Day comes around, all you have to do is whip up the smooth, chocolatey frosting, which I'm partial to since it's not overly sweet. To create a beautiful division between layers, be sure to refrigerate each completed layer for 10 minutes as you build the cake.

Perhaps the most exciting part about this dessert is the payoff that the first slice brings. It appears to be a classic chocolate cake from the outside, but lures a quick forkful once the first slice is plated and the majestic layers are revealed. As the baker, your dessert goes from ordinary to extraordinary in seconds. Serve this cake to someone special, and you'll know exactly what I mean.

Smith Island Cake

Serves 8 to 10

For the cake:

1 1/2 cups sugar

1 cup (2 sticks) unsalted butter, cut into chunks

5 large eggs

4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon kosher salt

1 1/2 cups milk

2 teaspoons vanilla

For the frosting:

1 cup cream

24 ounces semisweet chocolate chips

13 tablespoons unsalted butter, cut into chunks

2 teaspoons vanilla extract

1/2 cup sour cream

Preheat the oven to 350 F. Spray as many 9-inch round cake pans as you have with cooking spray.

In a stand mixer with the paddle attachment, cream together the sugar and butter. Add the eggs, one at a time, and beat until smooth. Sift together the flour, baking powder and salt, and gradually add to the egg mixture. With the mixer running, slowly pour in the milk and vanilla and mix until smooth.

Pour 1/2 cup batter into each pan and spread evenly using an offset spatula. Bake for 10 to 12 minutes, until set (the cake will not take on much color). Turn the cakes out on to a cooling rack and cool. Repeat until you use all the batter to make 10 cakes.

While the cakes are baking, make the frosting: Warm the cream in a medium saucepan over medium heat. Add the chocolate and butter and stir until melted. Then cook for about 5 minutes, whisking regularly, until smooth. Remove from the heat and stir in the vanilla. Allow to cool, then stir in the sour cream.

When the cakes are cooled, put one on a serving platter. Top with 1/4 cup of the frosting and spread evenly over the top. Refrigerate for 10 minutes. Remove from the fridge, top with another cake, frost and refrigerate. Repeat until all the layers are stacked. Frost the top and the sides, then refrigerate for at least 1 hour before serving.

(Mario Batali is the chef behind 25 restaurants, including Eataly, Del Posto and his flagship Greenwich Village enoteca, Babbo.)