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Perfect chocolate cake

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Ingredients/Components

unsifted unsweetened cocoa - 1 c
boiling water - 2 c
sifted all-purpose flour
baking soda - 2 tsp
salt - 1/2 tsp
baking powder - 1/2 tsp
softened butter - 1 c
granulated sugar
eggs - 4 item
vanilla extract
semi-sweet chocolate pieces
light cream - 1/2 c
butter - 1 c
unsifted powdered sugar
heavy cream, chilled

How to make perfect chocolate cake:

Frosting:6 oz. semi-sweet chocolate pieces1/2 c. light cream1 c. butter2 1/2 c. unsifted powdered sugar Filling:1 c. heavy cream, chilled1/4 c. unsifted powdered sugar1 tsp. vanilla extract Cake: In medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth. Cool completely. Sift flour with soda, salt and baking powder. Preheat oven to 350°. Grease well and lightly flour three 9 x 1 1/2-inch layer cake pans. In large bowl, beat butter, sugar, eggs and vanilla at high speed, scraping bowl occasionally until light, about 5 minutes. At low speed, beat in flour mixture (in fourths), alternately with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not overbeat. Divide into pans; smooth tops. Bake 25 to 30 minutes or until surface springs back when pressed with fingertip. Cool in pans 10 minutes. Carefully loosen sides with spatula and remove from pans. Cool on racks.

Frosting: In medium saucepan, combine chocolate pieces, cream and butter and stir over medium heat until smooth. Remove from heat. With wire whisk, blend in 2 1/2 cups powdered sugar. In bowl set over ice, beat until it holds shape.

Filling: Whip the cream with sugar and vanilla. Refrigerate.

To assemble cake: On plate, place a layer top side down; spread with half of cream. Place second layer top side down; spread with rest of cream. Place third layer top side up.

To frost cake: With spatula, frost sides first, covering whipped cream using rest of frosting on

Recipe categories: Desserts, Cakes, Cake fillings and frostings.

Rating:

4.3

Average rating: 4.3, total votes: 4

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