Perfect Chocolate Cake

★★★★★ 1 Review
serves 8-10
method Bake

Ingredients

  • 1 c
    cocoa
  • 3/4 c
    butter
  • 1/2 c
    half and half
  • 6 oz
    semi-sweet chocolate chips
  • FROSTING INGREDIENTS
  • 1/4 c
    powdered sugar, well sifted
  • 1 tsp
    vanilla extract
  • 1 c
    whipping cream
  • FILLING INGREDIENTS
  • 1 1/2 tsp
    vanilla extract
  • 1/2 tsp
    salt
  • 1/2 tsp
    baking powder
  • 2 tsp
    baking soda
  • 2 3/4 c
    cake flour
  • 4
    eggs
  • 2 1/2 c
    sugar
  • 1 c
    butter, softened
  • 2 c
    water, boiling
  • 2 1/2 c
    powdered sugar, well sifted
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How To Make

  • 1
    Preheat oven to 350 degrees; grease and flour 3 9\" round cake pans.
  • 2
    Combine cocoa and boiling water, stir until smooth, then set aside.
  • 3
    Cream butter, gradually add sugar, beating well at medium speed of an electric mixer; add eggs, one at a time, beating well after each addition.
  • 4
    Combine flour, soda, baking powder and salt; add to creamed mixture alternating with cocoa mixture, beating at low speed of an electric mixer, beginning and ending with the flour mixture.
  • 5
    Stir in the vanilla - Do not overbeat.
  • 6
    Pour in pans and bake 20 minutes or until a wooden pick inserted into the center comes out clean.
  • 7
    Cool pans 10 minutes, then remove the cake from pans; cool completely.
  • 8
    Spread filling between layers; spread frosting on top and sides - Chill until serving time.
  • 9
    Filling: Beat whipping cream and vanilla until foamy.
  • 10
    Gradually add powdered sugar, beating until soft peaks form.
  • 11
    Chill.
  • 12
    Yield: 2 cups
  • 13
    Frosting: Combine chocolate, half and half, and butter in a heavy saucepan; cook over medium heat, stirring until chocolate melts.
  • 14
    Remove from heat; add powdered sugar, mixing well.
  • 15
    Set saucepan in ice, and beat at low speed of an electric mixer until the frosting holds its shape and loses its gloss.
  • 16
    Add a few more drops of half and half if needed to make spreading consistency.
  • 17
    Yield: 2 1/2 cups

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