virtuousgeek.org

Perfect Chocolate Cake

Serves 10-12

This is a very, very good chocolate cake, that's about all there is to it. I particularly like the frosting.

Ingredients

CAKE:

    1 cup unsweetened unsifted cocoa
    2 cups boiling water
    2 3/4 cups sifted all-purpose flour
    2 teaspoons baking soda
    1/2 teaspoon salt
    1/2 teaspoon baking powder
    1 cup butter, softened
    2 1/2 cups granulated sugar
    4 eggs
    1 1/2 teaspoons vanilla extract

FROSTING:

    1 package (6 0z) semisweet chocolate chips
    1/2 cup light cream (half & half)
    1 cup butter
    2 1/2 cups unsifted powdered sugar

FILLING:

    1 cup heavy (whipping) cream, chilled
    1/4 cup unsifted powdered sugar
    1 teaspoon vanilla

Instructions

    Filling:

  1. Whip cream with sugar and vanilla; refrigerate.

    Cake:

  2. 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 F. Grease well and lightly flour three 9x1 1/2 inch layer cake pans. (We always line the bottom with parchment paper, on top of a floured and greased pan bottom.)
  3. In large bowl of electric mixer, at high speed, beat butter, sugar, eggs, and vanilla, 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.
  4. Divide evenly into pans; smooth top. Bake 25 - 30 minutes or until surface springs back when gently touched with fingertip. Cool in pans 10 minutes.
  5. Carefully loosen sides with spatula; remove from pans; cool on racks. Gently peel off parchment paper while still slightly warm.

    Frosting:

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

    Assembly:

  7. On plate, place a layer, top side down; spread with half of whipped cream. Place second layer, top side down; spread with rest of cream. Place third layer top side up.
  8. With spatula, frost sides first, covering whipped cream; use rest of frosting on top, swirling decoratively. Refrigerate at least one hour before serving.
  9. To cut use a thin edged sharp knife; slice with a sawing motion. Enjoy and savor each bite.
Webmeister: Jesse Barnes