Perfect Chocolate Cake
Yield
1 cakePrep
10 minCook
50 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cocoa powder
unsweetened, unsifted |
|
| 2 | cups |
water
boiling |
|
| 2 ¾ | cups |
all-purpose flour
sifted |
|
| 2 | teaspoons |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking powder
|
|
| 1 | cup |
butter
softened |
|
| 2 ½ | cups |
sugar
|
|
| 4 | large |
eggs
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| Frosting | |||
| 6 | ounces |
chocolate chips
semi-sweet |
|
| ½ | cup |
light cream (half&half)
|
|
| 1 | cup |
butter
|
|
| 2 ½ | cups |
powdered sugar
|
|
| Filling | |||
| 1 | cup |
heavy whipping cream
chilled |
|
| ¼ | cup |
powdered sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cocoa powder
unsweetened, unsifted |
|
| 473 | ml |
water
boiling |
|
| 651 | ml |
all-purpose flour
sifted |
|
| 1E+1 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
baking powder
|
|
| 237 | ml |
butter
softened |
|
| 591 | ml |
sugar
|
|
| 4 | large |
eggs
|
|
| 7.5 | ml |
vanilla extract
|
|
| Frosting | |||
| 173.4 | ml/g |
chocolate chips
semi-sweet |
|
| 118 | ml |
light cream (half&half)
|
|
| 237 | ml |
butter
|
|
| 591 | ml |
powdered sugar
|
|
| Filling | |||
| 237 | ml |
heavy whipping cream
chilled |
|
| 59 | ml |
powdered sugar
|
|
| 5 | ml |
vanilla extract
|
|
Directions
- In medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth.
Cool completely.
Sift flour with soda, salt and powder.
Preheat oven to 350℉ (180℃).
Grease well and lightly flour three 9X1½ inch layer cake pans.
- In large bowl of electric mixer, at high spee, beat butter, sugar, 5 minutes.
At low speed, beat in flour mixture, in fourths, alternating with cocoa mixture, in thirds, beginning and ending with flour mixture.
Do not overbeat.
- Divide evenly into pans; smooth top. Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip.
Cool in pans for 10 minutes. Carefully loosen sides with spatula; remove from pans; cool on racks.
- Frosting: In medium saucepan, combine chocolate pieces, Remove from heat. With whisk, blend in 1½ cups confectioners sugar. In bowl set over ice, beat until it holds shape.
- Filling: Whip cream with sugr and vanilla; refrigerate.
- To assemble cake: On plate, place a layer, top side down; Place second layer, top side down; spread with remaining cream. Place third layer, top side up.
- To frost: With spatula, frost sides first, covering whipped cream; Refrigerate at least one hour before serving. To cut, use thin edged sharp knife; slice with a sawing motion.
