Perfect Chocolate Cake with Perfect Chocolate Frosting
Submitted by cottageman
Towering chocolate layer cake with whipped cream filling and rich chocolate frosting beaten over ice. Deep cocoa flavor in every bite.
YIELD
6 servingsPREP
40 minCOOK
40 minREADY
80 minThis is the chocolate cake that earns its name. Two 10-inch layers bake up tender and deeply chocolatey from a full cup of cocoa dissolved in boiling water. Between them goes sweetened whipped cream for contrast against all that chocolate richness.
The frosting is where things get interesting. You’ll melt semi-sweet chocolate with butter and cream, stir in powdered sugar, then set the pan in ice and beat until it thickens and loses its gloss. This technique creates frosting that’s fudgy, spreadable, and impossibly smooth.
It’s the birthday cake that makes people ask for the recipe.
Pro Tips
- Dissolve cocoa in boiling water and let it cool slightly before adding to batter for deepest chocolate flavor
- Alternate adding dry ingredients and cocoa mixture to prevent curdling
- Let cake layers cool completely before filling (warm cake will melt the whipped cream)
- Beat frosting over ice until it holds shape but is still spreadable (too long and it gets stiff)
- Add a few drops of cream if frosting becomes too thick while spreading
Ingredients
Directions
Perfect Chocolate Cake:
Combine cocoa and boiling water, stirring until smooth; set aside.
Cream butter; gradually add sugar, beating well.
Add eggs, one at a time.
Combine flour, soda, baking powder, and salt in bowl; add to mixture alternately with cocoa mixture.
Stir in vanilla.
Use two 10 inch; pans. Bake at 350℉ (180℃) for 30 to 40 minutes.
Whipped Cream Filling:
Beat whipping cream and vanilla until foamy; gradually add powdered sugar.
Makes 1 cup.
Perfect Chocolate Frosting:
Combine first three ingredients in saucepan; cook until chocolate melts.
Remove from heat; add powdered sugar.
Set pan in ice, and beat until frosting holds it shape and loses it gloss.
Add a few more drops of half/half if needed to make spreading consistency.
Makes 2½ cups
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