THE PERFECT CHOCOLATE CAKE
This recipe comes from McCall's Cookbook and my mother made this cake for our family at Christmas time. She's had this recipe since 1982!! It's such a classic. It's wonderful for Christmas, but I think it's great anytime! : ) It's terrific for any special occasion and would make a fabulous Birthday cake for the chocolate lover. It's very chocolatey, but not overly sweet. The cake is made entirely from scratch, but it's really not that complicated. I made it last Christmas and it came out spectacular. NOTE: I have no idea what the exact preparation and cooking times are; it does not state it on the recipe. However, this is not something that can be done on spur of the moment. It's almost like artwork and cannot be rushed. : )
Provided by Sara in FL
Categories Dessert
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- In medium bowl, combine unsweetened cocoa with 2 cups boiling water, mixing with wire wisk until smooth.
- Cool completely.
- Sift flour with soda, salt and baking powder.
- Preheat oven to 350F.
- Grease well and lightly flour three 9-by-1 1/2-inch layer-cake pans.
- In large bowl, with an electric mixer at high speed, beat butter with sugar, eggs and vanilla, scraping bowl occasionally, until light and fluffy-about 5 minutes.
- At low speed, beat in the flour mixture (in fourths), alternately with the cocoa mixture (in thirds).
- Begin and end with flour mixture.
- Do not overbeat.
- Divide evenly into pans; smooth top with spatula.
- Bake 25-30 minutes, or until surface springs back when gently pressed with fingertip.
- Cool in pans 10 minutes.
- Carefully loosen sides with spatula.
- Remove from pans; cool on racks.
- Make frosting: In medium saucepan, combine chocolate pieces, cream butter; stir over medium heat until smooth.
- Remove from heat.
- With wisk, blend in 2 1/2 cups confectioner's sugar.
- Turn into bowl; place over ice set in a larger bowl.
- Beat until frosting holds shape.
- Make filling: Whip cream with sugar and vanilla.
- To assemble: 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 metal spatula, frost sides first, covering whipped cream; use rest of frosting on top, swirling decoratively.
- Refrigerate at least 1 hour before serving.
- To cut, use a thin-edged sharp knife; slice with a sawing motion.
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Strong Life
[email protected]The cake was a bit too sweet for my taste, but overall it was a good recipe. I might try reducing the amount of sugar next time.
Adija Abdulai
[email protected]Easy to make and delicious! 5 stars!
Abebe Tolcha
[email protected]Just made this cake and it turned out perfectly! The texture is so moist and fluffy, and the chocolate flavor is divine. My family loved it, and I will definitely be making it again.
Margaret Bigelow
[email protected]This chocolate cake recipe is an absolute winner! It's incredibly moist and decadent, with a perfect balance of sweetness and richness. The instructions are clear and easy to follow, and the result is a cake that looks as good as it tastes. I highly