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The Most Perfect Chocolate Cake

Cake

  • 1 cup unsweetened cocoa
  • 2 cups boing water
  • 2 3/4 cups all purpose flour (sifted)
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup butter (softened)
  • 2 1/2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla extract

Frosting

  • 6 ounces semisweet chocolate chips
  • 1/2 cup light cream
  • 1 cup butter
  • 2 1/2 cups confectioners’ sugar

Filling

  • 1 cup heavy cream (chilled)
  • 1/4 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  1. In a medium bowl, combine cocoa with boiling water, mix with whisk until smooth. Cool completely. Sift flour with soda, salt, and baking powder.

  2. Preheat oven to 350 degrees. Grease well and flour three 9 inch layer cake pans.

  3. In a large bowl mix beat butter, sugar, eggs, and vanilla at high speed until light–about 5 minutes. At low speed, beat in flour mixture (in fourths), alternating with cocoa mixture (in thirds), beginning and ending with flour mixture.

  4. Do not overbeat. Divide evenly into pans. Bake 25 to 30 minutes or until surface springs back when gently pressed with fingertip.

  5. Cool in pans 10 minutes. Then loosen sides with spatula; remove from pans; cool on racks.

Frosting:

  1. In medium saucepan, combine chocolate pieces, cream, butter, stir over medium hat until smooth. Remove from heat.

  2. With whisk, blend in 2 1/2 cups confectioners sugar. Then beat over ice until mixture holds its shape.

Filling:

  1. Whip cream with sugar and vanilla; refrigerate.

To assemble:

  1. Place one layer top side down; spread with half of the cream.

  2. Place second layer, top side down; spread with the rest of the cream.

  3. Place third layer, top side up. Frost sides, then top. Refrigerate at least 1 hour before serving.

Dessert