Perfect Chocolate Cake
Plan to serve the cake soon after completion or provide a large space in the refrigerator to keep it cool until it is served. You can also frost with a frosting of your choice.
Total Steps
5
Ingredients
17
Tools Needed
9
Ingredients
- 1 cup cocoa, unsweetened
- 2 cups boiling water
- 2 3/4 cups unbleached white flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup butter
- 2 1/2 cups sugar
- 4 eggs
- 1 1/2 teaspoons pure vanilla extract
- 6 ounces unsweetened baking chocolate
- 1 cup butter
- 1/2 cup heavy cream
- 2 1/2 cups powdered sugar, sifted
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tablespoon pure vanilla extract
Instructions
Step 1
Preheat the oven to 350F. Butter and flour three 9-inch round cake pans.
Step 2
Combine the cocoa with boiling water, stirring until smooth. Cool completely. Sift together the dry ingredients. In a large bowl, beat together butter, sugar, eggs, and vanilla. Add the dry ingredients alternately with the cocoa mixture to the creamed mixture. Do not overmix; blend just enough to moisten the dry ingredients.
Step 3
Pour the batter into the cake pans. Bake for 24-30 minutes. Cool in the pans for 10 minutes and then remove the cake from the pans to cool completely before frosting.
Step 4
While the cake is cooling, prepare the frosting. In a medium saucepan, melt the unsweetened baking chocolate and butter. Stir in 1/2 cup heavy cream until smooth. Remove the pan from the stove and place it in a large bowl filled with ice. Using a whisk or electric mixer, beat in 2 1/2 cups powdered sugar until the frosting holds a stiff shape. Chill. Whip 1 cup heavy cream, 1/4 cup powdered sugar, and 1 tablespoon vanilla extract together until stiff. Chill.
Step 5
Construct the cake when all the parts are cool. Spread the filling between the layers and the frosting on the top and sides.