The Perfect Chocolate Cake

Several people have asked for the recipe for the cake I made for Wayne's birthday. It's not the easiest thing, but it is definitely worth the effort! Happy Cooking!

Perfect Chocolate Cake
From Southern Living

Ingredients:
· 1 Cup Cocoa
· 2 Cups Boiling Water
· 1 Cup Butter or Margarine, Softened
· 2 ½ Cups Sugar
· 4 Large Eggs
· 2 ¾ Cups All-Purpose Flour
· 2 tsp. Baking Soda
· ½ tsp. Baking Powder
· ½ tsp. Salt
· 1 ½ tsp. Vanilla Extract
· Whipped Cream Filling
· Perfect Chocolate Cake Frosting

COMBINE cocoa and boiling water, stirring until smooth; set aside.
BEAT butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.
COMBINE flour and next 3 ingredients in a medium bowl; add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Do not overbeat.
POUR batter into 3 (9-inch) round cakepans lined with wax paper.
BAKE at 350 for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
SPREAD Whipped cream Filling between layers; spread Perfect Chocolate Frosting on top and sides of cake. Chill until ready to serve. Garnish if desired.

Whipped Cream Filling
Ingredients:
· 1 Cup Whipping Cream
· 1 tsp. Vanilla Extract
· ¼ Cup Sifted Powdered Sugar
BEAT whipping cream and vanilla until foamy; gradually add powdered sugar, beating until soft peaks form. Cover and chill.

Perfect Chocolate Frosting
Ingredients:
· 1 (6oz) Package Semisweet Chocolate Morsels
· ½ Cup half-and-half
· ¾ Cup Butter or Margarine
· 2 ½ Cups Sifted Powdered Sugar

COMBINE first 3 ingredients in medium saucepan; cook over medium heat, stirring until chocolate melts. Remove from heat; add powdered sugar, mixing well.
PLACE saucepan in a large bowl of ice. Beat at low speed with an electric mixer until frosting holds its shape and loses its gloss. Add a few more drops of half-and-half, if needed, to make a good spreading consistency.

Things I’ve learned through trial and error:
1. Use real butter! I use unsalted butter for baking and it REALLY does make a difference.
2. Sift the powdered sugar before or after measuring…it really doesn’t make that big of a difference.
3. Use heavy whipping cream.
4. Be sure to chill the whipped cream filling before putting it between the layers.
5. Don’t beat the whipping cream too long…it WILL turn in to butter! Just ask Wayne...he's the one who went to the grocery store at 10pm to get more whipping cream! Wasn't that a sweet thing to do!?
6. This cake is better after sitting in the fridge a day or two. Make it ahead!
7. Yes, it’s a lot of trouble, but it’s an impressive cake!

Comments

Julie said…
Thanks!! I'll definitely have to get a babysitter before I start making that delicious cake. By the looks of the cake, it is well worth the trouble! Happy Thanksgiving!!!!!
November 22, 2008 at 9:05 PM
Deb Foley Russell said…
Sam, thanks for bringing this scrumptous hunk of chocolate (and those beautiful children) to the Russell Family Thanksgiving! Love the cake! Love the blog! And love you guys! ~aunt debbie
December 18, 2008 at 9:32 PM
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