The Perfect Chocolate Cake


This was my Dad’s absolute favorite cake… and I remember this magazine/book entry from my childhood. Even when I was highly allergic to chocolate (not deathly, but would be sick all night in bed), I would still sneak bites of this heavenly concoction…I remember the pain…fondly. Mom would make this for my Dad each birthday. This is not meant to be sad, just nostalgic. I post today for many reasons – most importantly #livelovelaughbe (and eat some chocolate)

Adapted from McCall’s Cooking School

1 Cup cocoa powder (unsweetened)
2 Cups water, boiling
2 3/4 Cups flour, all-purpose, sifted
2 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
1 Cup butter, unsalted, softened
2 1/2 Cups sugar, white
4 Large eggs, whole
1 1/2 tsp extract, vanilla

Tools Needed:
OvenStuff Non-Stick 9 Inch Round Cake Pan Two Piece Set
KitchenAid KSM150PSER Artisan Stand Mixer with Pouring Shield, 5 Quarts, Empire Red

In a medium bowl, combine cocoa with boiling water, mixing with whisk until smooth. Cool completely. Sift flour with soda, salt and baking powder.

Preheat oven to 350 degrees. Grease well and lightly flour three, 9-inch layer cake pans. In a large bowl, beat butter, sugar, eggs and vanilla on high speed, about 5 minutes.

At low speed, beat in flour mixture in fourths, alternating with cocoa mixture, beginning and ending with flour mixture. Do not over beat.
Divide evenly into cake pans and smooth top.

Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip. Cool in pans for 10 minutes. Loosen sides and remove from pans; cool on racks.

The Perfect Chocolate Frosting:
6 Ounce(wt)s chocolate chips, semisweet
1/2 Cup cream, coffee
1 Cup butter
2 1/2 Cups sugar, powdered

In a medium saucepan, combine chocolate pieces, cream, butter; stir over medium heat. With a whisk, blend powdered sugar. In bowl set over ice, beat until it holds shape.

The Perfect Vanilla Cake Filling:
1 Cup cream, heavy
1/4 Cup sugar, powdered
1 tsp extract, vanilla

Whip cream with sugar and vanilla; refrigerate.

To assemble cake, place first layer on the plate, top side down, and spread with half of cream.

Place the second layer on top and spread with the rest of cream. Place third layer on top.

Frost sides and top with the chocolate frosting.


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