Perfect Chocolate Cake
Serves: 2
Jailyn Upton
1 January 1970
Based on User reviews:
54
Spice
40
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Unsweetened Cocoa Powder2 cups
Water (boiling)2.75 cups
All-Purpose Flour2 tsps
Baking Soda1 tsp
Salt1 tsp
Baking Powder1 cup
Butter2.5 cups
White Sugar4
Eggs1 tsp
Vanilla Extract2 cups
Sugar (confectioners')Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease and flour three 9 inch round cake pans
3
Stir together the cocoa and boiling water from the first set of ingredients
4
Set aside to cool
5
Sift together the flour, baking soda, salt and baking powder, set aside
6
In a large bowl, cream together the butter and sugar
7
Beat in the eggs, one at a time, then stir in the vanilla
8
Add the dry ingredients alternately with the cocoa mixture
9
Mix only until combined
10
Divide evenly between the three prepared pans, and spread the batter out flat
11
Bake for 18 to 22 minutes in the preheated oven, until a toothpick inserted comes out clean, and the cake pulls away from the sides of the pan
12
Cool cakes on a wire rack
13
In a medium bowl, whip the heavy cream and vanilla
14
When the cream becomes thick, add the confectioners' sugar and continue to whip until stiff but not too grainy
15
Divide into three parts and spread onto two of the cooled layers
16
Stack the layers onto a nice plate, putting the two creamed ones on the bottom
17
Place the plain layer on the top
18
If there is a hump on the top of the cake, trim it off with a long serrated knife
19
Frost the sides with the chocolate buttercream frosting
20
To make the frosting, beat the remaining ingredients, butter, confectioners' sugar, vanilla and cocoa until light and fluffy, about 7 to 10 minutes
21
Frost sides of the cake, leaving a ridge that sticks up over the top edge
22
Spread the remaining cream filling over the top of the cake
23
Garnish with sprinkles, chocolate curls or seasonal fresh fruit