Perfect Chocolate Cake.

Mac's birthday cake. Update! I did make this and it was really good. Its not a quick recipe but for bdays you have to pull out all the stops. The frosting takes patience and the cake does require refrigeration. Mac said he wanted chocolate cake with chocolate frosting and he got it. 

Perfect Chocolate Cake.

  1. 1 cup unsifted unsweetened cocoa
  2. 2 cups boiling water
  3. 2-3/4 cups sifted all purpose flour
  4. 2 teaspoons baking soda
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon baking powder
  7. 1 cup butter or regular margarine, softened
  8. 2-1/2 cups granulated sugar
  9. 4 large eggs
  10. 1-1/2 teaspoons vanilla extract

  1. 1 cup heavy cream, chilled
  2. 1/4 cup unsifted confectioners' sugar
  3. 1 teaspoon vanilla extract

  1. 1 package (6 oz.) semisweet chocolate pieces
  2. 1/2 cup light cream
  3. 1 cup butter or regular margarine
  4. 2-1/2 cups unsifted confectioner's sugar

  • To make the cake: In medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth. Cool completely. Sift flour with soda, salt, and baking powder. Preheat oven to 350 F. Grease three 9 by 1-1/2 inch layer cake pans. Line with parchment paper. Grease paper and lightly flour pans. Set aside. In large bowl of electric mixer at high speed beat butter, sugar, eggs, and vanilla, scraping bowl occasionally, until light, about 5 minutes. At low speed, beat in flour mixture (in fourths), alternately with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not overbeat. Divide evenly into pans; smooth top. Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip. Cool in pans 10 minutes. Carefully loosen sides with spatula; remove from pans; cool on racks.
  • To make filling: Whip cream with sugar and vanilla; refrigerate.