Perfect Chocolate Cake/Mccalls
A chocolaty and moist chocolate layer cake that turns out perfect every time!
Yield
24 servingsPrep
60 minCook
30 minReady
2½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 1 | cup |
cocoa powder
unsifted |
|
| 2 | cups |
water
boiling |
|
| 2 ¾ | cups |
all-purpose flour
sifted |
|
| 2 | teaspoons |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking powder
|
|
| 1 | cup |
butter
or margarine, softened |
|
| 2 ½ | cups |
sugar
|
|
| 4 | large |
eggs
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| Frosting | |||
| 6 | ounces |
semi-sweet chocolate
pieces, null, null |
|
| ½ | cup |
light cream (half&half)
|
|
| 1 | cup |
butter
or margarine |
|
| 2 ½ | cups |
powdered sugar
unsifted |
|
| Filling | |||
| 1 | cup |
heavy whipping cream
chilled |
|
| ¼ | cup |
powdered sugar
unsifted |
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 237 | ml |
cocoa powder
unsifted |
|
| 473 | ml |
water
boiling |
|
| 651 | ml |
all-purpose flour
sifted |
|
| 1E+1 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
baking powder
|
|
| 237 | ml |
butter
or margarine, softened |
|
| 591 | ml |
sugar
|
|
| 4 | large |
eggs
|
|
| 7.5 | ml |
vanilla extract
|
|
| Frosting | |||
| 173.4 | ml/g |
semi-sweet chocolate
pieces, null, null |
|
| 118 | ml |
light cream (half&half)
|
|
| 237 | ml |
butter
or margarine |
|
| 591 | ml |
powdered sugar
unsifted |
|
| Filling | |||
| 237 | ml |
heavy whipping cream
chilled |
|
| 59 | ml |
powdered sugar
unsifted |
|
| 5 | ml |
vanilla extract
|
|
Directions
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℉ (180℃). Grease well and lightly flour three 9 by 1½ inch layer-cake pans.
In large bowl of electric mixer, at high speed, beat butter, light-about 5 mins.
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 mins., 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.
Frosting:
In medium saucepan, combine chocolate pieces, cream, butter; stir over medium heat until smooth. Remove from heat.
With whisk, blend in 1½ cups confectioners' sugar. In bowl set over ice(I use ice cubes) beat until it holds shape.
Filling:
Whip cream with sugar and vanilla; refrigerate.
To assemble cake:
On plate place a layer, top side down; spread with half of cream. Place second layer, top side down; spread with rest of cream. Place third layer, top side up.
To frost:
With spatula, frost sides first, covering whipped cream; use rest of frosting on top, swirling decoratively. Refrigerate at least 1 hour before serving.
To cut:
Use a thin-edged sharp knife; slice with a sawing motion.
