Side Pannel
Perfect Chocolate Cake
Ingredients List
- ------------------------------------CAKE------------------------------------
- 1 c Cocoa; (unsweetened)
- 2 c Boiling water
- 2 3/4 c Unbleached white flour
- 2 ts Baking soda
- 1/2 ts Salt
- 1/2 ts Baking powder
- 1 c Butter
- 2 1/2 c Sugar
- 4 Eggs
- 1 1/2 ts Pure vanilla extract
- ---Butter Cream Frosting---
- 6 oz Unsweetened baking chocolate
- 1 c Butter
- 1/2 c Heavy cream
- 2 1/2 c Powdered sugar; sifted
Directions
FILLING
1 c Heavy cream
1/4 c Powdered sugar
1 tb Pure vanilla extract
Makes a 3-layer 9-inch cake Preheat the oven to 350F. Butter and flour
three 9-inch round cake pans. Combine the cocoa with 2 cups of boiling
water, stirring until smooth. Cool completely. Sift together the dry
ingredients. In a large bowl, beat together the butter, sugar, eggs and
vanilla. Add the dry ingredients alternately with the cocoa mixture to the
creamed mixture. Do not overmix. Blend just enough to moisten the dry
ingredients. Pour the batter into the cake pans. Bake for 24-30 minutes.
Cool in the pans for 10 minutes and then remove the cake from the pans to
cool completely before frosting. While the cake is cooling, prepare the
frosting. In a medium saucepan, melt the chocolate and butter. Stir in the
cream until smooth. Remove the pan from the stove and place it in a large
bowl filled with ice. Using a whisk or electric mixer, beat in the powdered
sugar until the frosting holds a stiff shape. Chill. Whip all the filling
ingredients together until stiff. Chill. Construct the cake when all the
parts are cool. Spread the filling between the layers and the frosting on
the top and sides. Plan to serve the cake soon after completion or provide
a large space in the refrigerator to keep it cool until it is served.
1 c Heavy cream
1/4 c Powdered sugar
1 tb Pure vanilla extract
Makes a 3-layer 9-inch cake Preheat the oven to 350F. Butter and flour
three 9-inch round cake pans. Combine the cocoa with 2 cups of boiling
water, stirring until smooth. Cool completely. Sift together the dry
ingredients. In a large bowl, beat together the butter, sugar, eggs and
vanilla. Add the dry ingredients alternately with the cocoa mixture to the
creamed mixture. Do not overmix. Blend just enough to moisten the dry
ingredients. Pour the batter into the cake pans. Bake for 24-30 minutes.
Cool in the pans for 10 minutes and then remove the cake from the pans to
cool completely before frosting. While the cake is cooling, prepare the
frosting. In a medium saucepan, melt the chocolate and butter. Stir in the
cream until smooth. Remove the pan from the stove and place it in a large
bowl filled with ice. Using a whisk or electric mixer, beat in the powdered
sugar until the frosting holds a stiff shape. Chill. Whip all the filling
ingredients together until stiff. Chill. Construct the cake when all the
parts are cool. Spread the filling between the layers and the frosting on
the top and sides. Plan to serve the cake soon after completion or provide
a large space in the refrigerator to keep it cool until it is served.
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