- 12
Ingredients
- Frosting:
- 1 cup of unsalted, unsweetened cocoa powder
- 2 cups of boiling water
- 2 3/4 cups of sifted, all-purpose flour
- 2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup of butter or margarine, softened
- 2 1/2 cups of granulated sugar
- 4 large eggs
- 1 1/2 tsp. vanilla extract
- 1 pkg. (6 oz.) semisweet chocolate pieces
- 1/2 cup of light cream
- 1 cup of butter or margarine
- 2 1/2 cups unsifted confectioners sugar
- Filling:
- 1 cup of heavy cream
- 1/4 cup of unsifted confectioners sugar
- 1 tsp. vanilla extract
Preparation
Step 1
In a medium sized bowl, combine the cocoa with the boiling water, mixing with a wire whisk until smooth. Cool completely. Sift the flour with the baking soda, baking powder and salt. Preheat oven to 350 degrees. Grease well and lightly flour three 9 X 1 1/2" layer cake pans.
In a large bowl of electric mixer, at high speed, beat the butter, sugar, eggs and vanilla until light (about 5 minutes), scraping the bowl occasionally. At low speed, beat in the flour mixture (in fourths) alternately with cocoa mixture (in thirds), beginning and ending with the flour mixture. Do not overbeat.
Divide the batter evenly into prepared cake pans; smooth top. Bake 25 to 30 minutes or until surface springs back when gently pressed with finger. Cool in pans for 10 minutes. Carefully loosen the sides with a spatula; remove from pans; cool completely on wire racks.
Frosting:
In a medium sized saucepan, combine chocolate pieces, cream and butter; stir over medium heat until smooth. Remove from heat. With a whisk, blend in 2 1/2 cups of confectioners sugar. In a bowl set over ice, beat until frosting holds its shape.
Filling:
Whip cream with confectioners sugar and vanilla, refrigerate. Assemble the cake: On a plate, place a layer top side down; spread with half of the cream. Place second layer top side down; spread with the rest of the cream. Place third layer top side up.
With a spatula, frost sides, covering whipped cream; frost the top with remaining frosting, swirling decoratively. Refrigerate at least 1 hour before serving. To cut, use a thin-edged sharp knife; slice with a sawing motion.