Perfect Chocolate Cake

By staceycohentisch

Ingredients

• Filling:
• 1 cup cocoa
• 2 cups boiling water
• 1 cup butter or margarine, softened
• 2 1/2 cups sugar
• 4 eggs
• 1 1/2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup whipping cream
• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar
• Frosting:
• 1 (6-ounce) package semisweet chocolate morsels
• 1/2 About 1/2 cup half-and-half
• 3/4 cup butter or margarine
• 2 1/2 cups sifted powdered sugar

Preparation

Step 1

Combine cocoa and boiling water, stirring until smooth; set aside to cool. Combine butter, sugar, eggs, and vanilla; beat at high speed of electric mixer until light and fluffy (about 5 minutes). Combine dry ingredients; add to sugar mixture alternately with cocoa mixture, beating at low speed of electric mixer and beginning and ending with flour mixture. Do not overbeat.

Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely. Spread filling between layers, and spread frosting over top and sides. Garnish with pecans, if desired. Serve at once or refrigerate until ready to serve.

Filling: Beat whipping cream and vanilla until foamy; gradually add powdered sugar, beating until peaks hold their shape. Chill.

Frosting: Combine chocolate morsels, 1/2 cup half and half, and butter in a saucepan; cook over medium heat, stirring until chocolate melts. Remove from heat; add powdered sugar, mixing well. Set saucepan in ice, and beat until frosting holds its shape and loses its gloss. Add a few more drops of half and half if the frosting is too thick.