Tuesday, February 7, 2012
Perfect Chocolate Cake
I looked at a quite a few blogs before I found the cake that I wanted to make. Finally I found the cake at One Perfect Bite. If you are a chocolate lover then this cake is a must for you to try. The cake is rich and very chocolaty, it has this whipped cream filling that I think goes wonderfully with the cake, and then there is the frosting. The frosting is almost like eating ice cream with this cake, YUM. I have to say it one more time if you love chocolate you must try this cake... you will love it.
The cake is not only two layers it is three layers, now I have never made a three layer cake and so I found it a little tricky assembling the cake. So when you look at my pictures the cake may not look perfect, but that was okay since it tasted lovely. Anyway I think the taste out weighs the way it looks.
So please visit Mary's blog at One Perfect Bite, you won't be sorry. The name of her blog says it all, she has wonderful recipes and beautiful pictures.
Perfect Cake Cake (Source One Perfect Bite)
1 cup unsifted unsweetened cocoa
2 cups boiling water
2 3/4 cups sifted all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup butter or regular margarine, softened
2 1/2 cups granulated sugar
4 large eggs
1 1/2 teaspoons vanilla extract
1 cup heavy cream, chilled
1/4 cup unsifted confectioners' sugar
1 teaspoon vanilla extract
1 package (6 oz.) semisweet chocolate pieces
1 cup butter or regular margarine
2 1/2 cups unsifted confectioners' sugar
1. 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. Grease and lightly flour pans. Set aside. In a large bowl with an 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 over beat. Divide evenly into pans smooth the top. Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip. Cool in pans 10 minute. Carefully loosen sides with spatula; remove from pans; cool on racks.
2. To make filling: Whip cream with sugar and vanilla; refrigerate.
3. To make frosting: In medium saucepan, combine chocolate pieces, cream, butter; stir over medium heat until smooth. Remove from heat. With whisk, blend in 2 1/2 cups confectioners, sugar. In bowl set over ice, beat until it holds shape.
4. To assemble and frost cake: On plate, place a layer, top side down; spread with half of whipped cream. Place second layer, top side down; spread with rest of cream. Place third layer, top side up. 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, us a thin edged sharp knife; slice with a sawing motion.
Note The cake should e refrigerated, but to prevent the frosting from cracking when cut, let the cake sit a room temperature for about 30 minutes before slicing.