The Perfect Chocolate Cake

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 10
• 1 cup unsifted unsweetened cocoa
• 2 cups boiling water
• 2 3/4 cups sifted all-purpose flour (sift before measuring)
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup butter or 1 cup margarine, softened
• 2 1/2 cups granulated sugar
• 4 eggs
• 1 1/2 teaspoons vanilla extract
• 1 (6 ounce) package semisweet chocolate pieces
• 1/2 cup light cream
• 1 cup butter or 1 cup regular margarine
• 2 1/2 cups unsifted confectioners' sugar
• 1 cup heavy cream, chilled
• 1/4 cup unsifted confectioners' sugar
• 1 teaspoon vanilla extract

Recipe

• 1 in medium bowl, combine unsweetened cocoa with 2 cups boiling water, mixing with wire wisk until smooth.
• 2 cool completely.
• 3 sift flour with soda, salt and baking powder.
• 4 preheat oven to 350f.
• 5 grease well and lightly flour three 9-by-1 1/2-inch layer-cake pans.
• 6 in large bowl, with an electric mixer at high speed, beat butter with sugar, eggs and vanilla, scraping bowl occasionally, until light and fluffy-about 5 minutes.
• 7 at low speed, beat in the flour mixture (in fourths), alternately with the cocoa mixture (in thirds).
• 8 begin and end with flour mixture.
• 9 do not overbeat.
• 10 divide evenly into pans; smooth top with spatula.
• 11 bake 25-30 minutes, or until surface springs back when gently pressed with fingertip.
• 12 cool in pans 10 minutes.
• 13 carefully loosen sides with spatula.
• 14 remove from pans; cool on racks.
• 15 make frosting: in medium saucepan, combine chocolate pieces, cream butter; stir over medium heat until smooth.
• 16 remove from heat.
• 17 with wisk, blend in 2 1/2 cups confectioner's sugar.
• 18 turn into bowl; place over ice set in a larger bowl.
• 19 beat until frosting holds shape.
• 20 make filling: whip cream with sugar and vanilla.
• 21 to assemble: on plate, place a layer, top side down; spread with half of cream.
• 22 place second layer, top side down; spread with rest of cream.
• 23 place third layer, top side up.
• 24 to frost cake: with metal spatula, frost sides first, covering whipped cream; use rest of frosting on top, swirling decoratively.
• 25 refrigerate at least 1 hour before serving.
• 26 to cut, use a thin-edged sharp knife; slice with a sawing motion.