Perfect Chocolate Cake
Source of Recipe
From McCall's Cooking School
List of Ingredients
1 c Unsifted unsweetened cocoa
2 c Boiling water
2 3/4 c Sifted all purpose flour
2 ts Baking soda
1/2 ts Salt
1/2 ts Baking powder
1 c Butter or margarine;
-softened
2 1/2 c Sugar
4 Eggs
1 1/2 ts Vanilla
Frosting:
6 oz Semisweet chocolate pieces
1/2 c Light cream
1 c Butter or regular margine
2 1/2 c Unsifted confectioners'
-sugar
Filling:
1 c Heavy cream; chilled
1/4 c Unsifted confectioners'
-sugar
1 ts Vanilla extract
Recipe
1.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 350F.
Grease well and lightly flour three 9 by 1 1/2 inch
layer-cake pans.
2. In large bowl of electric mixer, at high speed, beat
butter, sugar, eggs, and vanilla, scraping bowl
occasionally until light-about 5 mins. At low speed, beatin flour mixture (in fourths), alternately with cocoa
mixture (in thirds), beginning.and ending with flour
mixture. Do not overbeat. Divide evenly into pans;smooth top. Bake 25 to 30 mins., or until surface springs back when gently pressed with fingertip.
3. Cool in pans 10 mins. Carefully loosen sides with
spatula; 4. Remove from pans; cool on racks. 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(I use ice cubes) beat until it holds shape.
Filling: whip cream with sugar and vanilla;refrigerate.
To assemble cake: On plate place a layer, top side
down;spread with half of cream. Place second layer, top
side down;spread with rest of cream. Place third layer,
top side up.
To frost: 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, use a thin-edged sharp knife;slice with a sawing motion.
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