Perfect Chocolate Cake Recipe - Cooking Index
Perfect Chocolate Cake Recipe - Cooking Index
| Cake | ||
| 1 cup | 110g / 3.9oz | Cocoa |
| 2 cups | 474ml | Boiling water |
| 1 cup | 198g / 7oz | Butter - softened |
| 2 1/2 cups | 495g / 17oz | Sugar |
| 4 | Eggs | |
| 2 3/4 cups | 171g / 6oz | Cake flour |
| 2 teaspoons | 10ml | Baking soda |
| 1/2 teaspoon | 2.5ml | Baking powder |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 1/2 teaspoons | 7.5ml | Vanilla extract |
| Whipped Cream Filling | ||
| 1 cup | 237ml | Whipping cream |
| 1 teaspoon | 5ml | Vanilla |
| 1/4 cup | 49g / 1.7oz | Powdered sugar - sifted |
| Chocolate Frosting | ||
| 1 | Semisweet chocolate morsels | |
| 1/2 cup | 118ml | Half and half |
| 3/4 cup | 148g / 5.2oz | Butter |
| 2 1/2 cups | 495g / 17oz | Powdered sugar - sifted |
This cake is from the December 1990 "Southern Living" article on the best recipes of the past 25 years. We've tried it, and it is a stunner! First printed in December 1977, a recipe submitted by Dondee Gage Steves of San Antonio, Texas.
Preheat oven to 350F. Grease and flour 3 9" round cake pans.
Combine cocoa and boiling water, stir until smooth, then set aside.
Cream butter, gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.
Combine flour, soda, baking powder, and salt. Add to creamed mixture alternating with cocoa mixture, beating at low speed of an electric mixer, beginning and ending with the flour mixture. Stir in the vanilla. Do not over-beat.
Pour batter into pans and bake for 20 minutes or until a wooden pick inserted into the center comes out clean. Cool pans 10 minutes.
Remove the cake from pans and allow to cool completely.
Assemble Cake:
Spread filling between layers.
Spread frosting on top and sides. Chill until serving time.
Filling: Beat whipping cream and vanilla until foamy. Gradually add powdered sugar, beating until soft peaks form. Chill.
Yield: 2 cups
Frosting: Combine chocolate, half and half, and butter in a heavy saucepan; cook over medium heat, stirring until chocolate melts (I used a glass measuring cup and the microwave).
Remove from heat and add powdered sugar, mixing well.
Set saucepan in ice, and beat at low speed of an electric mixer until the frosting holds its shape and loses its gloss.
Add a few more drops of half-and-half if needed to make spreading consistency.
Yield: 2 1/2 cups
Source:
"The Diabetic Chocolate Cookbook" by Mary Jane Finsand
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