This is my mother’s Perfect Chocolate Cake. It is a favorite of all the chocolate lovers in our lives.

Ingredients

  • Cake:
  • 1 C unsweetened cocoa
  • 2 C boiling water
  • 2 ½ C sugar
  • 4 eggs
  • 1 C butter, softened
  • 2 ¾ C flour
  • 2 t. baking soda
  • ½ t. baking powder
  • ½ t. salt
  • 1 ½ t. vanilla

  • Filling:

  • 1 C heavy cream
  • ½ C confectioner’s sugar
  • 1 t. vanilla

  • Frosting:

  • 6 oz semi-sweet chocolate chips
  • ½ C light cream
  • 1 C butter
  • 2 ½ C confectioner’s sugar

Instructions

    Cake
    In a medium bowl, combine cocoa with boiling water. Beat with a whisk until smooth. Cool completely. Sift flour with baking soda, salt, and baking powder. In a large bowl, at high speed, beat butter, sugar, eggs, and vanilla, scraping often, until light and fluffy (about 5 minutes). At low speed beat in flour mixture (in fourths) alternately with the cocoa mixture (in thirds); begin and end with flour mixture. Do not overbeat. Grease and flour three 9 ” layer pans. Divide batter evenly. Place plans in cold oven. Turn oven to 250°F and bake ~ 35 minutes. Test with cake tester. Baking at this temperature makes the layers bake flat. Remove cake from pans and cool on wire racks.

    Filling
    Whip cream with sugar and vanilla. Spread between cooled cake layers.

    Frosting *
    In a medium pan, combine chocolate chips, cream, and butter. Stir over medium heat until smooth. Remove from heat. Cool. With a wire whisk, blend in confectioner’s sugar. Set frosting in a bowl of ice for 5 to 10 minutes. With frosting still over the pan of ice, beat until it holds its shape (thin with water if necessary). Frost cake with spatula. Cover sides and then top of cake. Sprinkle with chopped nuts if desired. Refrigerate at least one hour before serving.

    Refrigerate cake when it is not being served.

    *Although delicious this is not a decorating frosting. It does not crust well and must be refrigerated to solidify. It is best to press pre-made royal icing, fondant, or gum paste decorations directly into the frosting.


Comments

sinas Says... 10 Oct 2010 , 6:40pm

I have been making this cake for years it is just great.

tallgirl333 Says... 22 Oct 2010 , 8:53am

I just made this in cupcakes and mini cupcakes! HOW DELICIOUS!!!! I have found my new chocolate go to recipe! Thanks :)

sibrian Says... 29 Nov 2010 , 9:47am

I'll definitely try this recipe! just wondering if i can add some almonds to it

JackiesCreations Says... 6 Dec 2010 , 5:41pm

Hi there, just wondering how this recipe bakes? Does it rise much? And what about the texture? Is it very dense? Spongy? Moist? Sorry, I just want to know so I know what to expect before I bake it... thanks in advance!!!

microbiology1 Says... 19 Dec 2010 , 7:01pm

JackiesCreations, It is not as moist or dense as a WASC cake, but not dry either. It will not rise as much as a box cake. When my mother makes it she fills it very close to the top of a jelly roll pan then cuts it in half to make a 2 layer cake.

Sabrian, I have never added almonds but I'd love to hear your results if you do!

JannyJan Says... 27 Jan 2011 , 10:07pm

I tried this cake tonight--couldn't get it baked--over an hour and a half in the oven and still not done through. What happened?

crimsonclover Says... 31 Jan 2011 , 3:05pm

just double checking, c means a cup and t means a teaspoon??????? also what is confectioner' sugar??? i am from ireland and we might call it something else. thanx

cymraeglady Says... 6 Feb 2011 , 2:11am

Hi Crimsondover, I'm from the uk, I believe confectioner' sugar is "icing sugar" and also called "powdered sugar". C is a cup and t is a teaspoon. Hope this helps. :)

kacor13 Says... 10 Feb 2011 , 5:56pm

It was a hit in my family. :)

krissy03 Says... 29 Mar 2011 , 5:49pm

Im a new baker so THANK YOU!!!!! for posting this. I cant wait to make it :)

JennaRalyn Says... 20 Apr 2011 , 8:36pm

Has anyone tried this cake with fondant? I am making a very tall stacked cake. Thanks

carolcaleb Says... 28 Apr 2011 , 4:25pm

I'm going to try this recipe! Never done a chocolate cake from scratch. I have made a vanilla cake with fudge chocolate swilrs but not this one. Sounds good. Will post how it goes.

KatyLou Says... 18 May 2011 , 2:14am

Hi I am trying to make a chocolate cake then cover it with a fondant? Would this be ideal for this to? I am trying to make the cake 10" x 10" for my daughters Birthday. As im a complete beginner at this could you tell me if this is enough ingredients to fill a 10" x 10" tin? Help :)

STARZSHINE Says... 10 Jun 2011 , 10:33am

I made this cake for a wedding cake. I doubled the recipe because I needed a 16" chocolate layer in the cake. I found this cake rose beautifully! It was moist with a firm but tender crumb! The secret to this cake is to cream your butter til it cries lol...light and fluffy almost like whipped cream...add the sugar a half a cup at a time, beat, beat beat, then when all the sugar is incorporated add the room temp eggs one at a time, beat, beat beat.make sure all your ingredients are ROOM TEMPERATURE. Never use cold eggs or butter!!! then alternate your flour and cocoa, starting with flour and ending with your flour mix. I was pleased with the results. I threw out a box mixed chocolate cake because it did not give me a nice rise that I needed for the wedding cake, but this recipe came to my rescue...

STARZSHINE Says... 10 Jun 2011 , 10:35am

p.s, I did add 1 t. watkins chocolate flavoring as well to the recipe to kick up the chocolate flavor a bit

Crissielyn Says... 16 Jun 2011 , 10:12am

This cake is tasty and I have used it under fondant and it held up well.

armesser Says... 18 Jul 2011 , 6:26am

Can anyone tell me about how many cups of batter this makes?

candycorn123 Says... 5 Aug 2011 , 5:25pm

i will certainly try this

Krista512 Says... 13 Feb 2012 , 4:54pm

just mixed up the batter and it looks and tastes great. hope it bakes well. i hope it would be strong enough to stack. though this batch is for some valentines cake pops for the kids class parties and some extras to sell to last minute valentines day shoppers.

ANDaniels Says... 13 Apr 2012 , 11:47am

Hopefully someone will see this ;) The directions say bake at 250... am I to assume this is suppose to be 350?

NancyP13 Says... 2 May 2012 , 12:27pm

I would assume so ANDaniels. Every other cake is 350. 250 would take FOREVER to bake!

Ameade924 Says... 31 May 2012 , 3:37pm

I need to make a baby grand piano cake for this tuesday night(6/5). I'm 14 years old and still quite an amateur to cake decorating! Will this cake stand up to carving and fondent? I would like to make the cake tonight(5/31) and freeze it until Tuesday after school. Does anyone have any tips for making this cake ahead of time that I should know? Thanks so much!!! I'm sure this recipe will be great if it stands up to carving!


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