Recipe by Marcea Pfarner
My Grandmother use to make this every Christmases, some the recipe got out of her book never to be seen again!! Finally found it! Makes a truly wonderful chocolate cake
Top Review by cbc1
I misplaced the recipe binder (I think I loaned it to someone) that I had this recipe in, and was very disappointed I could no find it. I was elated to find the recipe on your site. I have made this cake annually since my son was a little boy, it is a family favorite birthday cake. I have made it many, many times over the last 30 years and each time it turns out perfectly and tastes like food for the gods. .
- 236.59 ml unsifted unsweetened cocoa
- 473.18 ml boiling water
- 650.62 ml sifted all-purpose flour
- 9.85 ml baking soda
- 2.46 ml salt
- 2.46 ml baking powder
- 236.59 ml butter, softened
- 591.47 ml sugar
- 4 eggs
- 7.39 ml vanilla
- 170.09 g semisweet chocolate pieces
- 118.29 ml light cream
- 236.59 ml butter
- 591.47 ml unsifted confectioners' sugar
- 236.59 ml heavy cream, chilled
- 59.14 ml unsifted confectioners' sugar
- 4.92 ml vanilla extract
Directions See How It's Made
- 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 well and lightly flour three 9 by 1 1/2 inch layer-cake pans.
- In large bowl of 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 overbeat.
- Divide evenly into pans;smooth top. Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip.
- Cool in pans 10 minutes.
- 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.
- 18. 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.
- And forget the swirls.
- I think it looks gourmet just to spread the frosting.
- It dries really dark and looks cool.
- Somethimes I just drag a sharp knife across the top in lines and sometimes I leave it as it is. From McCall's Cooking School.