"perfect Chocolate Cake" Mccall's Cooking School

READY IN: 3hrs




  • 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.