Perfect Chocolate Cake Recipe

Perfect Chocolate Cake Ingredients

1 cup Cocoa
2 cups Boiling water
1 cup Butter, softened
2 1/2 cups Sugar
4 Eggs
2 3/4 cups Flour (I used cake flour and suggest others do so also)
2 teaspoons Baking soda
1/2 teaspoons Baking powder
1/2 teaspoons Salt
1 1/2 teaspoons Vanilla

Whipped Cream Filling Ingredients

1 cup Whipping cream,
1 teaspoons Vanilla
1/4 cups Sifted powdered sugar

Perfect Chocolate Cake Frosting Ingredients

1 (6 oz) package semi-sweet chocolate morsels
1/2 cups Half and half,
3/4 cups Butter
2 1/2 cups Sifted powdered sugar

Perfect Chocolate Cake Directions

Preheat oven to 350 degrees.
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 mdm 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 overbeat.
Pour pans and ake 20 minutes or until a wooden pick inserted into the center comes out clean.
Cool pans 10 minutes.
Remove the cake from pans; cool completely.
Spread filling between layers; spread frosting on top and sides.
Chill until serving time.

Perfect Chocolate Cake Frosting Directions

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 mdm heat, stirring until chocolate melts (I used a glass measuring cups and the microwave).
Remove from heat; 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.