"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

PERFECT CHOCOLATE CAKE Recipe

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This recipe for PERFECT CHOCOLATE CAKE, by , is from FAMILY FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Bonnie Johnson

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1 cup unsifted unsweetened cocoa
2 cups boiling water
2 3/4 cups sifted all purpose flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
1 cup butter, softened
2 1/2 cups granulated sugar
4 eggs
1 1/2 tsp vanilla extract
Frosting:
1 6 oz. package semisweet chocolate pieces
1/2 cup light cream
1 cup butter
2 1/2 cup unsifted confectioner's sugar
1 tsp vanilla extract

Directions:
Directions:
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 350F. Grease well and lightly flour three 9x1 1/2" 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; 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 powdered sugar. In bowl set over ice, beat until it holds shape.
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.

Number Of Servings:
Number Of Servings:
10 to 12
Personal Notes:
Personal Notes:
This was our standby chocolate cake at The Lodge.

 

 

 

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