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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

The Perfect Chocolate Cake Recipe

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This recipe for The Perfect Chocolate Cake is from The Nicci Young Family Cookbook Project, 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!
Category:
Category:
Ingredients:  
Ingredients:  
Cake
1 package devil's food cake mix with pudding
1 c. sour cream
3/4 c. water
1/2 c. oil
4 large eggs
1 tsp. vanilla

Filling
1 c. heavy whipping cream
1/4 c. powdered sugar
1/2 tsp. vanilla or other flavor

Frosting
1 c. semi-sweet chocolate chips
1/2 c. half-and-half
1 c. butter, cut into tablespoons
2 1/2 c. powdered sugar
Directions:
Directions:
Cake
1. Place rack in the center of the oven and preheat the oven to 350. Lightly grease and flour three 9-inch round cake pans.

2. Place cake mix, sour cream, water, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minutes. Scrape the bowl and then beat for 2 more minutes, scraping the sides of the bowl as needed. Divide the batter evenly between the three pans and place in oven.

3. Bake for 20-25 minutes. Remove the cakes from the oven and cool on a wire rack for 10 minutes. Run a knife along the edges and turn the cakes out onto the racks. Cool another 30 minutes.

4. Prepare the sweetened cream. Place one cake layer right side up and put 1/2 of prepared filling in the middle. Smooth out the filling evenly, leaving 1/2 inch around the edge. Place another layer or cake on top of that, right side up. Smooth the rest of the filling evenly over that layer, leaving 1/2 inch around the edge. Place 3rd layer on top. Cover the cake lightly with wax paper and place in the refrigerator to chill while you prepare the frosting.

5. Prepare the frosting.

6. Spread the top and sides of the cake with frosting.

Filling
1. Chill a large, clean mixing bowl and electric mixer beaters in the freezer for a few minutes while you assemble the ingredients.

3. Pour the cream into the chilled bowl and beat with an electric mixer on high speed until it thickens, about 1 1/2 minutes. Stop the machine and add the powdered sugar and vanilla. Beat the cream on high until stiff peaks form, 1 to 2 more minutes.

Frosting
1. Place a large mixing bowl full of ice in the sink.

2. Place the chocolate chips, half and half, and butter in a medium-sized microwave-safe bowl. Microwave on medium power for 5-6 minutes or until the mixture thickens, stopping every minute to stir.

3. Whist the powdered sugar into the mixture until it becomes smooth. Then, place the bowl with the chocolate mixture in the bowl of ice, taking special care not to let any ice water spill into the bowl. Beat the mixture with an electric mixer set on low until the frosting thickens and is satiny and fudge-like in appearance, about 5 minutes.

4. Spread on cake. Frosting will stiffen as it sets.
Personal Notes:
Personal Notes:
From Betsy Allison Johnson. The frosting is very fudgey.

 

 

 

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