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Perfect Chocolate Cake

SUBMITTED BY: BCMASON PHOTO BY: JudyTubbs

"An incredibly moist, rich, triple layer chocolate cake with whipped cream filling and chocolate buttercream frosting. This was always a favorite in our house!"

RECIPE RATING:

Read Reviews (23)

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Original recipe yield 1 - 3 layer 9 inch round cake

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 cup unsweetened cocoa powder
2 cups boiling water
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup butter, softened
2 1/2 cups white sugar
4 eggs
1 1/2 teaspoons vanilla extract
1 pint heavy whipping cream
1 teaspoon vanilla extract
1 cup confectioners' sugar
1/3 cup butter
2 cups confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans. Stir together the cocoa and boiling water from the first set of ingredients. Set aside to cool. Sift together the flour, baking soda, salt and baking powder, set aside.
In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Add the dry ingredients alternately with the cocoa mixture. Mix only until combined. Divide evenly between the three prepared pans, and spread the batter out flat.
Bake for 18 to 22 minutes in the preheated oven, until a toothpick inserted comes out clean, and the cake pulls away from the sides of the pan. Cool cakes on a wire rack.
In a medium bowl, whip the heavy cream and vanilla. When the cream becomes thick, add the confectioners' sugar and continue to whip until stiff but not too grainy. Divide into three parts and spread onto two of the cooled layers. Stack the layers onto a nice plate, putting the two creamed ones on the bottom. Place the plain layer on the top. If there is a hump on the top of the cake, trim it off with a long serrated knife. Frost the sides with the chocolate buttercream frosting.
To make the frosting, beat the remaining ingredients, butter, confectioners' sugar, vanilla and cocoa until light and fluffy, about 7 to 10 minutes. Frost sides of the cake, leaving a ridge that sticks up over the top edge. Spread the remaining cream filling over the top of the cake. Garnish with sprinkles, chocolate curls or seasonal fresh fruit.

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REVIEWS

Reviewed on Mar. 29, 2007 by Loo

Magnificent!!!!!! I can't BELIEVE anyone gave this cake a poor rating. They must've... MORE

Reviewed on Apr. 10, 2006 by flowergyaru

I am not a cook, in fact, I haven't baked a cake since I was a kid, but it was my boyfriend's... MORE

Reviewed on Nov. 25, 2004 by LJ8677

Simply the best chocolate cake! I sometimes use hot coffee in place of the water just to kick... MORE

Reviewed on Apr. 10, 2006 by BOADACHIA

I have given so many recipes on this site 5 stars, but this cake disappointed me in every way.... MORE

Reviewed on Jan. 24, 2003 by shaggy

Oh boy! Let me catch my breath...Wow! This cake is rich, dark, chocolatey, moist, perfect... MORE

Reviewed on Nov. 7, 2006 by Little 6 Pak

Wow! I added a really large, melted Hershey bar and a package of chocolate pudding to this... MORE

Reviewed on Oct. 9, 2006 by CookieTobacco

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

CookieTobacco
Oct. 9, 2006

This is my favorite chocolate cake recipe of all time. I make the cake part exactly to this recipe. I have been making it for 22 years, and it is always a very big hit. On the filling my recipe calls for only 1 cup of whipped cream with 1/4 cup powdered sugar, but I always wish I had more. I think it has gotten some negative reviews because the frosting is a bit stiff for the cake (which is sticky but so worth it) and tears it. I use a softer frosting (which I think taste better on this cake) that doesn't harden until you refridgerate it, which is close to "Creamy Chocolate Frosting" SUBMITTED BY: Jeannette Mack. But a few times when I was in a hurry I used a classic chocolate buttercream like the one in this recipe and it was fine. I think once I even used a store bought frosting and no one complained. Because the cake is sticky use two spatulas one for dipping in the frosting and one for spreading to avoid getting crumbs in your frosting. Get plenty of frosting on your spreading spatula, and avoid pulling it straight off the cake. Slide the spatula off keeping it level with the cake. Spread the frosting like you would peanut butter on soft bread. This is such a wonderful cake. Don't be scared off! It is so worth the effort.

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4 users found this review helpful

This is my favorite chocolate cake recipe of all time. I make the cake part exactly to this... MORE

Reviewed on Mar. 22, 2005 by Betty

I just made this cake for my father-in-laws birthday and it turned out absolutely fantastic! ... MORE

Reviewed on Nov. 22, 2005 by Darcy

I am an amateur cook in every sense of the word, but this cake was very very easy to make and... MORE

Reviewed on Jan. 24, 2003 by TSCHERRER

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