Jan 23, 2012
This truly is a PERFECT chocolate cake I can confidently vouch for with a 5-star rating and review. This cake is so good, left such an impression on me, that I remember the first time I made it in September 1977 as a birthday cake! It was a showstopper and an incredible hit – and *I* was proud. With a full cup of cocoa powder you can expect a deep chocolate flavor, the boiling water only serving to make that flavor bloom! Four eggs and a full cup of butter tells you the cake will be rich, moist and flavorful (just be very careful not to overbake). I use the filling from the original recipe, which calls for just 1 cup of cream, not a pint, 1 tsp. vanilla and 1/4 cup of powdered sugar. I use it only between the layers, not on top. I also make the original frosting – melt 1 c. chocolate chips, 1/2 c. half-and-half and 3/4 c. butter in a saucepan over medium heat. Add 2-1/2 c. powdered sugar, mix well, then place saucepan over a large bowl of ice. Beat the frosting until it thickens and holds its shape. Add a little half-and-half if needed to make a desirable spreading consistency. Try garnishing the cake with chocolate curls and a few strawberries. This is an excellent, reliable, go-to recipe for a great chocolate cake that has stood the test of time!
—naples34102
