Perfect Chocolate Cake
Yields a 3-layer 9-inch cake
This cake is a fantasy fulfilled of that perfect, one-cherry-on-the-top cartoon cake served by Minnie Mouse at Pluto's birthday party. We have on occasion doubled this recipe (baking it in 13-inch round cake pans) and satisfied masses of chocolate lovers.
1 cup cocoa (unsweetened)
2 cups boiling water
23/4 cups unbleached white flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup butter
21/2 cups sugar
11/2 teaspoons pure vanilla extract
BUTTER CREAM FROSTING
6 ounces unsweetened baking chocolate
1 cup butter
1/2 cup heavy cream
21/2 cups powdered sugar, sifted
1 cup heavy cream
1/4 cup powdered sugar
1 tablespoon pure vanilla extract
Preheat the oven to 3500
Butter and flour three 9-inch round cake pans.
Combine the cocoa with 2 cups of boiling water, stirring until smooth. Cool completely.
Sift together the dry ingredients. In a large bowl, beat together the butter, sugar, eggs, and vanilla.
Add the dry ingredients alternately with the cocoa mixture to the creamed mixture.
Do not overmix. Blend just enough to moisten the dry ingredients.
Pour the batter into the cake pans. Bake for 25 to 30 minutes.
Cool in the pans for 10 minutes and then remove the cake from the pans to cool completely before frosting.
While the cake is cooling, prepare the frosting. In a medium saucepan, melt the chocolate and butter.
Stir in the cream until smooth. Remove the pan from the stove and place it in a large bowl filled with ice.
Using a whisk orelectric mixer, beat in the powdered sugar until the frosting holds a stiff shape. Chill.
Whip all the filling ingredients together until stiff. Chill.
Construct the cake when all the parts are cool. Spread the filling between the layers and the frosting on the top and sides.
Plan to serve the cake soon after completion or provide a large space in the refrigerator to keep it cool until it is served.