Who can resist a bite of this delicious, decadent Chocolate Cake?!
1 C Unsweetened Cocoa
2 C Boiling Water
2 ¾ C Sifted All-Purpose Flour
2 t Baking Soda
½ t Salt
½ t Baking Powder
½ lb. Unsalted Butter – softened
2 ½ C Sugar
2 t Vanilla
In a bowl, combine cocoa and boiling water. Mix with whisk until smooth. Allow to cool completely. When cooled, preheat oven to 350°. Grease and flour-dust three 9 inch layer cake pans. Cut rounds of wax or parchment paper and place on bottom of cake pans to help remove cake from pans after baking.
In large bowl whisk together flour, baking soda, baking powder, and salt. Set aside.
In large mixing bowl, at high speed cream together butter and sugar for about 5 minutes. Add eggs and vanilla. At low speed, alternately beat in 25 percent of flour mixture and chocolate mixture until fully incorporated – do not over beat. Divide equally into the 3 cake pans and bake for 25 to 30 minutes or until the top springs bake when gently pressed with fingertip. Allow cake to cool for 10 minutes before removing from pan. Allow to completely cool on rack.
1 10 oz. Package of Semisweet Chocolate Chips or Squares
¾ Light Cream or Half & Half – Room Temperature
¾ lb. of Unsalted Butter
3 ¼ C Confectioners Sugar
In saucepan on low heat, melt and combine the butter and chocolate. Add cream and sugar. Whisk until smooth and holds shape.
Assemble and frost the cake. Enjoy!