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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 10 |
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Mom's three-layer chocolate cake was always perfect with it's delicious whipped cream filling and a yummy chocolate frosting. Making this from scratch cake is well worth the effort-just ask any chocolate lover! Ingredients:
1 cup butter, softened |
2-1/2 cups sugar |
4 eggs |
1-1/2 teaspoons vanilla extract |
1 cup baking cocoa |
2 cups boiling water |
2-3/4 cups king arthur unbleached all-purpose flour |
2 teaspoons baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
filling: |
1 cup heavy whipping cream |
1/4 cup confectioners' sugar |
1 teaspoon vanilla extract |
frosting: |
1 cup (6 ounces) semisweet chocolate chips |
1 cup butter, cubed |
1/2 cup heavy whipping cream |
2-1/2 cups confectioners' sugar |
Directions:
1. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Whisk cocoa and water until smooth. Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture. Beat until smooth.
2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks.
3. In a bowl, beat cream, confectioners' sugar and vanilla on high speed until soft peaks form. Chill until firm.
4. In a saucepan, melt chips and butter over medium heat; stir in cream. Remove from the heat; stir in confectioners' sugar. Chill for at least 1 hour or until completely cooled. Beat with electric mixer to achieve spreadable consistency.
5. Spread half of the filling over one cake layer; top with second layer and remaining filling. Top with third layer; frost top and sides of cake. Chill for 2 hours before cutting. Yield: 10-12 servings.
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