perfect Chocolate Cake Mccall's Cooking School |
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Prep Time: 120 Minutes Cook Time: 60 Minutes |
Ready In: 180 Minutes Servings: 10 |
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My Grandmother use to make this every Christmases, some the recipe got out of her book never to be seen again!! Finally found it! Makes a truly wonderful chocolate cake Ingredients:
1 cup unsifted unsweetened cocoa |
2 cups boiling water |
2 3/4 cups sifted all-purpose flour |
2 teaspoons baking soda |
1/2 teaspoon salt |
1/2 teaspoon baking powder |
1 cup butter, softened |
2 1/2 cups sugar |
4 eggs |
1 1/2 teaspoons vanilla |
6 ounces semisweet chocolate pieces |
1/2 cup light cream |
1 cup butter |
2 1/2 cups unsifted confectioners' sugar |
1 cup heavy cream, chilled |
1/4 cup unsifted confectioners' sugar |
1 teaspoon vanilla extract |
Directions:
1. In medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth.
2. Cool completely.
3. Sift flour with soda, salt and baking powder.
4. Preheat oven to 350°F.
5. Grease well and lightly flour three 9 by 1 1/2 inch layer-cake pans.
6. In large bowl of electric mixer, at high speed, beat butter, sugar, eggs, and vanilla, scraping bowl occasionally until light-about 5 minutes.
7. At low speed, beat in flour mixture (in fourths), alternately with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not overbeat.
8. Divide evenly into pans;smooth top. Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip.
9. Cool in pans 10 minutes.
10. Carefully loosen sides with spatula; 4. Remove from pans; cool on racks.
11. Frosting: In medium saucepan, combine chocolate pieces,cream, butter;stir over medium heat until smooth.
12. Remove from heat.
13. With whisk, blend in 2 1/2 cups confectioners' sugar.
14. In bowl set over ice(I use ice cubes) beat until it holds shape.
15. 18. Filling: whip cream with sugar and vanilla;refrigerate.
16. To assemble cake: On plate place a layer, top side down;spread with half of cream.
17. Place second layer, top side down;spread with rest of cream.
18. Place third layer, top side up. To frost: With spatula, frost sides first,covering whipped cream;use rest of frosting on top, swirling decoratively.
19. Refrigerate at least 1 hour before serving.
20. To cut, use a thin-edged sharp knife;slice with a sawing motion.
21. And forget the swirls.
22. I think it looks gourmet just to spread the frosting.
23. It dries really dark and looks cool.
24. Somethimes I just drag a sharp knife across the top in lines and sometimes I leave it as it is. From McCall's Cooking School.
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