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Ingredients |
1 cup Unsweetened cocoa powder
2 cup Water; boiling
2 3/4 cup Flour; sifted
2 tsp Baking soda
1/2 tsp Baking powder
1/2 tsp Salt
1 cup Butter or margarine; soften
2 1/2 cup Sugar
4 large Eggs
1 1/2 tsp Vanilla |
Frosting
6 oz Semi sweet chocolate pieces
1/2 cup Light cream
1 cup Butter or margarine
2 1/2 cup Powdered sugar |
Filling
1 cup Heavy cream; chilled
1/4 cup Powdered sugar
1 tsp Vanilla |
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Method:
1. In medium sized bowl, combine
cocoa with boiling water, mixing with wire whisk until smooth.
2.
Cool completely. Sift flour with baking
soda, baking powder and salt. Preheat oven to 350F. Grease and flour 3x9"
cake pans.
3.
In large bowl of electric mixer, at high
speed, beat butter, sugar, eggs and vanilla until light, scraping bowl
occasionally.
4.
At low speed, beat in flour mix alternately
with cocoa mix, beginning and ending with flour. Do not over beat.
5.
Divide batter evenly into prepared pans.
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6.
Bake 25-30 minutes or until surface springs
back when touched. Cool in pan 10 minutes.
7.
Carefully loosen sides with spatula; remove
from pans; cool completely on wire racks.
FROSTING
8.
In medium saucepan,
combine chocolate pieces, cream and butter; stir over medium heat until
smooth. Remove from heat. With wire whisk, blend in powdered sugar. In
bowl set over ice, beat until frosting holds it shape.
FILLING
9. Whip cream with powdered sugar and vanilla: refrigerate.
ASSEMBLE
10. On plate, place a layer top side down; spread with half of the filling. Place second layer top side down; spread with remaining filling. Place third layer top side up. With spatula, frost sides first, covering whipped cream filling; frost remaining cake, swirling decoratively. Refrigerate at least 1 hour before serving. To cut, use a thin edged knife and slice with a sawing motion.
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