Yes, I AM actually talking about chocolate cake!! It's not just a tease–or a new Stampin' Up! color. *Ü*
I said earlier I was going to post the recipe for the perfect chocolate cake on facebook when I had time, but I haven't figured out how to include a recipe easily without a link to it.
So I'm doin' it here:
As I mentioned, this cake IS THE BEST, but it's definitely a labor of love to make…not so hard as it is time-consuming. And it's so delicious, I don't want to ruin it! So I haven't even tried any shortcuts to make it easier.
The picture is from my cookbook….Mine never looks quite like that–plus I wanted you to see "inside" the cake anyway.
PERFECT CHOCOLATE CAKE 
Cake
1 cup unsifted unsweetened cocoa powder
2 cups boiling water
2 3/4 cups sifted all-purpose flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup butter or margarine, softened
2 1/2 cups sugar
4 large eggs
1 1/2 tsp vanilla (I do use imitation)
Frosting
1 pkg (6 oz) semisweet chocolate chips
1/2 cup light cream (I use liquid coffee creamer)
1 cup butter or margarine
2 1/2 cups unsifted powdered sugar
Filling
1 cup heavy cream, chilled
1/4 cup unsifted powdered sugar
1 tsp vanilla
Cake Directions:
- In medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth. Cool completely. Sift flour with soda, powder and salt; set aside. Preheat oven to 350°; grease well and lightly flour (3) 9" x 1 1/2" layer cake pans.
- In large bowl, at high speed, beat butter, sugar, eggs and vanilla until light (about 5 min.), scraping bowl occasionally. At low speed, beat in flour mixture (in fourths) alternately with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not overbeat.
- Divide batter evenly into prepared cake pans; smooth top. Bake 25-30 minutes or until surface springs back when gently pressed with fingertip. Cool in pans 10 min. Carefully loosen sides with spatula; remove from pans; cool completely on wire racks.
Frosting directions:
In medium saucepan, combine chocolate chips, light cream and butter; stir over medium heat until smooth. Remove from heat. Blend in 2 1/2 cups powdered sugar with whisk. In bowl set over ice, beat until frosting holds its shape. (Makes for light and yummy frosting!)
Filling directions:
Whip heavy cream with powdered sugar and vanilla; refrigerate.
Assemble cake:
On plate, place a layer top side down; spread with half of cream. Place second layer top side down; spread with rest of cream. Place third layer top side up.
With spatula, frost sides first, covering whipped cream; frost top with remaining frosting, swirling decoratively. Refrigerate at least 1 hour before serving. To cut, use a thin-edged sharp knife; slice with a sawing motion.
Extra tip:
- This is a really tall cake and does not fit into what I might think of as a normal (7" deep?) cake carrier. I use a BIG one that's more like 12" deep.
(Hope you and your friends enjoy your birthday treat, My Love! Happy Birthday early!)
Remember, if you can fall in love with a project, you can learn to create it! Here to help you channel your inner Creative Genius….
Have a great day!
Steph
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