The Perfect Chocolate Cake

The year was 1994 and my Sister-in-Law, Sue made this wonderful cake. It is moist and chocolaty. The filling is light and airy, the frosting smooth and creamy. I knew I had to have the recipe and she was kind enough to share it with me. Fast forward 15 years and we are celebrating my mother's 75th birthday...with simply the Perfect Chocolate Cake.

The Perfect Chocolate Cake
Preheat oven 350 degrees F. Grease well and lightly flour 3 round 9-1/2 inch cake pans.

1 cup unsweetened cocoa
2 cups boiling water

In a medium bowl, combine the cocoa with the boiling water. Mix with a wire whisk till smooth. Set aside and cool completely.

2-3/4 cups sifted flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder

Sift together flour with baking soda, salt and baking powder. Set aside.

1 cup butter, softened
2-1/2 cups sugar
4 eggs
1-1/2 tsp vanilla

In a large mixing bowl, mix at high speed, butter, sugar, eggs and vanilla scraping the bowl occasionally until light and smooth. At low speed, beat in flour mixture alternately with cocoa mixture.

Divide evenly in three 9-1/2 inch cake pans. Smooth top. Bake 25 -30 minutes. Cool in pans 10 minutes then remove to cool completely on a bakers rack.

Filling
1 cup heavy cream
1/4 cup unsifted confectioners sugar
1 tsp vanilla

In a large bowl, beat till it holds shape, cream, confectioners sugar and vanilla.

Frosting
1pkg semisweet chocolate pieces
1/2 cup half & half
1 cup butter
2-1/2 cups unsifted confectioners sugar

In a medium bowl placed over a pot of hot water, melt chocolate with butter and half & half. Combine well till smooth consistency. With a wire whisk, blend in the confectioners sugar. Place bowl over ice and blend till cooled.

After assembling the cake with filling and frosting, keep refrigerated till ready to serve.

Enjoy!