Recipe(tried): The Perfect Chocolate Cake with Whipped Cream Filling and Chocolate Frosting

The Perfect Chocolate Cake

1 cup unsifted unsweetened cocoa
2 cups boiling water
2 3/4 cups sifted all purpose flour (Sift before measuring)
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup butter, softened
2 1/2 cups granulated sugar
4 eggs
1 1/2 teaspoons vanilla extract

Chocolate Frosting
Whipped Cream Filling

CAKE:

In medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth. Let cool completely.

Sift sifted flour with soda, salt and baking powder. Preheat oven to 350 F.

Grease well and lightly flour three 9-by-1 1/2 -inch layer-cake pans. Better still use greased parchment paper that is lightly floured. This way you are sure it won't stick.

In large bowl of electric mixer, at high speed, beat 1 cup butter, the granulated sugar, eggs and 1 1/2 teaspoons vanilla, scraping bowl occasionally with rubber scraper, until light-about 5 minutes. At low speed, beat in flour mixture (in fourths), alternately with cocoa mixte (in thirds), beginning and ending with flour mixture. Do not overbeat. Divide evenly into prepared pans; smooth tops.

Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip. Cool in pans 10 minutes. Carefully loosen sides with spatula; remove from pans; cool on wire racks.

Make frosting.

Make filling.

Place a cake layer on serving plate, top side down; spread with half of filling. Place second layer top side down; spread with rest of filling. Place third layer, top side up, on top.

With spatula, frost side first, covering whipped cream; use rest of frosting on top, swirling decoratively. Refrigerate at least 1 hour before serving.

To cut, use a sharp, thin-bladed knife; slice with a sawing motion.

Serves 10 to 12.

CHOCOLATE FROSTING:

1 pkg (6 oz) semisweet chocolate pieces
1/2 cup light cream
1 cup butter
2 1/2 cups unsifted confectioners icing sugar

Make frosting: In medium saucepan, combine chocolate pieces, cream and butter; stir over medium heat until smooth. Remove from heat.

With wire whisk, blend in 2 1/2 cups confectioners' sugar. In bowl set over ice, beat until it holds shape. Makes enough to frost top and side of 2 or 3 (9-inch) layers.

WHIPPED CREAM FILLING:

1 cup heavy cream, chilled
1/4 cup unsifted confectioners; sugar
1 teaspoon vanilla extract

Whip cream with confectioners; sugar and vanilla until stiff; refrigerate until using. Makes about 2 cups.