The Perfect Chocolate Cake Recipe

Posted by
Rate It!
The Perfect Chocolate Cake
Add your photo!
Ingredients
17
Count
Nutrition
509
Calories
Total time
80
Minutes
Comments Print recipe

Ingredients:

  • 1 cup unsifted unsweetened cocoa
  • 2 3/4 cups sifted all-purpose flour (sift before measuring)
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 cup butter or 1 cup margarine, softened
  • 2 1/2 cups granulated sugar
  • 4 eggs
  • 1 1/2 tsp vanilla extract
  • 1 (6 oz) package semisweet chocolate pieces
  • 1/2 cup light cream
  • 1 cup butter or 1 cup regular margarine
  • 2 1/2 cups unsifted confectioners' sugar
  • 1/4 cup unsifted confectioners' sugar

Directions:

  1. In medium bowl, combine unsweetened cocoa with 2 cups boiling water, mixing with wire wisk until smooth.
  2. Cool completely.
  3. Sift flour with soda, salt and baking powder.
  4. Preheat oven to 350F.
  5. Grease well and lightly flour three 9-by-1 1/2-inch layer-cake pans.
  6. In large bowl, with an electric mixer at high speed, beat butter with sugar, eggs and vanilla, scraping bowl occasionally, until light and fluffy-about 5 minutes.
  7. At low speed, beat in the flour mixture (in fourths), alternately with the cocoa mixture (in thirds).
  8. Begin and end with flour mixture.
  9. Do not overbeat.
  10. Divide evenly into pans; smooth top with spatula.
  11. Bake 25-30 minutes, or until surface springs back when gently pressed with fingertip.
  12. Cool in pans 10 minutes.
  13. Carefully loosen sides with spatula.
  14. Remove from pans; cool on racks.
  15. Make frosting: In medium saucepan, combine chocolate pieces, cream butter; stir over medium heat until smooth.
  16. Remove from heat.
  17. With wisk, blend in 2 1/2 cups confectioner's sugar.
  18. Turn into bowl; place over ice set in a larger bowl.
  19. Beat until frosting holds shape.
  20. Make filling: Whip cream with sugar and vanilla.
  21. To assemble: On plate, place a layer, top side down; spread with half of cream.
  22. Place second layer, top side down; spread with rest of cream.
  23. Place third layer, top side up.
  24. To frost cake: With metal spatula, frost sides first, covering whipped cream; use rest of frosting on top, swirling decoratively.
  25. Refrigerate at least 1 hour before serving.
  26. To cut, use a thin-edged sharp knife; slice with a sawing motion.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 509.21 Kcal (2132 kJ)
Calories from fat 332.31 Kcal
% Daily Value*
Total Fat 36.92g 57%
Cholesterol 149.6mg 50%
Sodium 343.23mg 14%
Potassium 86.48mg 2%
Total Carbs 44.74g 15%
Sugars 43.99g 176%
Dietary Fiber 0.15g 1%
Protein 2.68g 5%
Vitamin C 0.1mg 0%
Vitamin A 0.4mg 13%
Iron 0.5mg 3%
Calcium 38.2mg 4%
Amount Per 100 g
Calories 321.85 Kcal (1348 kJ)
Calories from fat 210.04 Kcal
% Daily Value*
Total Fat 23.34g 57%
Cholesterol 94.56mg 50%
Sodium 216.94mg 14%
Potassium 54.66mg 2%
Total Carbs 28.28g 15%
Sugars 27.8g 176%
Dietary Fiber 0.09g 1%
Protein 1.69g 5%
Vitamin C 0.1mg 0%
Vitamin A 0.2mg 13%
Iron 0.3mg 3%
Calcium 24.1mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 13.2
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top