The Perfect Chocolate Cake

Dessert

The Perfect Chocolate Cake

Imported baking cocoa, such as Droste or Van Houton, is mellower in flavor, and produces an especially rich cake. It’s available at major supermarkets and gourmet shops. Standard cocoa powder can be used.

1 cup unsweetened baking cocoa, preferably imported (see note above), plus about 2 tablespoons for dusting

2 cups boiling water

2 3/4 cups sifted all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup unsalted butter or stick margarine, at room temperature

2 1/2 cups sugar

4 eggs, brought to room temperature

1 1/2 teaspoons pure vanilla extract

Chocolate Cream Filling (recipe follows)

Chocolate Buttercream Frosting (recipe follows)

Place an oven rack in center of oven and heat to 350 degrees. Grease well and lightly dust bottoms only of three 9-by-1 1/2-inch layer-cake pans with unsweetened cocoa. Tap upside down to remove excess.

In medium bowl combine the 1 cup cocoa powder with 2 cups boiling water, whisking until smooth. Set aside to cool. In a second bowl, sift or whisk flour with baking soda, salt and baking powder.

In a large bowl, beat butter, sugar, eggs and vanilla at high speed of an electric mixer, scraping down sides occasionally, until mixture is light, about 5 minutes. Reduce speed to low and beat in dry ingredients, 1/4 at a time, alternately with the cooled cocoa mixture in thirds, beginning and ending with dry ingredients. Do not over beat.

Divide batter among prepared pans and bake 25 to 30 minutes, until surface springs back when gently pressed or a cake tester inserted in center comes out clean. Transfer to wire rack and let cool in pans for 10 minutes. Run a thin metal spatula around inside edge of pans to loosen, and invert onto wire cake racks. Let cool completely.

To assemble, place one layer, top side down, on a cake plate. Spread with half the chocolate cream filling, leaving a 1/2-inch border. Top with a second layer, top side down, and spread with the remaining chocolate cream, again leaving a 1/2- inch border. Top with the third layer, top side up.

To hold cake steady while frosting, insert 3 thin bamboo skewers through layers. With a flexible metal spatula, frost cake sides with buttercream, covering it completely. Frost top with remainder. Make decorative swirls and peaks with the back of a spoon or tines of a fork. Refrigerate cake at least 1 hour. Carefully remove bamboo skewers. Use a sharp, thin-bladed knife to cut into wedges, using a sawing motion. Makes 10 to 12 servings.

Per serving (based on 10): 537 calories (35 percent from fat), 21.5 g fat (12 g saturated, 5.5 g monounsaturated), 123 mg cholesterol, 7.8 g protein, 81.7 g carbohydrates, 2.5 g fiber, 418 mg sodium.

Chocolate cake – baking with Bill & Sheila
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