Perfect Chocolate Cake

Perfect Chocolate Cake

107
BCMASON 1

"An incredibly moist, rich, triple layer chocolate cake with whipped cream filling and chocolate buttercream frosting. This was always a favorite in our house!"

Ingredients

servings 746 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 746 kcal
  • 37%
  • Fat:
  • 38.2 g
  • 59%
  • Carbs:
  • 99.2g
  • 32%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 170 mg
  • 57%
  • Sodium:
  • 513 mg
  • 21%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans. Stir together the cocoa and boiling water from the first set of ingredients. Set aside to cool. Sift together the flour, baking soda, salt and baking powder, set aside.
  2. In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Add the dry ingredients alternately with the cocoa mixture. Mix only until combined. Divide evenly between the three prepared pans, and spread the batter out flat.
  3. Bake for 18 to 22 minutes in the preheated oven, until a toothpick inserted comes out clean, and the cake pulls away from the sides of the pan. Cool cakes on a wire rack.
  4. In a medium bowl, whip the heavy cream and vanilla. When the cream becomes thick, add the confectioners' sugar and continue to whip until stiff but not too grainy. Divide into three parts and spread onto two of the cooled layers. Stack the layers onto a nice plate, putting the two creamed ones on the bottom. Place the plain layer on the top. If there is a hump on the top of the cake, trim it off with a long serrated knife. Frost the sides with the chocolate buttercream frosting.
  5. To make the frosting, beat the remaining ingredients, butter, confectioners' sugar, vanilla and cocoa until light and fluffy, about 7 to 10 minutes. Frost sides of the cake, leaving a ridge that sticks up over the top edge. Spread the remaining cream filling over the top of the cake. Garnish with sprinkles, chocolate curls or seasonal fresh fruit.
  • profile image

Your rating

Cancel
Submit

Reviews

107
  1. 120 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This truly is a PERFECT chocolate cake I can confidently vouch for with a 5-star rating and review. This cake is so good, left such an impression on me, that I remember the first time I made i...

Magnificent!!!!!! I can't BELIEVE anyone gave this cake a poor rating. They must've overcooked it or used substandard ingredients. I have made it several times now and everyone, i mean EVERYO...

This is my favorite chocolate cake recipe of all time. I make the cake part exactly to this recipe. I have been making it for 22 years, and it is always a very big hit. On the filling my recipe ...

I am not a cook, in fact, I haven't baked a cake since I was a kid, but it was my boyfriend's birthday and I wanted to make him something special and stumbled across this review. I was a bit wo...

Wow! I added a really large, melted Hershey bar and a package of chocolate pudding to this recipe, baked it in a bundt pan and frosted it with buttercream vanilla icing. I made it for my husba...

I have given so many recipes on this site 5 stars, but this cake disappointed me in every way. I had my doubts when I tasted the batter. I was on a low budget and wanted to make it for Valentin...

Oh boy! Let me catch my breath...Wow! This cake is rich, dark, chocolatey, moist, perfect consistency! We had it with whipped cream and it was excellent!

I am an amateur cook in every sense of the word, but this cake was very very easy to make and I am now the star chef of my frineds!!

Simply the best chocolate cake! I sometimes use hot coffee in place of the water just to kick up the flavor. Splits beautifully to fill and frost.