1 cup cocoa powder
2 cups boiling water
1 cup (2 sticks) butter, softened
2-1/2 cups sugar
4 eggs, at room temperature
2-3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1-1/2 teaspoons vanilla extract
Chocolate Cake Directions:
- Preheat oven to 350 degrees F. Grease and flour three 9-inch cake pans.
- In a medium bowl, stir the boiling water into the cocoa until smooth, and set aside.
- In a separate bowl, combine the flour, baking soda, baking powder and salt, and set aside.
- At medium speed of an electric mixer, cream the butter and sugar for 4 to 5 minutes.
- Add the eggs, one at a time, beating well after each addition.
- Turn mixer down to low speed. Add the flour mixture to the creamed mixture alternately with the cocoa mixture, beginning and ending with the flour mixture.
- Stir in the vanilla, and do not over-beat.
- Pour an equal amount of batter into each of the three prepared pans.
- Bake for 20 to 25 minutes or until a cake tester comes out clean.
- Cool in pans set on racks for 10 minutes. Invert pans on racks, remove pans, and allow layers to cool completely before frosting.
Chocolate Frosting Ingredients:
1 6-ounce package semi-sweet chocolate chips
1/2 cup half-and-half
3/4 cup butter (1-1/2 sticks)
2-1/2 cups sifted confectioners' sugar
(Half and Half is a dairy product consisting of half light cream and half milk.)
Chocolate Frosting Directions:
- Combine the chocolate chips, half-and-half and butter in a heavy saucepan.
- Cook over medium heat, stirring constantly, until chocolate chips melt. Remove from heat.
- Gradually add the confectioners' sugar, stirring well.
- Set the saucepan in a large bowl filled with ice, and beat at low speed with an electric mixer until frosting begins to lose its gloss and holds its shape. If necessary, add a half-teaspoon or so of half-and-half to achieve perfect spreading consistency.
