Perfect Chocolate Cake Mccalls Cooking School Recipes

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"PERFECT CHOCOLATE CAKE" MCCALL'S COOKING SCHOOL



My Grandmother use to make this every Christmases, some the recipe got out of her book never to be seen again!! Finally found it! Makes a truly wonderful chocolate cake

Provided by Marcea Pfarner

Categories     Dessert

Time 3h

Yield 10 serving(s)

Number Of Ingredients 17

1 cup unsifted unsweetened cocoa
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 butter, softened
2 1/2 cups sugar
4 eggs
1 1/2 teaspoons vanilla
6 ounces semisweet chocolate pieces
1/2 cup light cream
1 cup butter
2 1/2 cups unsifted confectioners' sugar
1 cup heavy cream, chilled
1/4 cup unsifted confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • In medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth.
  • Cool completely.
  • Sift 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.
  • In large bowl of electric mixer, at high speed, beat butter, sugar, eggs, and vanilla, scraping bowl occasionally until light-about 5 minutes.
  • At low speed, beat in flour mixture (in fourths), alternately with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not overbeat.
  • Divide evenly into pans;smooth top. 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; 4. Remove from pans; cool on racks.
  • Frosting: In medium saucepan, combine chocolate pieces,cream, butter;stir over medium heat until smooth.
  • Remove from heat.
  • With whisk, blend in 2 1/2 cups confectioners' sugar.
  • In bowl set over ice(I use ice cubes) beat until it holds shape.
  • 18. Filling: whip cream with sugar and vanilla;refrigerate.
  • To assemble cake: On plate place a layer, top side down;spread with half of cream.
  • Place second layer, top side down;spread with rest of cream.
  • Place third layer, top side up. To frost: With spatula, frost sides first,covering whipped cream;use rest of frosting on top, swirling decoratively.
  • Refrigerate at least 1 hour before serving.
  • To cut, use a thin-edged sharp knife;slice with a sawing motion.
  • And forget the swirls.
  • I think it looks gourmet just to spread the frosting.
  • It dries really dark and looks cool.
  • Somethimes I just drag a sharp knife across the top in lines and sometimes I leave it as it is. From McCall's Cooking School.

PERFECT CHOCOLATE CAKE



Perfect Chocolate Cake image

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

Provided by BCMASON

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 12

Number Of Ingredients 17

1 cup unsweetened cocoa powder
2 cups boiling water
2 ¾ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
½ teaspoon baking powder
1 cup butter, softened
2 ½ cups white sugar
4 eggs
1 ½ teaspoons vanilla extract
1 pint heavy whipping cream
1 teaspoon vanilla extract
1 cup confectioners' sugar
⅓ cup butter
2 cups confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 745.5 calories, Carbohydrate 99.2 g, Cholesterol 170.4 mg, Fat 38.2 g, Fiber 3.5 g, Protein 7.7 g, SaturatedFat 23.3 g, Sodium 513 mg, Sugar 71.6 g

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