5 STAR CHOCOLATE CAKE

5 STAR CHOCOLATE CAKE image

Yield Serves 10-12 persons

Number Of Ingredients 20

Cake:
1 cup unsifted,unsweetened cocoa
2 cups boiling water
2 3/4 cups sifted (before measuring) all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup softened butter or regular margarine
2 1/2 cups granulated sugar
4 eggs
1 1/2 teaspoons vanilla
Frosting:
1 6-ounce package semisweet chocolate chips
1/2 cup light cream or half and half
1 cup butter or margarine
2 1/2 cups unsifted confectioners sugar
Filling:
1 cup chilled heavy cream for whipping
1/2 cup confectioners sugar
1 teaspoon vanilla

Steps:

Make the Cake: (Preheat oven to 350F degrees.Lightly grease and flour 3 9 x 1 1/2 inch round layer cake pans.) 1. Combine cocoa with boiling water in a medium bowl, mixing until smooth with a wire whisk. Let completely cool. 2. Sift flour, soda, baking powder and salt. 3. In the large bowl of an electric mixer beat 1 cup butter, the granulated sugar, eggs and 1 1/2 tsp. vanilla at high speed, scraping bowl with spatula until mixture is light -- about 5 minutes. 4. At low speed beat in flour mixture in fourths, alternating with cocoa mixture, in thirds, beginning and ending with the flour mixture. Do not overbeat. 5. Divide evenly among the 3 pans. 6. Bake 25-30 minutes until surface springs back when pressed. Cool in pans about 10 minutes. Then loosen the sides and remove and finish cooling on wire racks. Make the Frosting: 1. In medium saucepan combine chocolate chips, cream and butter, stirring over medium heat until smooth. Remove from heat. 2. Blend in 2 1/2 cups confectioners sugar with wire whisk. Then set the bowl over ice and beat with electric beater until frosting holds its shape. Make the Filling: Whip cream with confectioners sugar and vanilla til stiff. Put it all together: 1. Place filling between cake layers. 2. Frost sides, then top of cake. Tip: Refrigerate 1 hour before serving. Tip: Use a sharp, thin blade knife to cut with a sawing motion.