i have a confession. i’m a copycat poster. it’s true. anna made a chocolate cake in a coffee mug. and then MICROWAVED it, and then worse still, ATE it. yeah. i know. gives me the creeps too. a few of her imaginary friends posted some real chocolate recipes and i’m adding my favorite one to the pot. i even found a chocolate post on bakerella’s site i’m being lazy since it’s not yet 6am and am not rising to the “anna photographs everything for her posts” bar but i get off the hook… it’s not yet 6am, remember? we’re going to be lucky if this makes any sense at all!
My mom first made this cake for me for my 6th birthday cake. I’ve loved it for a million years! It’s best the next day chilled, for breakfast!!! (i figure if i’m one million and six, i look great for my age, instead of looking crappy at 45)
1 cup unsweetened cocoa powder
2 cups HOT water
2 3/4 cups flour
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
2½ cups granulated sugar
1½ teaspoons vanilla
Cream Filling: 1 pint heavy whipping cream
1 teaspoon vanilla
½ cup powdered sugar
Frosting: 2 cups powdered sugar
⅓ cup butter, softened
1 teaspoon vanilla
¼ cup cocoa powder, unsweetened
up to 2 tablespoons milk
Preheat oven to 350°. 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, baking powder and salt. Set aside. In large bowl, cream together butter and sugar. Beat in the eggs, one at a time. Add vanilla. Add the dry ingredients alternately with the cocoa mixture, mix only until just 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 on a wire rack for 10 minutes before inverting cake onto rack. If you leave the cake in the pan for too long, it will stick to the pan and break apart while you are removing it from the pan. Cool COMPLETELY.
Whip cream until soft peaks form. Fold in vanilla and powdered sugar. Spread cream 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 top.Frost the sides with chocolate buttercream frosting. To make the frosting, beat the butter, powdered sugar, vanilla,cocoa and milk in mixer until light and fluffy. Frost sides of the cake, leaving a ridge that sticks up over the edge. Top with whipped cream and garnish with chocolate shavings or fresh fruit.this photo is of a TWO layer cake instead of THREE. i’m thinking i must’ve made it for someone i didn’t like very much so i kept a layer for myself. i’m sneaky like that. hopefully the person i made it for doesn’t recall getting a two layer chocolate cake from me, doesn’t read my blog, and so i won’t be discovered.