Perfect Chocolate Cake
A perfect chocolate cake? Many make the claim, but for me this one delivers.
This recipe was originally published in a McCall’s cookbook, I later found out from 1963-73. A couple of years ago at Thanksgiving, Wilma wanted to make the chocolate “ordeal” cake. This is a simple recipe, but they had renamed it the ordeal cake as one time when making it David had mixed up the baking soda and salt and they had to remake it again. My first time doing it on my own I also messed it up and forgot to include ingredients and had to do it over again. So be careful, follow the instructions closely, and it is pretty easy.
This is a great cake, but if you are also a fan of ports this is the PERFECT companion. The combination of the chocolate in this cake and the port is divine.
We were at our friend’s, Chuck and Robbie, house for dinner one evening and we began talking about a port and this cake. Robbie had gotten a McCall’s cookbook as a wedding present and it had been her bible of cooking over the years. We opened it up and there the recipe was on page 27. She later found me a copy on ebay and gave it to me. Thanks Chuck & Robbie!! If you see one, it is called “The New McCall’s Cook Book” by Mary Eckley. It has a lot of great recipes! I have included the step by step pictures from the book for your enjoyment.
Give this one a try, it is DELICIOUS!
Cake:
1 cup unsifted unsweetened cocoa
2 cups boiling water
2 and 3/4 cups sifted all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup butter or regular margarine softened
2 and 1/2 cups granulated sugar
4 eggs
1 and 1/2 teaspoons vanilla extract
Frosting:
1 pkg ( 6 oz semisweet chocolate pieces
1/2 cup light cream
1 cup butter
2 and 1/2 cups unsifted confectioners’ sugar
Filling:
1 cup heavy cream chilled
1/4 cup unsifted confectioners’ sugar
1 teaspoon vanilla extract
1. 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 degrees. Grease well and lightly flour three 9 X 1 and 1/2 inch layer cake pans.
2. In large bowl of electric mixer, at high speed, beat softened 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 equally into pans, smooth tops. Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip. Cool in pans for 10 minutes. Carefully loosen sides with spatula and remove from pans. Cool on racks.
3. For frosting, In medium saucepan combine chocolate pieces, cream and butter, stir over medium heat until smooth. Remove from heat, with whisk blend in 2 and 1/2 cups of confectioners’ sugar. In bowl set over ice, beat until it holds shape.
4. For filling: Whip cream with sugar and vanilla: refrigerate.
5. To assemble cake: On plate, place a layer top side down, spread with half of the cream (filling). Place a second layer top side down on the first and spread with rest of the cream. Place third layer, top side up.
6. To frost: With spatula, frost sides first, covering whipped cream and then use rest of the frosting on top, swirling decoratively. Refrigerate at least one hour before serving. To cut, use a thin-edged sharp knife and slice with a sawing motion. Serves 10 to 12.
