Chocolate Cake from Scratch – Perfect Everytime

If you’re going to have chocolate cake, then in my humble opinion, it should definitely be a chocolate cake from scratch. The recipe that follows is my mom’s chocolate cake from scratch and it is absolute perfection every time she makes it. That’s why I’m including this recipe for October’s Life Made Delicious post, because what’s more delicious than homemade chocolate cake from scratch?

Don’t be intimidated. If you follow these directions carefully, you will have a perfect chocolate cake from scratch that you can brag about.

Chocolate Cake from Scratch

Cake
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, room temperature
2 1/2 cups granulated sugar
4 eggs
1 1/2 teaspoons vanilla extract

Frosting
1 pkg (6 oz) semisweet chocolate pieces
1/2 cup light cream
1 cup butter
2 1/2 cups unsifted confectioners’ sugar

Filling
1 cup heavy cream, chilled
1/4 cup unsifted confectioners’ sugar
1 teaspoon vanilla extract

In a medium bowl, combine cocoa with boiling water, mixing with a whisk until smooth. Cool completely. Sift flour with soda, salt, and baking powder in a separate bowl. Preheat oven to 350F. Grease well and lightly flour three 9×1 1/2 inch round layer cake pans.

Next, in a large bowl of an 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), alternating with cocoa mixture (in thirds) beginning and ending with flour mixture. Do not overbeat. Divide evenly into pans; smooth tops. 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. Remove from pans and cool on racks.

For the 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, beat until it holds shape.

For the filling: Whip cream with sugar and vanilla, refrigerate.

To assemble the 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. With spatula, frost sides first, covering whipped cream; use rest of frosting on top, swirling to decorate. Refrigerate at lease 1 hour before serving. To cut, use a thin-edged sharp knife; slice with a sawing motion. Serves 10 to 12.

Disclosure: I am part of the Life Made Delicious Blogger program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.