By Chef Diane
Recently the boss celebrated his 29th birthday (again!) and for his celebratory cake his lovely wife baked his favorite - a delicious chocolate cake using his grandmother's recipe. I was unable to squeeze this secret family recipe from him; however, chocolate cake is the number one in cakes. It is also my father's favorite cake, and one year I attempted to make one, like the one pictured on the front of the cake mix box. They never turn out the same as the picture though.
In 1948, Pillsbury introduced the first chocolate cake mix. Today, the most popular kind of cake is chocolate. There are many different types, including Black Forest, Devil’s Food, Flourless, Fudge, Ganache, German Chocolate, Lava, and much more.
Today is National Chocolate Cake Day. I can't think of a better way to spend a Sunday afternoon than to bake a delicious cake, or buy one from your local bakery. You can buy a chocolate cake mix, and whip one up in no time, but for a tasty homemade cake, I found this recipe on momswhothink.com. So treat your family to some delicious cake today!
Triple Layer Chocolate Cake with Chocolate Frosting
1 cup cocoa powder
2 cups boiling water
1 cup (2 sticks) butter, softened
2-1/2 cups sugar
4 eggs, at room temperature
2-3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1-1/2 teaspoons vanilla extract
Chocolate Cake Directions:
1. Preheat oven to 350 degrees F. Grease and flour three 9-inch cake pans.
2. In a medium bowl, stir the boiling water into the cocoa until smooth, and set aside.
3. In a separate bowl, combine the flour, baking soda, baking powder and salt, and set aside.
4. At medium speed of an electric mixer, cream the butter and sugar for 4 to 5 minutes.
5. Add the eggs, one at a time, beating well after each addition.
6. Turn mixer down to low speed. Add the flour mixture to the creamed mixture alternately with the cocoa mixture, beginning and ending with the flour mixture.
7. Stir in the vanilla, and do not over-beat.
8. Pour an equal amount of batter into each of the three prepared pans.
9. Bake for 20 to 25 minutes or until a cake tester comes out clean.
10 Cool in pans set on racks for 10 minutes. Invert pans on racks, remove pans, and allow layers to cool completely before frosting.
Chocolate Frosting Ingredients:
1 6-ounce package semi-sweet chocolate chips
1/2 cup half-and-half
3/4 cup butter (1-1/2 sticks)
2-1/2 cups sifted confectioners' sugar
Chocolate Frosting Directions:
1. Combine the chocolate chips, half-and-half and butter in a heavy saucepan.
2. Cook over medium heat, stirring constantly, until chocolate chips melt. Remove from heat.
3. Gradually add the confectioners' sugar, stirring well.
4. Set the saucepan in a large bowl filled with ice, and beat at low speed with an electric mixer until frosting begins to lose its gloss and holds its shape. If necessary, add a half-teaspoon or so of half-and-half to achieve perfect spreading consistency.