Three Layer Chocolate Cake by brianjwood

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    rottiedogs
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      Three Layer Chocolate Cake
      Submitted by brianjwood on October 21, 2002 at 8:24 am

      DESCRIPTION
      Three layer Chocolate Cake

      SUMMARY
      Yield 0 File under cakes

      INSTRUCTIONS
      I'm not a real cake fan, but this recipe, from the internet, may well please those who are.
      Cheers, Brian
      Three Layer Chocolate Cake
      12 servings

      Ingredients
      1 cup Unsweetened cocoa powder
      2 cup Water; boiling
      2 3/4 cup Flour; sifted
      2 tsp Baking soda
      1/2 tsp Baking powder
      1/2 tsp Salt
      1 cup Butter or margarine; soften
      2 1/2 cup Sugar
      4 large Eggs
      1 1/2 tsp Vanilla

      Frosting
      6 oz Semi sweet chocolate pieces
      1/2 cup Light cream
      1 cup Butter or margarine
      2 1/2 cup Powdered sugar
      Filling
      1 cup Heavy cream; chilled
      1/4 cup Powdered sugar
      1 tsp Vanilla

      Method:
      In medium sized bowl, combine cocoa with boiling water, mixing with wire whisk until smooth. Cool completely. Sift flour with baking soda, baking powder and salt. Preheat oven to 350F. Grease and flour 3x9" cake pans. In large bowl of electric mixer, at high speed, beat butter, sugar, eggs and vanilla until light, scraping bowl occasionally.
      At low speed, beat in flour mix alternately with cocoa mix, beginning and ending with flour. Do not over beat.
      Divide batter evenly into prepared pans.
      Bake 25-30 minutes or until surface springs back when touched. Cool in pan 10 minutes. Carefully loosen sides with spatula; remove from pans; cool completely on wire racks.

      FROSTING
      In medium saucepan, combine chocolate pieces, cream and butter; stir over medium heat until smooth. Remove from heat. With wire whisk, blend in powdered sugar. In bowl set over ice, beat until frosting holds it shape.

      FILLING
      Whip cream with powdered sugar and vanilla: refrigerate.

      ASSEMBLE
      On plate, place a layer top side down; spread with half of the filling. Place second layer top side down; spread with remaining filling. Place third layer top side up. With spatula, frost sides first, covering whipped cream filling; frost remaining cake, swirling decoratively.
      Refrigerate at least 1 hour before serving. To cut, use a thin edged knife and slice with a sawing motion

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