| RECIPE
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Celestial chocolate cake
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Total time: 1 hour, 40 minutes, plus cooling time
Servings: 10 to 12
Cake
1 cup cocoa
2 cups boiling water
2 3/4 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, plus additional for greasing pans
2 1/2 cups sugar
1/2 teaspoon vanilla extract
4 eggs
1. Heat the oven to 350 degrees. Grease and flour three 9-inch round cake pans.
2. Place the cocoa in a small mixing bowl and pour 2 cups boiling water
over it. Stir well with a fork until smooth, and set aside to cool.
3. Put the flour, baking soda, baking powder and salt in a medium bowl and stir with a fork to mix well. Set aside.
4. With a mixer, beat the butter and sugar at high speed until well
combined. Add the vanilla and then the eggs, one at a time, beating
well after each until the mixture is smooth and light.
5. Add the flour mixture in four batches, beating after each addition
only until the flour disappears. Alternate with the cocoa mixture in
three batches, beating after each just enough to combine everything
into a smooth, luscious batter, stopping once or twice to scrape down
the sides of the bowl.
6. Divide the batter among the three cake pans. Bake until the cakes
spring back when touched lightly in the center and are beginning to
pull away from the sides of the pans, 25 to 30 minutes.
7. Place the cake pans on wire racks and cool the cake layers for 10
minutes. Then gently turn them out onto wire racks to cool completely,
top side up.
Whipped-cream filling
1 cup heavy whipping cream, very cold
1/4 cup powdered sugar, sifted
1 teaspoon vanilla
In a mixer bowl, combine the cream, sugar and vanilla and beat until
thick and luscious. Cover and refrigerate until you are ready to
complete the cake.
Chocolate frosting
1 (16-ounce) package semisweet chocolate bits, about 2 3/4 cups
1/2 cup heavy cream
1 cup (2 sticks) butter, cut into chunks
2 1/2 cups powdered sugar, sifted
1. In a medium saucepan, combine the chocolate bits, cream and butter.
Cook gently over medium heat, stirring often to help the butter and
chocolate to melt, and to avoid letting the mixture come to a boil.
When the chocolate and butter have melted, transfer the mixture to a
medium bowl and allow it to come to room temperature. Add the powdered
sugar and beat well at medium speed until thick enough to spread,
stopping often to scrape down the bowl.
2. To complete the cake, place the first layer, top side down on a
serving plate and spread half the whipped cream filling almost to the
edge. Cover with a second layer, top side down, and spread the
remaining whipped cream filling. Place the third layer, top side up,
over the filling. Spread the chocolate frosting over the sides and then
top of the cake.
Note: Adapted from "Southern Cakes." Because the filling is made of
whipped cream, it may begin to break down if the cake is left in a warm
location for too long. Be sure to serve soon after completion.
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