502 FOOD: The Perfect Chocolate Cake

Many, many years ago my mother made a chocolate cake called McCall's Perfect Chocolate Cake. The recipe was lost - until I came across a recipe for Perfect Chocolate Cake in Southern Living Magazine in December 1990. According Southern Living, they originally published it in September 1977. I believe it originally came from McCall's. I made one small change noted below.

This is my family's favorite chocolate cake and is the only birthday cake anyone requests. I have found that we prefer chocolate baked goods made with cocoa powder versus melted chocolate, and the cocoa powder that you use makes a difference. My sister recommended using Peringotti cocoa powder, and the difference it made in this cake was amazing. Peringotti cocoa powder is available at Chef Shop and Williams-Sonoma and it is definitely worth the effort to seek it out. UPDATE March 2020: Peringotti changed their coca powder, and I do not like it as much. I have switched to Cacao Barry Cocoa Powder 100% Cocoa Extra Brute, available on Amazon.

On another note, I have also used a different icing recipe on occasion. The recipe is listed below.

Notes:

I recently upgraded my 9 inch layer cake pans from black Calphalon to Goldtouch pans from Williams-Sonoma as recommended by Cook's Illustrated. These pans are easy to clean and my layer cakes are far less domed than before.
To ensure the cakes come out of the pans in one piece, I always line them with parchment paper. I prefer pre-cut 9 inch rounds - that I order from King Arthur, but they available from other sources. I use a baking spray to grease my pans, and spray the pans over the open dishwasher door to reduce the chance of spraying greasy stuff all over my kitchen.
I find it much easier to bake if I have all the ingredients measured out and ready to go prior to starting the mixer. It really only takes a few minutes to put mix cakes together once you've gathered and measured out everything you need. Mix all the dry ingredients together and break the eggs into a measuring cup so they are easy to add.
The only change I make to the original recipe is to either use hot coffee in place of the boiling water, or add a tablespoon (or two if you prefer) of espresso powder to the water and cocoa mixture. I think coffee really amps up the chocolate flavor.

This recipe makes one three layer cake

Equipment:

3 9 inch round cake pans
parchment paper
Stand mixer and/or a hand mixer (I use both)
cooling racks
Mixing bowls, spatulas,

Ingredients:

Cake:

1 cup (3 1/4 ounces) cocoa - I prefer Peringotti
2 cups boiling water with 1 T. espresso powder OR very hot coffee
1 1/2 t. vanilla extract
1 cup (2 sticks) butter - room temperature
2 1/2 cups (17 1/2 ounces) sugar
4 eggs - room temperature
2 3/4 cups (13 3/4 ounces) all-purpose flour
2 t. baking soda
1/2 t. baking powder
1/2 t. salt

Whipped Cream Filling:

1 cup heavy cream
1 t. vanilla extract
1/4 cup sifted confectioners' sugar

Frosting:

6 ounces semisweet chocolate chips
1/2 cup half & half cream
3/4 cup butter (1 and 1/2 sticks)
2 1/2 cups (10 ounces) sifted confectioners' sugar

Cake:

1. Heat the oven to 350 degrees. Grease the 9 inch round cake pans, line with parchment, and grease again. I use a spray such as Baker's Joy for this.

2. Combine cocoa, boiling water and espresso powder (or hot coffee) until smooth. Set aside to cool to room temperature. Once the mixture is cool, stir in the vanilla.

3. Cream the butter in the bowl of a mixer at medium speed and gradually add the sugar.

4. Add the eggs one at a time, beating well after each addition.

5. At low speed add the dry ingredients alternately with the cocoa mixture, beginning and ending with the dry mixture. Stop the mixer and scrape the sides of the bowl with a rubber spatula occasionally. Do not over beat.

6. Remove the bowl from the mixture and give the batter a final mix by hand.

7. Pour the batter evenly into the 3 cake pans (I use my scale for this) and tap lightly on the counter to remove any air bubbles.

8. Bake for 20-25 minutes until a toothpick inserted in the center of the cake comes out clean.

9. Cool cakes in pans for 10 minutes.

10. Flip the cakes out of the pans, then flip right side up and cool completely on cooling racks.

Whipped Cream Filling:

1. Beat heavy cream until foamy (I use a hand mixer for this)

2. Add vanilla and confectioners' sugar and beat until stiff peaks form.

Frosting:

1. Melt chocolate chips with butter and half and half in the microwave or over low heat on the stove top.

2. Mix in the confectioners' sugar.

4. Chill in the refrigerator for about 20 minutes until the mixture stiffens, then beat on low speed with a mixer (I use a hand mixer) until the frosting holds its shape and loses its gloss. If the frosting is too soft - return to the refrigerator for another 10-15 minutes.