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Old-Fashioned Chocolate Layer Cake
Makes one (9-inch) cake
Cake:
2¾ cups all-purpose our
2 teaspoons baking soda
½ teaspoon fine salt
½ teaspoon baking powder
1 cup unsweetened cocoa powder
2 cups boiling water
2 sticks unsalted butter, softened
2½ cups granulated sugar
4 large eggs, brought to room temperature
1½ teaspoons vanilla extract
Frosting:
1 pound semisweet chocolate, finely chopped
1 pinch salt
½ cup half-and-half
2 sticks unsalted butter, cut into cubes
2½ cups confectioners’ sugar
1. For Cake: Preheat oven to 350°F. Butter 3 round 9-inch cake pans; dust with
cocoa powder.
2. Sift together our, baking soda, salt and baking powder; set aside.
3. Whisk together cocoa and boiling water; set aside to cool to room temperature.
4. Using hand mixer on medium speed, beat butter and sugar until light and uffy.
Add eggs, 1 at a time, then add vanilla and beat until light in color, about 5 minutes.
5. At low speed, add ¼ of our mixture to butter mixture followed by 1/3 of cooled
cocoa mixture; repeat until all ingredients are well combined.
6. Divide batter evenly between prepared pans. Bake until center of cake springs
back when touched and sides begin to shrink away from pan, about 25 to 30
minutes. Remove from oven and cool in pans for 10 minutes; unmold onto wire
racks, and cool completely.
7. For Frosting: In top of double boiler, gently melt chocolate with salt and half-and-
half; cool for 10 to 15 minutes, then transfer to a mixing bowl.
8. Using hand mixer on low speed, add butter, 1 cube at a time, beating until fully
incorporated. When mixture is smooth, increase speed and mix until light and uffy,
about 3 minutes.
9. Reduce speed to low, and add confectioners’ sugar, ½ cup at a time. When just
incorporated, increase speed to high and continue mixing until doubled in volume,
about 5 to 7 minutes.
10. To Assemble: Trim cake layers and level if necessary. Cover a cake round with
decorative foil or a doily. Place a dab of frosting in center of cake board to anchor
rst layer.
11. Center rst cake layer on board and spread with approximately ½ cup frosting.
Add second cake layer and press gently to secure. Cover with 1/2 cup frosting, then
repeat process with third layer. Generously frost top and sides of cake. Present on a
cake plate or stand.