- 1 cup butter, softened
- 2-1/2 cups sugar
- 4 eggs
- 2-1/2 teaspoons vanilla extract, divided
- 2-3/4 cups all-purpose flour
- 1 cup baking cocoa
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups water
- 1 cup heavy whipping cream
- 1/4 cup confectioners' sugar
- 4 cups buttercream frosting of your choice
- In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in 1-1/2 teaspoons vanilla. Combine dry ingredients; gradually add to creamed mixture alternately with water, beating well after each addition.
- Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For filling, in a large bowl, beat cream until stiff peaks form. Beat in confectioners' sugar and remaining vanilla.
- Place bottom cake layer on a serving plate; spread with half of the filling. Repeat. Place top layer on cake; frost top and sides of cake with buttercream frosting. Store in the refrigerator. Yield: 12-14 servings.
Reviews forCupid's Chocolate Cake
My Review
Average Rating
"I made this cake on a holiday, and I realized I only had whole wheat flour. I live in Spain, where stores are closed on holidays, so I couldn't run out and get plain flour. Also, Spanish whole wheat isn't quite as heavy as American whole wheat, but it isn't like white flour either. I decided to treat it like a recipe that needs cake flour and just reduced the amount of flour to 2 and half cups--and it turned out fine! It wasn't until after I finished eating a slice that I remembered that I had done that.
I used the whipped cream between the layers, and I made a sort of ganache frosting for the outside--heated about a cup of cream, poured in 1 and 2/3 cups of chocolate chips, stirred, chilled it, and beat in a little vanilla, a dash of salt, and about 1 and 1/2 cups of powdered sugar. Yum!""Maybe it is b/c I made this as a sheet cake and omitted the filling, but it was not that great, it was not that chocolatey."
"This was an amazing cake when I first made it. I got it out of the freezer yesterday for company and it was still good a month later! It is so creamy and really does not taste that chocolaty, but so good."
"My go to cake, but I use a whipping cream frosting instead of buttercream frosting."
"Thankyou Shelain Duncan for this amazing chocolate cake recipe, it is by far my familiy's most favorite cake, in fact, I am making it this very day for my Grandsons 11th birthday, because he always requests this cake. We will be taking it to N.J. for a family gathering, so everyone can taste it....... Thank you again. Gloria."
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