A delightful chocolate layer cake with a creamy filling and a fluffy frosting, perfect for any celebration.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
In a medium bowl, whisk together the cocoa powder and boiling water until smooth. Let it cool completely.
Cooling the cocoa mixture prevents it from cooking the eggs in the batter.
Grease and line three 9-inch round cake pans with parchment paper.
Lining the pans ensures easy removal of the cake layers.
In another bowl, sift together the flour, baking soda, salt, and baking powder. Set aside.
Sifting helps to aerate the flour and remove lumps.
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
Creaming incorporates air, which helps the cake rise.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Adding eggs one at a time ensures they are fully incorporated.
Alternately add the dry ingredients and the cooled cocoa mixture to the butter mixture, beginning and ending with the dry ingredients.
Mix gently to avoid overworking the batter.
Divide the batter evenly among the prepared pans and smooth the tops.
Even layers ensure the cake bakes uniformly.
Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Check for doneness early to avoid overbaking.
Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
Cooling on racks prevents the cakes from becoming soggy.
For the filling, beat the butter until smooth. Gradually add the powdered sugar and cocoa powder, then beat in the egg until fluffy.
Chill the filling if it becomes too soft to spread.
For the frosting, whip the cream with powdered sugar and vanilla extract until stiff peaks form.
Chill the bowl and beaters for faster whipping.
Place one cake layer on a serving plate, spread with half of the filling. Repeat with the second layer and remaining filling. Top with the third layer.
Use a serrated knife to level the cake layers if needed.
Frost the top and sides of the cake with the whipped cream frosting.
Smooth the frosting with a spatula for a clean finish.
Refrigerate the cake for at least 1 hour before serving.
Chilling helps the layers set and makes slicing easier.
Continue in our app for the best experience
