M.I. Scarrott, Christian Author
Chocolate Cake

Chocolate Cake
McCalls Cooking School

  • 1 cup unsifted unsweetened cocoa powder
  • 2 cups boiling water
  • 2 ¾ cups sifted all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup butter or margarine, softened
  • 2 ½ cups granulated sugar
  • 4 large eggs
  • 1 ½ teaspoon vanilla extract


  • 6 ounces semisweet chocolate pieces
  • ½ cup light cream
  • 1 cup butter or margarine
  • 2 ½ cups unsifted confectioner’s sugar


  • 1 cup heavy cream, chilled
  • ¼ cup unsifted confectioner’s sugar
  • 1 teaspoon vanilla extract

In a medium-sized bowl, combine cocoa with boiling water, whisking until smooth. Cool completely. Sift flour with baking soda, baking powder and salt. Preheat oven to 350 degrees Fahrenheit. Grease well and lightly flour three 9” x 1 1/2” layer cake pans.

In large bowl of electric mixer, at high speed, beat butter, sugar, eggs and vanilla until light (about 5 minutes), scraping bowl periodically. At low speed, beat in flour mixture (in fourths) alternately with coca mixture (in thirds), beginning and ending with flour mixture. Do not overbeat.

Divide batter evenly into prepared cake pans; smooth top. Bake 25 to 30 minutes or until surface springs back when gently pressed with fingertip. Cool in pans 10 minutes. Carefully loosen sides with spatula; remove from pans; cool completely on wire racks.

Frosting: In medium-sized saucepan, combine chocolate pieces, cream and butter; stir over medium heat until smooth. Remove from heat. With whisk, blend in 2 ½ cups confectioner’s sugar. In bowl set over ice, beat until frosting holds its shape.

Filling: Whip cream with confectioners’ sugar and vanilla; refrigerate.

Assemble cake: On plate, place a layer top side down; spread with half of cream mixture. Place second layer top side down; spread with rest of cream mixture. Place third layer top side up.

With spatula, frost sides first, covering whipped cream; frost top with remaining frosting, swirling decoratively. Refrigerate at least one hour prior to serving. To cut, use a thin-edged sharp knife; slice with sawing motion. Makes 12 servings.