We have discovered a chocolate cake recipe that is simply a game-changer. I honestly can’t think of another chocolate cake I’ve had that is better than this one.
When my mother shared this recipe with me ages ago, I filed it away in my recipes and barely gave it a glance. Then when Mother’s Day rolled around this year, I decided to go all-out with a special dessert. I chose Perfect Chocolate Cake as my recipe. I made a three-layer cake for the first time, and WOW – it was the right recipe to try! We served it to seven people that night. Everyone loved it so much that some were asking for seconds. This cake is a new favorite in our house for special occasions, and I’ve just made it again for my husband’s birthday dinner.
The cake layers are incredibly moist with just the right amount of sweetness. The center filling is a whipped cream filling that is light and fluffy. The outer icing is a decadent, silky chocolate frosting. I love that the filling is different from the frosting on the outside. It keeps the cake feeling airy and not too heavy to have that whipped cream center instead of more chocolate frosting.
Make it Ahead: Did you know that you can freeze unfrosted cake and wait to ice it on the day you plan to serve it? I make the 3 cake layers of this recipe a week in advance, wrap each layer individually in plastic wrap, and freeze. Then on the day of my dinner party I make the whipped cream filling and the chocolate frosting. I ice the cake while it’s still frozen (which also makes icing it much easier). Then it can defrost for a couple of hours during the day until ready to serve that night. I love eliminating steps on the day of a dinner party. Anything that can be done in advance should be, to make the day-of more enjoyable.
Tip: Grease your cake pans with butter really well. Get every corner and edge of the pan. Then throw a scoop of flour into each pan and swirl it around until it coats all of the butter. Knock it around with your hand to spread the final bits of flour around. This is essential in making sure your cake layers pop out of the pan whole, and don’t leave chunks of cake behind stuck to the pan. We want our cake to look pretty and whole!
Below is a picture of how I’m greasing and flouring the cake pans. I add the flour to greased pan #1, then once it is covered I pour the remaining flour into the next pan and start the process over. I flour the final pan over the trash can to toss out the leftover flour.
Below is a picture of how the batter should look after mixing just the butter and sugar. It should look “fluffy.”
The below picture is what the batter should look like after adding the eggs, one at a time. It looks creamy now.
Cakes are cooling and will soon go into the freezer until “frosting day” aka “dinner party day” arrives!
What we were eating one year ago: Casual Barbecue Dinner
P.S. Want more dessert ideas?