A fluffy whipped chocolate frosting is the crowning glory to this three-layer, light-as-air cake.



Chocolate-Cream Frosting:



  • Adjust oven rack to top of lower third of oven. Place sugar in small heavy-duty plastic food-storage bag; seal; freeze 20 minutes.

  • Heat oven to 350°F. Grease three 9 x 2-inch round metal cake pans. Line bottoms with waxed paper; grease paper; flour pans and paper.

  • Pour boiling water over cocoa in bowl; stir to dissolve. Stir in buttermilk and vanilla until smooth; mixture should be cool.

  • Place large mixing bowl and beaters in freezer 5 minutes.

  • Sift together flour, baking powder, baking soda and salt onto waxed paper. Repeat 2 more times.

  • To cream, beat butter in chilled bowl with beaters 3 minutes, until light in color. With mixer running, add chilled sugar in stream. Beat 3 to 4 minutes, until fluffy. Add eggs, one at a time, beating 30 seconds after each; beat 1 to 2 minutes, until airy.

  • Fold in two-thirds of flour mixture; fold in cocoa mixture. Repeat with remaining flour mixture. Pour into prepared pans.

  • Bake in 350°F oven 25 minutes or until centers spring back when touched. Cool cakes in pans on racks 10 minutes. Turn cakes out to cool. Peel off waxed paper.

Meanwhile, prepare Chocolate-Cream Frosting:

  • Melt semisweet chocolate, unsalted butter and 1/4 cup of the heavy cream in saucepan over very low heat; stir until smooth. Cool. Beat the 1 cup cream, confectioners sugar and vanilla in bowl just until soft peaks form; do not overbeat to prevent graininess. Fold third of whipped cream into chocolate mixture just until combined. Fold chocolate mixture into remaining whipped cream just until combined.

  • Place cake layer on serving plate. Spread top with one-third of frosting. Place second layer on top; spread with third of frosting. Repeat with remaining layer and frosting. Garnish. Refrigerate until serving.

Nutrition Facts

368 calories; 20 g total fat; 104 mg cholesterol; 232 mg sodium. 46 g carbohydrates; 5 g protein;