Project Description

Perfect Chocolate Cake

If there was only one chocolate cake recipe allowed to exist in the universe, this could very well be it! This recipe from Grandpa Gary’s sister Ellen could very well cause death by chocolate… and that’s just fine by me!

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Perfect Chocolate Cake

Prep Time30 mins
Cook Time30 mins
Chill1 hr
Course: Dessert
Keyword: cake, chocolate, dessert, perfect
Servings: 12
Author: Ellen Lippert


  • 1 cup cocoa powder
  • 2 cups boiling water
  • 2 ¾ cups sifted flour, before measuring
  • 2 tsp baking soda
  • ½ tsp salt
  • ½ tsp baking powder
  • 1 cup butter, softened
  • 2 ½ cups sugar
  • 4 eggs
  • 1 ½ tsp vanilla

Filling between layers:

  • 1 cup heavy cream, chilled
  • ¼ cup powdered sugar
  • 1 tsp vanilla


  • 6 oz chocolate chips
  • ½ cup light cream or half and half
  • 1 cup butter
  • 2 ½ cups powdered sugar



  • Preheat oven to 350°.
  • In medium bowl, combine cocoa and water. Mix until smooth and cool completely.
  • In a separate medium bowl, sift flour with soda, salt, and baking powder.
  • Grease and flour 3 - 9" round cake pans.
  • In a large mixing bowl combine butter, sugar, eggs, and vanilla. Beat about 5 minutes on medium/high speed.
  • To butter mixture, add flour mixture, alternating with cocoa mixture; begin and end with flour. Do not overmix. Pour mixture evenly into cake pans.
  • Bake at 350° for 25-30 minutes. Cool in pans for 10 minutes, then remove from pans.
  • While cake is cooling completely, make filling and frosting.


  • Whip cream with sugar and vanilla. Refrigerate until cake is completely cool. Spread between 1st and 2nd layer and 2nd and 3rd layer.


  • In a medium saucepan, combine chocolate, cream, and butter. Stir over medium heat until smooth. Remove from heat.
  • Add sugar and beat until cool and holds its shape.
  • Frost sides and top of cake.
  • Chill cake at least 1 hour before serving.