- Dish type
- Celebration cakes
- Birthday cake
- Chocolate birthday cake
Grab a slice of indulgence with this rich, chocolate cream cake. It makes a fantastic birthday cake!
3 people made this
- 250g cream cheese, softened
- 125g unsalted butter, softened
- 300g caster sugar
- 4 eggs, lightly beaten
- 200g plain chocolate, melted
- 500g plain flour, sifted
- 50g unsweetened cocoa powder, sifted
- 2 teaspoons bicarbonate of soda
- For the White Chocolate Cream
- 250g white chocolate, melted
- 125ml single cream, at room temperature
- For the Filling
- 1 litre double cream, whipped
- 250g fresh strawberries, hulled and quartered, divided
- 250g fresh raspberries, divided
- For Decoration
- fresh strawberries
- fresh raspberries
MethodPrep:45min ›Cook:45min ›Ready in:1hr30min
- Preheat oven to 180 C / Gas 4. Grease and line a 20cm round springform tin with baking parchment.
- Beat cream cheese, butter and sugar until light and creamy. Gradually add eggs while beating thoroughly. Add dark chocolate and beat until smooth.
- Transfer mixture to a large bowl. Using a metal spoon fold in flour, cocoa and bicarbonate of soda alternately with water. Stir until mixture is well combined and smooth. Pour into prepared tin and smooth the surface.
- Bake for 40 to 45 mins or until skewer comes out clean when inserted in the centre. Let cool.
- Meanwhile make the white chocolate cream: Combine white chocolate and cream, stirring until smooth. If this is difficult, gently heat the mixture over a double boiler.
- Cut the cake into three even horizontal layers. Place one layer on a serving plate. Spread with white chocolate cream and scatter with 125g raspberries and 125g strawberries.
- Top with the second cake layer. Spread with 1/5th whipped cream and scatter with 125g raspberries and 125g strawberries.
- Top with the final cake layer. Spread the remaining whipped cream over the top and sides of the cake. Decorate with berries.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
The recipe instructions are sketchy... Alternately add water while adding dry ingredients... Shame I had no idea how much water to add so my mixture was thick and I couldn't cook the centre properly without having a dry outside. Definitely not trying again!-20 Jan 2018(Review from this site AU | NZ)
Chocolate Three Layer Cake Recipe
The Reluctant Gourmet is not much of a dessert person, but he does have two favorites: key lime pie and pineapple upside down cake. So for his birthday recently, we made him a chocolate three layer cake (!).
“What were we thinking?” you ask. We were thinking that we, the makers and bakers of the dessert, prefer chocolate. So that was the deciding factor that tilted the scale toward what ended up being quite a journey.
Maddie found a recipe that she thought was pretty interesting and I thought was a lot of effort. I tend to shy away from making layer cakes, mostly because the icing never ends up looking the way I think it should.
My other attempts at layer cake involved the birthdays of my daughters, so in all likelihood I didn’t start the baking until the day of the party and then tried to do too much and then rushed to get the cakes done.
Which means, the layers weren’t cool enough to frost so I pulled up crumbs as I applied the frosting and just made a horrible looking mess. After you do that a couple of times, you find the phone number of the local baker and get the order in ahead of time.
And another thing. I was a busy working mother, so the idea of STARTING FROM SCRATCH was a bridge too far.
I was very much the boxed cake mix/tub of frosting kind of gal. So when Maddie and I settled on layer cake for the RG celebration, I was all set to choose between Duncan Hines and Betty Crocker.
But no, Maddie would have none of that. From scratch it would be. Plus, we were sheltering in place with time on our hands so, why not?
No Boxed Cake for Maddie
Maddie did a little internet research and found a recipe on Tasty.co that pretty much lined up ingredient-wise with what we had on hand, including a couple of things I don’t typically associate with cake: stout and mayonnaise. Yum, right?!
We started a day ahead of time so that we would not run into my historic frosting problem. Preparing the cake batter is a three step process: sifting together the dry ingredients in one bowl, combining the liquid ingredients to set aside, and creaming the butter, sugar, eggs and mayonnaise in yet another vessel.
This amount of process is exactly what drives me to the baking aisle of the grocery store for the box, but as it happened, the process saved the day. We diligently greased each of the three round cake pans, cut parchment paper for the bottoms of the pans, and set aside.
Then we sifted together the flour, unsweetened cocoa powder (we had Hershey’s on the shelf although the sophisticated baker might look for something Dutch processed….) , salt, baking soda and baking powder.
As an aside, when I am sifting this number of ingredients, and particularly when baking soda and/or baking powder are involved, I “layer” the sifting to ensure a more even distribution. For example, this recipe called for 1-1/2 cups of flour and a cup of cocoa powder along with a teaspoon of salt, half a teaspoon of baking powder and 1-1/2 teaspoons of baking soda.
So I put a third of the flour in the sifter, follow by half of the cocoa powder, then half each of the salt, baking powder and baking soda, then back to another third of the flour, etc. This is probably completely unnecessary but it’s one of my quirks that I hold on to.
After we finish sifting, we poured a 12 oz. bottle of stout in a large measuring cup and mixed in one tablespoon each of vanilla extract and finely ground espresso beans. If you have espresso powder on hand, that would work too. We also set this aside.
And Then A Storm Blows In
Finally, we creamed one cup of softened unsalted butter with 1-1/2 cups of sugar. We were just about to start adding the 3 eggs and mayonnaise when seemingly out of nowhere a tornado-like storm blew into our neighborhood and knocked out the electricity.
I am not exaggerating when I say that one minute it was sunny and calm and within 5 minutes, trees and branches were felled all over our area and thousands of homes were without power for what turned out to be nearly 48 hours.
What incredible timing, is all I can say. Had we gotten any further, we would have had to backtrack.
Instead, we put the butter-sugar mixture in the refrigerator along with the stout, covered the bowl housing the dry ingredients, and put it off to the side along with the three cake pans. That was Wednesday.
Saturday morning when the electricity came back on, we picked up where we left off and finished the batter, first adding the eggs and mayo to the butter and then mixing a third of each of our concoctions together until all was combined.
Finally, we folded in about ½ cup of dark chocolate morsels. We divided the batter as evenly as possible among the pans and baked them for about 40 minutes in a preheated 325 degree oven.
When the layers were done, we allowed them to cool in the pan for 15 minutes and then turned them out onto cooling racks. We whipped up a chocolate buttercream frosting and assembled the cake on a cake pedestal my mother had given us one Christmas. (I feel confident this was its first appearance out of the depths of some cupboard.)
While I was responsible for tenderly flipping each layer onto the plate as needed, Maddie took charge of applying the frosting. Suffice it to say she is the artist among us there was not a crumb in sight.
Even though RG didn’t get to blow out his birthday candles until three days after his actual birthday, we all agreed it was worth the wait. So when you’re feeling ambitious, or just want a delicious chocolate cake on hand, AND there is no super storm on the horizon, give it a try. You won’t be disappointed.
- 1 cup unsweetened cocoa powder
- 2 cups boiling water
- 2 ¾ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 cup butter, softened
- 2 ½ cups white sugar
- 4 eggs
- 1 ½ teaspoons vanilla extract
- 1 pint heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup confectioners' sugar
- ⅓ cup butter
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans. Stir together the cocoa and boiling water from the first set of ingredients. Set aside to cool. Sift together the flour, baking soda, salt and baking powder, set aside.
In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Add the dry ingredients alternately with the cocoa mixture. Mix only until combined. Divide evenly between the three prepared pans, and spread the batter out flat.
Bake for 18 to 22 minutes in the preheated oven, until a toothpick inserted comes out clean, and the cake pulls away from the sides of the pan. Cool cakes on a wire rack.
In a medium bowl, whip the heavy cream and vanilla. When the cream becomes thick, add the confectioners' sugar and continue to whip until stiff but not too grainy. Divide into three parts and spread onto two of the cooled layers. Stack the layers onto a nice plate, putting the two creamed ones on the bottom. Place the plain layer on the top. If there is a hump on the top of the cake, trim it off with a long serrated knife. Frost the sides with the chocolate buttercream frosting.
To make the frosting, beat the remaining ingredients, butter, confectioners' sugar, vanilla and cocoa until light and fluffy, about 7 to 10 minutes. Frost sides of the cake, leaving a ridge that sticks up over the top edge. Spread the remaining cream filling over the top of the cake. Garnish with sprinkles, chocolate curls or seasonal fresh fruit.
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350 degrees F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350 degrees F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350 degrees F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350 degrees F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
- 4 tbsp chocolate chips
- 2 cups heavy cream
- 4 tbsp sugar
- hand mixer with beaters
For the chocolate whipped topping, melt the chocolate with about three tablespoons of heavy cream. Whip the remaining cream until silky with the sugar, and add the chocolate mixture. I added some more semisweet chocolate shavings for flavor.
- baking spray
- 4 (1 ounce) squares dark chocolate
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 cup hot brewed coffee
- 5 tablespoons unsweetened cocoa powder
- ¾ cup buttermilk
- ½ cup butter, softened
- 1 ¾ cups brown sugar
- 2 teaspoons vanilla extract
- 3 eggs
- ¾ cup Irish cream liqueur
- 4 cups heavy whipping cream
- 4 tablespoons instant coffee granules
- ½ cup powdered sugar, or more as needed
- 1 (3.4 ounce) package instant vanilla pudding mix
- ¼ cup Irish cream liqueur
- 1 (12 ounce) jar hot fudge topping
Preheat the oven to 350 degrees F (175 degrees C). Line three 8-inch round cake pans with parchment paper, then spray with baking spray. Place a large aluminum mixing bowl in the freezer.
Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat and allow to cool.
Sift flour, baking soda, and salt together in a bowl. Whisk hot coffee and cocoa together in a separate bowl until smooth stir in buttermilk.
Cream brown sugar, butter, and vanilla extract in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating briefly after each addition. Mix in cooled chocolate. Add flour mixture in 2 batches, alternating with buttermilk mixture, beating batter briefly after each addition. Divide batter evenly between the prepared cake pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and remove parchment paper. Let cool, about 30 minutes.
Flip cakes over and trim the top of each one to make it flat. Drizzle 1/4 cup cream liqueur over each cake and allow to soak in while you make the frosting.
Remove aluminum bowl from the freezer add heavy cream and instant coffee granules. Beat with an electric mixer fitted with a whisk attachment until soft peaks start to form. Add powdered sugar and whisk until medium peaks form. Add pudding mix gradually on low speed. Fold in cream liqueur. Taste and adjust with more powdered sugar, if needed.
Place one cake on a serving plate, top with 1/3 of the fudge sauce, and spread a generous layer of coffee frosting on top repeat with the second layer. Add the remaining cake and top with remaining fudge sauce. Crumb-coat the sides of the cake lightly with frosting.
Fit a pastry bag fitted with a large round tip and fill with frosting. Pipe 1 vertical line of dots from the bottom to the top edge of the cake. Place a spoon over the center of each dot and drag to create a petal effect, wiping the spoon clean after each swipe. Pipe another line of dots in the tails of the previous petals and repeat dragging motion. Continue to pipe dots and create petals around the entire cake, finishing with a line of dots.
A good simple cake, not overly sweet. I chose the recipe because my boyfriend had never made a cake from scratch before and it seemed to be a simple recipe. The cake itself was a little too tender. I think I prefer boxed cake mix to this cake recipe
Salt. Salt is the missing ingredient you can't put your finger on. I can't believe this recipe doesn't have any. Maybe it's a typo. So add 1/4 tsp. of table salt in with the flour and baking soda. Also--make sure you cream the butter and sugar till light and fluffy, and make sure your baking soda is fresh. With these changes, this is one of the best chocolate cakes I've come across--good depth of chocolate flavor, very tender and light, and not overly sweet.
I couldn't even keep this cake down. I made it and threw it away. There was absolutely no flavor, obviously lacking something that my boyfriend just couldn't put his finger on. would reccomend a boxed cake instead.
It's not that this isn't a perfectly fine chocolate cake -- it's just sort of bland and not very impressive. I was particularly annoyed at the fact that all three layers stuck to the cake pans when I tried to get them out. Good thing frosting covers a multitude of sins.
Made this for my husband's birthday. He was looking for a layer cake like the one his grandmother used to make. This cake didn't even come close. Very little taste. The frosting was the best part. In total, lacking. There are much better cakes out there.
This was a hit at a birthday party and I'm making it again for another. I like the simplicity of the ingredients (I don't have a lot of money to be spending on gourmet ingredients).
I made this cake for a party--I turned it into a three layered heart-shaped cake. I got a lot of compliments on it, and it was so moist. The coffee gave it a nice flavor, not too strong, and subtly enhanced the chocolate. I would definitely make this again.
This recipe was fine, but no big deal.
Made it for 3 friends' birthdays and everyone loved it - especially the hint of coffee. Am making it again today for husband's birthday.
I baked this cake for my son's birthday and was very disappointed with the end result. Perhaps my baking soda was a bit old since all three layers were a bit concave. The flavor was so-so and it was moist but I think I would try another recipe next time.
I normally don't like icing or frosting. And I normally don't like layer cakes. My son really had his heart set on having a layer cake at his birthday. The ones I had gotten the last four times from local bakeries were disappointing (dry cakes with oily icing)So i decided Iɽ try my hand at making it myself. It was a hit. The kids and parents loved the cake. People even came back for seconds. Usually after a party I find myself throwing away paper plates with gobs of uneaten icing on it. Not this time. The plates were licked clean.
This is an easy recipe that results in a rich, delightful cake. I would recommend that people not only butter and flour the pans but add a circle of wax paper or parchment to the pan bottoms. It makes tipping the cakes out easier and leaves a smooth surface for adding the frosting. I made it for my husband's birthday today and will make it into cupcakes for my son's birthday in a couple of weeks. Yum!
Boy, I did just about everything wrong and this cake was still delicious! Made in a 9x13 pan and inverted onto platter. Didn't have the unsweetend choc for cake, so called the Hersey 800# on back of cocoa box. Substituted cocoa & Crisco as per their instructions. Also substituted vanilla yogurt for the sour cream. A REALLY good chocolate cake with a "milk" chocolate flavored frosting. Simple too.
I obviously did something wrong. The center of my cake collapsed. I guess I won't be making this one again.
Very easy to make! The cake was moist and rich, but not too heavy. I didn't want to fuss with the layers, so I baked it in a 9x13 pan, and it worked just fine--although you do have to bake it for longer. It keeps very well, and was even moister the next day. I didn't make the frosting, but I wouldn't hesitate to do so if it is as good as the cake was!
Even though it's a simple, old fashioned recipe, it was still decadent. I would suggest it for b-day parties.
Three Layer Chocolate Cake recipe - Recipes
Depending on how this cake is to be customized, it can be baked in 3 (9-inch) round layer pans, 5 (8-inch) round layer pans, or 1 (9吉-inch) sheet pan.
To make the cake chocolate: Add 1/4 cup cocoa powder to the dry ingredients OR 3 ounces melted baking chocolate, cooled and added when the eggs are added.
To make the cake strawberry: Add a 3-ounce box of strawberry Jell-O to the dry ingredients AND 1 cup mashed strawberries with the eggs.
Is there a high-altitude version of this recipe?
Hi Hayley, Unfortunately we do not have a high-altitude recipe version for the 1-2-3-4 Layer Cake. We do have general high-altitude guidelines you can review.
Lower air pressure causes water to boil at a lower temperature which means more evaporation takes place during baking and cakes may become dry. The structure is also affected by the tendency for the cakes to rise too much and then collapse.
Here is a chart put out by the USDA to use as a guideline.
Increase oven temperature by 15℉ to 25℉.
Because you are increasing the oven temperature, you will need to decrease the baking time by 5 to 8 minutes per half hour.
* These are guidelines. You will need to experiment to see what works best for you and your location.
Can this be used for cupcakes? If so, do you recommend it for cupcakes?
Hi Monika, Our 1234 Layer Cakes converts nicely to cupcakes. It will make approx. 30 to 36 cupcakes depending if you fill them 1/2 full or 2/3 full. Happy Baking!
Perfect cake , I opted to only use 1 1/2 c sugar it still turned out perfectly. Nice moist and fluffy
Can you use this recipe to make a strawberry or chocolate cake? If so, what needs to be added or changed?
Hi Mary, Here’s some recommendations for converting the 1-2-3-4 Layer cake to Chocolate or Strawberry:
For Chocolate – add 1/4 cup to the dry ingredients OR 3 ounces melted baking chocolate, cooled and added when the eggs are added.
For Strawberry – add a 3-ounce box of strawberry Jell-O with the dry ingredients AND 1 cup mashed strawberries with the eggs.
OR 1/4 cup freeze dried strawberries made into a powder in a food processor.
How many servings is one recipe and how well will it bake in a 12 inch round pan?
Hi Antonella, One 1-2-3-4 Layer Cake recipe will yield one 3-layer 9″ cake. If served into 1″ slices you would get approximately 30 servings. The recipe should convert well to 2 – 12″ pans and would get approximately 55 1″ servings. It may require additional baking time for a tester inserted into cake comes out clean. Happy Baking!
Can I get the frosting recipe for this cake please? Looks delicious
Hi J Joshua, The frosting recipe used for the pink cake is the Mousseline Buttercream with red food coloring: https://swansdown.com/recipes/mousseline-buttercream-frosting/ Happy baking!
Swans Cake Flour has been used in my family for years. My grandmother used to bake the 1-2-3-4 cake and the pound cake all the time and the entire neighborhood would come for a slice. To have that recipe booklet would make my year. How do I get a copy. I love baking and my cream cheese pound cake doesn’t last 4 days.
I love Swanson cake flour. Can I get the Happy Day cake recipe everyone is talking about!
Hi Cindy, Here’s a link to our Celebration Cake, AKA Happy Day Cake. Thanks and happy baking!
Can I get a copy of the happy day cake recipe ,thanks
Hi Lisa, We can certainly email it to you. We in the works to have it added to the site. Happy baking!
I would like the Happy Day Cake recipe
Hi Sheryl, We’ve asked out Consumer Affairs department to send it to you. Looks like we may need to add this one back to our collection. Happy baking!
Hi can you please email me the recipe fir happy days cake. It’s an older recipe. Thank you.
Nadege, I’ve sent your information to our Consumer Affairs Department. Someone will be sending you the recipe. Happy baking!
How can I adjust ingredient quantities for 8 inch (thickness =3inch) single layer round cake?
Michelle, You may not need to adjust the ingredients. This cake bakes nicely in 2 – 8 x 1.5 inch pans so it should work in a 8 x 3 inch. Just make sure not to fill the pan over 2/3 of the way full. Happy baking.
What are the measures of ingredients for a 2layer cake instead of 3layers
Hi Rita, I’ve forwarded your information on to our Consumer Affairs department. Someone will be in touch to help with this. Happy baking!
I would like to use your flour for my scratch homemade biscuits. I only use non-bromated and unbleached all purpose flour. Do you make an unbleached version? Thank you in advance.
Hi Sheila, Swans Down currently only comes in the one variety. Happy baking!
Hi, I bought your cake flour for the first time. What does 1 cup in your recipe mean? How large is this cup?
Hi Lillian, 1 cup Swans Down Cake Flour is 1 standard, 8 fluid ounce measuring cup or = 3.5 ounces sifted cake flour (weight) or 100 grams. Or = 4.5 ounces unsifted cake flour (weight) or 130 grams. If you have additional inquiry’s please contact our Consumer Affairs Department at 1-504-272-2939. Happy baking!
During the 50’s, 60’s, there was a recipe for Happy Day cake on the Swans Down box. It was delicious…both my brother and I remember it with fondness. Can you share that recipe from your archives?
Hi Eileen, That is a delicious cake. We will email you the recipe. Thanks for the request. Happy baking!
My mother always used Swan’s Down cake flour, and I do, too. I am now 86…long time! Do you have a small cook book? Please let me know. Thanks so much for the recipes.
Hi Allyne, It’s always nice to hear from our loyal Swans Down users. Especially loyal generations! I will forward your information on to our Consumer Affairs department. They will be in touch in regards to a recipe booklet. Happy baking!
My mother made this cake over 60 years ago. I have the recipe written in her own hand writing. She baked this cake from memory. I love it!
I just made this cake for Thanksgiving, and it turned out great. It was so moist, I couldn’t believe how well it turned out. I used 2% milk instead of whole. This is definitely a keeper.
Thanks Vinetta. The 1-2-3-4 Layer Cake is definitely a Swans Down favorite. Happy baking!
Hi, just wondering what frosting was used in the photo.
Hi Swans, how can I make a lemon pound cake using your swans down cake flour
Lora, Try our Sweet Tea Lemon Pound Cake recipe. You won’t be disappointed! https://swansdown.com/recipes/sweet-tea-lemon-pound-cake/
Today is my son Birthday. I used swam down flour. He is working in Emergency Management. I have many years using it. Am a retired school teacher with 30 years. Please send me more recipes. God bless you. I want to do carrot cake for my husband but I need the recipe.
Hi Gethzaida, I forwarded your info to our Consumer Affairs Dept. Someone will be in touch to answer your questions.
When you do the recipes is there a place I can look up calories and cholesterol contents of the tiems.
Essential Recipe: Chocolate Layer Cake
A discussion of chocolate cake should always be prefaced by Gourmet columnist Laurie Colwin: “Anyone who spends time in the kitchen eventually comes to realize that what she or he is looking for is the perfect chocolate cake.” Each cook has decided preferences when it comes to his ideal chocolate cake, but they usually fall somewhere on the spectrum of Colwin’s three types: flourless, fudgy, and cocoa.
Today what I have for you is the third on that list: a tender, moist, fluffy cocoa cake that is still deep, dark, and chocolatey. Oh, and super quick.
Some chocolate cakes are completely flourless — quivering mousses of pure cacao. Others are closer to a brownie with a crackly crust. Some cakes, which for some reason seem to be most frequently found in grocery stores, appear to be dry sponge cakes colored brown. The latter put me off chocolate cake for a long time — I’m a fudge girl, myself. But this recipe changed that for me.
This is a cake cake, with a traditional cakey texture — light, spongy, and moist. It has a beautiful shiny top with a springy middle, and it is also an easy, one-bowl recipe. I adapted this from a Hershey’s recipe it makes sense, I suppose, that they would have perfected a chocolate cake by now.
It’s really perfect cake — tasting deeply of chocolate, with dark, almost bitter notes that penetrate the whole bite. It isn’t Death by Chocolate it isn’t a dense fudgy flourless torte it’s a simple yet true chocolate cake, suitable for layering and frosting. Basically, it’s the recipe you’re looking for when you want a layer cake, a birthday cake for a budding chocolate-lover, a base for German chocolate cake, or any others in the host of reasons to make chocolate cake cake — not a pot de creme on a platter.
More Cake & Icing Recipes
Looking for the icing recipe? I used a very basic cocoa buttercream for the cake in the photos (whip butter for several minutes with cocoa and powdered sugar, adjusting each until you get the flavor you want). But here are a few more recipes in case you are looking for something else. Also, would you prefer yellow cake to chocolate? Try the one below — it’s my favorite.
Directions for frosting:
In a small bowl, combine cocoa and boiling water, stirring until smooth.
In a large bowl, with mixer at medium-high speed, beat butter and confectioners' sugar 5 minutes or until fluffy. Reduce speed to medium-low add melted chocolate, then cocoa mixture, beating until smooth and occasionally scraping bowl with a rubber spatula. If frosting is too runny, refrigerate until just stiff enough to spread.
Assemble the cake: Place 1 cake layer bottom side up on cake plate spread with 1/3 cup frosting. Top with the second layer, bottom side up spread with 1/3 cup frosting. Place the remaining layer bottom side up on top. Spread remaining frosting over sides and top of the cake.