Chocolate Layer Cake or Earthquake Cake

This recipe makes three 9-inch rounds of soft, delicious chocolate cake.

Make a six-layer chocolate cake by slicing each layer horizontally in half, use whipped cream between the layers and frost the outside with chocolate buttercream.

I used this recipe to make a 3-layer Black Forest style cake by using cherry pie filling between the layers and frosting the whole cake with whipped cream. Unfortunately the cake toppled in the fridge overnight, making a big mess and turning Lauren's 35th birthday cake into the Earthquake Cake. What we salvaged, tasted great, but if you want a Black Forest Cake that use this recipe I used for Norm's 70th birthday, that has firmer layers.

Chocolate Cake (3 nine-inch layers)

• 1 cup unsweetened cocoa
• 2 cups boiling water
• 2-3/4 cups cake flour
• 2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 1 cup softened, sweet (unsalted) butter
• 2-1/2 cups granulated white sugar
• 4 large eggs
• 1-1/2 tsp. real vanilla extract

Whipped Cream Filling or Frosting

• 1 cup heavy (whipping) cream
• 1/4 cup icing sugar
• 1 tsp. real vanilla extract
• chunk of semi-sweet chocolate (to shave or grate on top of frosting)

Chocolate Layer Cake Frosting

• 6 oz. semi-sweet chocolate
• 1/2 cup light cream
• 1 cup unsalted butter
• 2-1/2 cups icing sugar

Make the Cake

1. Preheat oven to 350 degrees F. Grease and flour three 9-inch round cake pans.
2. Pour boiling water into cocoa and beat till very smooth.
3. Set aside to cool completely.
4. Sift flour with salt, baking soda and baking powder.
5. Set aside.
6. In a large mixing bowl, cream butter, eggs, sugar and vanilla till fluffy (about 5 minutes at high speed of an electric mixer.)
7. Gradually, at low speed, alternate adding flour mixture and cocoa mixture till just combined.
8. Spread batter smoothly and evenly into the 3 prepared cake pans.
9. Bake 25-30 minutes till top springs back when lightly touched and toothpick inserted into the centre of the cake comes out clean.
10. Remove cake pans from oven, let sit ten minutes.
11. Turn layers onto a cooling rack to cool.
12. When completely cool, slicing each layer in half horizontally, to make 6 layers.
13. Combine whipping cream and vanilla, whip till it starts to thicken, then add icing sugar. Whip till stiff.

To make chocolate frosting:

1. In a saucepan over medium heat, or in top half of a double boiler, melt chocolate, cream and butter.
2. Remove from heat. Whisk in icing sugar.
3. Put saucepan in a bowl of ice water and mix with a hand beater until thickened.

To make Chocolate Layer Cake with whipped cream filling and chocolate frosting:

1. Slice each cooled cake layer horizontally, to make six layers
2. Put bottom cake layer on a cake board or level cake plate.
3. Spread whipped cream filling on top.
4. Add next layer, spread filling on top, repeat for all but the top layer.
5. Frost sides with chocolate frosting; frost the top of the cake last.
6. Chill 1 hour before slicing.

To make an "Earthquake in the Black Forest" Cake that might fall over (I suggest you don't)

Put bottom layer on cake plate, spread canned cherry pie filling on top.

Add the second layer. Refrigerate cake 1 hour.

Frost sides of cake and top with whipped cream. 

Sprinkle top of cake with shaved or grated semi-sweet chocolate.

Refrigerate.

Spoon the fallen-over cake into a large bowl and serve as trifle the next day?