Chocolate Layer Cake or Earthquake Cake

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

The original recipe suggests slicing each layer horizontally in half, to make a six-layer chocolate cake with whipped cream filling between the layers and a semi-sweet chocolate frosting. Which is what I should have done. Instead, I decided to try making a Black Forest cake by putting cherry pie filling in between the layers and frosting the whole cake with whipped cream. I don't think I bothered to level the layers, since the whipped cream filled in the gaps at the sides. It looked lovely, but seemed soft and unstable. I put it in the fridge, hoping for the best.

The whole cake toppled over, making a big mess of the fridge and turning Lauren's 35th birthday cake into the Earthquake Cake. What we salvaged, tasted great.

I suggest making sure your layers are level and stable before you frost a three-layer cake. If you make the cherry-filled version with whipped cream frosting, it might be wiser to make a two-layer cake and save the third layer for snacking or a trifle.

Ingredients for three nine-inch rounds of chocolate cake:

• 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

Cherry Filling (for Black Forest Cake)

• 1 large tin cherry pie filling OR thicken cooked frozen sour cherries with cornstarch and add a little kirsch.

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 Black Forest Cake, optional)

Chocolate Frosting (for the Layer Cake):

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

1. Preheat oven to 350 degrees F. Grease and flour 3 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 Black Forest Cake that might fall over:

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

Add the second layer. Refrigerate cake 1 hour.

Frost sides of cake and top with whipped cream (see above "whipped cream filling" recipe. ) 

Before serving, sprinkle top of cake with shaved or grated semi-sweet chocolate.