Remember those pretty little painted periwinkles? This was the cake we used to showcase the golden-tipped shells. We’re not calling this post The Perfect Chocolate Cake just to catch your attention and pull you in under false pretenses. Seriously, make it. You will most likely come to the same conclusion our family has come to – it actually is the best chocolate cake we’ve ever tasted.

The recipe is from the Portland (Maine!) Symphony Cookbook, a compilation of favorite recipes from all the musicians in the orchestra that served as a fundraiser for our local symphony several decades ago and a family treasure since 1974. For this three-layer cake the cookbook includes a filling and chocolate buttercream frosting. We’ve opted to just give it a dusting of powdered sugar, a dollop of freshly whipped cream and some berries this time around, but anyway you serve it this cake is out-of-this-world moist and delicious. Go on and indulge your chocolate tooth just a little!

Bon appétit! Blair

The Perfect Chocolate Cake

1 c unsweetened cocoa

2 c boiling water

2 ¾ c flour

2 t baking soda

½ t salt

½ t baking powder

1 c butter, softened

2 ½ c sugar

4 eggs

1 ½ t vanilla

Heat oven to 350 degrees. Grease and line three 9-inch cake pans with parchment paper.

In a medium bowl combine the cocoa and boiling water, whisk until smooth. Cool completely. Sift flour with salt, baking soda, and baking powder. In a large bowl, using an electric mixer at top speed, mix sugar, butter, eggs, and vanilla. Continue until they are very light, about 5 minutes. Then at low speed, beat in the flour mixture alternating with the cocoa and water mixture, beginning and ending with the flour. Do not overbeat. Divide the batter evenly among the three pans and smooth the tops.

Bake 25 to 30 minutes. Cool in the pans 10 minutes, then remove and cool on racks.