My Grandmother's Three-Layer Chocolate and Cream Cake Think about the best chocolate cake in the world, and now take that and multiply it by ten, and that is how good my grandmother’s chocolate cake is. This is the cake that everyone wanted for their parties, and she, being the best grandmother ever, would always be willing to make it. It is three layers of light and decadent chocolate cake, and each layer is separated by a fluffy cream. To top it off it coated with a layer of chocolate icing to add a touch more sweetness to an already sweet cake. There is a lot that goes into making this perfect cake, but it will all be worth it once the first bite is taken. Many things are needed in order to bake this cake correctly. Most importantly
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Stir these well until everything is thoroughly incorporated. Now in a saucepan, boil one cup of water and then slowly add it into the water, stirring well to ensure the eggs to not separate from the rest of the batter. At this point the batter is going to be very thin.
Now divide the batter evenly into the three circular pans, and lightly tap them on the counter a few times to remove the air bubbles that may be captures in the batter. Place the cakes into the oven to cook for 30-35 minutes, but every 10 minutes you will need to rotate the cakes. This ensures that the one cake baking at the center does not get more done than the others on the outside. After they have cooked, check to make sure the center is done by sticking a toothpick down the center of each cake, and if it comes out without any cake on it, they are done. Set the cakes aside to cool to room temperature.
While the cakes are cooling, you will need to make the cream filling. In a bowl, beat the cream cheese and butter until they are smooth. Add in the vanilla and a small portion of the powdered sugar. Once they have completely combined, slowly add in the rest of the powder sugar until everything is thoroughly incorporated. The cream should be light and fluffy in
Stir these well until everything is thoroughly incorporated. Now in a saucepan, boil one cup of water and then slowly add it into the water, stirring well to ensure the eggs to not separate from the rest of the batter. At this point the batter is going to be very thin.
Now divide the batter evenly into the three circular pans, and lightly tap them on the counter a few times to remove the air bubbles that may be captures in the batter. Place the cakes into the oven to cook for 30-35 minutes, but every 10 minutes you will need to rotate the cakes. This ensures that the one cake baking at the center does not get more done than the others on the outside. After they have cooked, check to make sure the center is done by sticking a toothpick down the center of each cake, and if it comes out without any cake on it, they are done. Set the cakes aside to cool to room temperature.
While the cakes are cooling, you will need to make the cream filling. In a bowl, beat the cream cheese and butter until they are smooth. Add in the vanilla and a small portion of the powdered sugar. Once they have completely combined, slowly add in the rest of the powder sugar until everything is thoroughly incorporated. The cream should be light and fluffy in