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Best Chocolate Cake Musely How to make creamy chocolate frosting: start with room temperature butter and cream cheese. nothing will wreck a batch of frosting faster than chunky butter and cream cheese! let's start with the ganache: put your chocolate chips and heavy cream in a microwave safe bowl. place in the microwave for 30 seconds. Preheat the oven to 350°f. grease three 8 inch round cake pans with cooking spray. in a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Divide the batter between the prepared cake pans. bake for 35 minutes or until a toothpick inserted in the center comes out clean. let the cakes cool in the pans on a wire cooling rack for 15 minutes. carefully invert the cake layers onto the wire rack, remove the parchment paper, and let cool completely. Divide batter evenly between the prepared pans and bake for 30 33 minutes until cakes spring back when pressed gently and a toothpick inserted into the center comes out clean. transfer pans to a wire rack and let cool for 15 minutes before inverting onto the rack to cool completely.
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