Cake Ingredients:
1 cup unsifted unsweetened cocoa
2 cups boiling water
2 3/4 cups sifted all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup butter or regular margarine, softened
2 1/2 cups granulated sugar
4 eggs
1 1/2 teaspoons vanilla extract
Preheat oven to 350F. Grease well and flour lightly three 9 X 1-1/2 inch round cake pans.
In medium bowl, combine cocoa with boiling water, mix with wire whisk until smooth. Cool completely. Sift flour with soda, salt, and baking powder. In large bowl of electric mixer, at high speed, beat butter, sugar, eggs, and vanilla, scraping bowl occasionally, until light - about 5 minutes. At low speed, beat in flour mixture (in fourths), alternating with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not overbeat. Divide evenly into prepared pans. Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip. Cool in pans 10 minutes. Craefully loosen sides with spatula; remove from pans; cool on racks.
Frosting:
6 oz semisweet chocolate pieces
1/2 cup light cream
1 cup butter or regular margarine
2-1/2 cups unsifted confectioners' sugar
In medium saucepan, combine chocolate pieces, cream, butter; Stir over medium heat until smooth. Remove from heat. With whisk, blend in 2-1/2 cups confectioners' sugar. In bowlset over ice, beat until it hold shape.
Filling:
1 cup heavy cream
1/4 cup unsifted confectioners' sugar
1 teaspoon vanilla extract
Whip cream with sugar and vanilla; refrigerate.
To Assemble:
On plate, place one layer, top side down; spread with half of cream filling. Place second layer, top side down; spread rest of cream filling. Place third layer, top side up. To frost: with spatula, frost sides first, covering whipped cream; use rest of frosting on top, swirling decoratively. Refrigerate at least 1 hour before serving. To cut, use a thin-edged sharp knife; slicing in sawing motion.
Serves 10-12.
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