Ingredients:
Cake:
- 1 cup unsifted unsweetened cocoa
- 2 cups boiling water
- 2¾ cups sifted all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 cup (2 sticks) butter, softened
- 2½ cups sugar
- 4 large eggs
- 1½ tsp vanilla extract
- 6 oz. semisweet chocolate pieces
- 1/2 cup light cream
- 1 cup (2 sticks) butter
- 2½ cups unsifted confectioners sugar
Filling:
- 1 cup heavy cream, chilled
- 1/4 cup confectioners sugar
- 1 tsp vanilla extract
- (optional) whipped cream stabilizer, like Whip-It
Instructions:
- In medium bowl, combine cocoa with boiling water, mixing with whisk until smooth. Cool completely. Sift flour with baking soda, salt and baking powder.
- Preheat oven to 350°F. Grease and flour three 9 x 2 inch round layer cake pans.
- In large mixer bowl, 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 batter evenly into pans; smooth top. Bake 25 to 30 minutes, or until surface springs back when gently pressed. Cool in pans 10 minutes. Carefully loosen sides with spatula. Remove from pans; cool on racks.
- Frosting: In medium saucepan, combine chocolate pieces, cream, and butter; stir over medium heat until smooth. Remove from heat. With whisk, blend in 2½ cups confectioners sugar. In a bowl set over ice, beat until frosting holds its shape.
- Filling: Whip cream with sugar, vanilla, and stabilizer, if using; refrigerate. It helps to chill the bowl and beaters in the freezer before whipping cream.
- To assemble cake: With long serrated knife, trim tops of cakes to make them even (optional). On plate, place a layer top side down; spread with half of cream filling. Place second layer, top side down; spread with rest of cream. Place third layer, top side up.
- To frost cake: With spatula, frost sides first, covering whipped cream filling. Use rest of frosting on top, swirling decoratively. Refrigerate cake at least 1 hour before serving. To cut, use a thin edged sharp knife; slice with a sawing motion.
