Directions: |
Directions:In medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth; cool completely. Sift flour with soda, salt and baking powder. Preheat oven to 350ºF. Grease well and lightly flour three 9x1 1/2" layer cake pans.
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) alternately with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not overbeat. Divide evenly into pans; smooth top. Bake 25 to 30 minutes or until surface springs back when gently pressed with fingertip. Cool in pans 10 minutes. Carefully loosen sides with spatula; remove from pans; cool on racks.
Frosting: 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 powdered sugar. In bowl set over ice, beat until it holds shape.
Filling: Whip cream with sugar and vanilla; refrigerate. To assemble cake: On plate, place a layer, top side down; spread with half of cream. Place second layer, top side down; spread with rest of cream. 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; slice with a sawing motion. |
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