Directions: |
Directions:Step 1: 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 350º. Grease and flour three 9x1-1/2 layer cake pans.
Step 2: In large bowl of electric mixer, at high speed, beat butter, sugar, eggs and vanilla, scraping bowl occasionally until light - about five minutes. At low speed, beat in flour mixture (in fourths) alternating with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not over beat. Divide evenly into pans; smooth tops. Bake 25-30 minutes, or until surface springs back when touched lightly with finger tip. Cool in pans for 10 minutes. Carefully loosen sides with spatula, remove from pans and cool completely on racks.
Filling: Whip cream with sugar and vanilla; refrigerate.
Frosting: In medium saucepan combine chocolate pieces, cream, butter; stir over medium heat until smooth. Remove from heat. With whisk, blend in confectioners sugar. In bowl set over ice, beat until it holds shape and is spreading consistency.
To assemble cake: On plate place a layer, top side down; spread with half of cream. Place second layer, top side down; spread with remainder of cream. Place third layer top side up. Frost sides first with spatula, covering whipped cream; use rest of frosting on top, swirling decoratively. Refrigerate at least an hour before serving. |
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