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Make the Cake:
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(Preheat oven to 350F degrees.Lightly grease and flour 3 9 x 1 1/2 inch round layer cake pans.)
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1. Combine cocoa with boiling water in a medium bowl, mixing until smooth with a wire whisk. Let completely cool.
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2. Sift flour, soda, baking powder and salt.
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3. In the large bowl of an electric mixer beat 1 cup butter, the granulated sugar, eggs and 1 1/2 tsp. vanilla at high speed, scraping bowl with spatula until mixture is light -- about 5 minutes.
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4. At low speed beat in flour mixture in fourths, alternating with cocoa mixture, in thirds, beginning and ending with the flour mixture. Do not overbeat.
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5. Divide evenly among the 3 pans.
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6. Bake 25-30 minutes until surface springs back when pressed. Cool in pans about 10 minutes. Then loosen the sides and remove and finish cooling on wire racks.
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Make the Frosting:
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1. In medium saucepan combine chocolate chips, cream and butter, stirring over medium heat until smooth. Remove from heat.
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2. Blend in 2 1/2 cups confectioners sugar with wire whisk. Then set the bowl over ice and beat with electric beater until frosting holds its shape.
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Make the Filling:
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Whip cream with confectioners sugar and vanilla til stiff.
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Put it all together:
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1. Place filling between cake layers.
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2. Frost sides, then top of cake.
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Tip: Refrigerate 1 hour before serving.
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Tip: Use a sharp, thin blade knife to cut with a sawing motion.
