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1
Preheat oven to 350F.
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2
Butter and flour three 9-inch round cake pans.
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3
Sift flour, sugar, cocoa powder, baking soda and salt into medium bowl.
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4
Mix cold water, corn oil and vanilla extract in large bowl.
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5
Whisk in dry ingredients.
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6
Divide batter among prepared pans, spreading with spatula (batter will be about 1/4 inch high).
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7
Bake cakes until tester inserted into center comes out clean, about 10 minutes (cakes will be scant 1/4 inch high).
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8
Cool cakes in pans on racks 10 minutes.
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9
Cut around pan sides to loosen cakes.
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10
Turn cakes out onto racks; cool completely.
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11
Bring whipping cream to simmer in heavy large saucepan.
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12
Reduce heat to low.
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13
Add 1 pound chopped chocolate and whisk until melted and smooth.
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14
Cool icing until thick enough to spread, about 30 minutes.
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15
Place 1 cake layer on rack set over baking sheet.
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16
Spread 3/4 cup icing over cake.
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17
Sprinkle with 1/2 cup chopped cashews.
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18
Top with second cake layer.
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19
Spread 3/4 cup icing over.
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20
Sprinkle with 1/2 cup cashews.
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21
Top with third cake layer.
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22
Chill cake until icing sets, about 1 hour.
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23
Stir remaining icing in saucepan over low heat just until pourable.
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24
Pour icing over cake, allowing icing to run down sides.
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25
Smooth cake sides with rubber spatula.
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26
Press remaining 3/4 cup chopped cashews onto sides of cake.
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27
Refrigerate until icing sets, about 1 hour.
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28
(Cake can be prepared 2 days ahead.
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29
Cover and refrigerate.
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30
Let cake stand 2 hours at room temperature before serving.)
