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1
In medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth.
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2
Cool completely.
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3
Sift flour with soda, salt and baking powder.
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4
Preheat oven to 350u00b0F.
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5
Grease well and lightly flour three 9 by 1 1/2 inch layer-cake pans.
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6
In large bowl of electric mixer, at high speed, beat butter, sugar, eggs, and vanilla, scraping bowl occasionally until light-about 5 minutes.
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7
At low speed, beat in flour mixture (in fourths), alternately with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not overbeat.
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8
Divide evenly into pans;smooth top. Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip.
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9
Cool in pans 10 minutes.
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10
Carefully loosen sides with spatula; 4. Remove from pans; cool on racks.
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11
Frosting: In medium saucepan, combine chocolate pieces,cream, butter;stir over medium heat until smooth.
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12
Remove from heat.
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13
With whisk, blend in 2 1/2 cups confectioners' sugar.
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14
In bowl set over ice(I use ice cubes) beat until it holds shape.
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15
18. Filling: whip cream with sugar and vanilla;refrigerate.
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16
To assemble cake: On plate place a layer, top side down;spread with half of cream.
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17
Place second layer, top side down;spread with rest of cream.
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18
Place third layer, top side up. To frost: With spatula, frost sides first,covering whipped cream;use rest of frosting on top, swirling decoratively.
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19
Refrigerate at least 1 hour before serving.
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20
To cut, use a thin-edged sharp knife;slice with a sawing motion.
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21
And forget the swirls.
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22
I think it looks gourmet just to spread the frosting.
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23
It dries really dark and looks cool.
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24
Somethimes I just drag a sharp knife across the top in lines and sometimes I leave it as it is. From McCall's Cooking School.
