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1
In medium bowl, combine unsweetened cocoa with 2 cups boiling water, mixing with wire wisk 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 350F.
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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, with an electric mixer at high speed, beat butter with sugar, eggs and vanilla, scraping bowl occasionally, until light and fluffy-about 5 minutes.
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7
At low speed, beat in the flour mixture (in fourths), alternately with the cocoa mixture (in thirds).
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8
Begin and end with flour mixture.
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9
Do not overbeat.
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10
Divide evenly into pans; smooth top with spatula.
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11
Bake 25-30 minutes, or until surface springs back when gently pressed with fingertip.
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12
Cool in pans 10 minutes.
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13
Carefully loosen sides with spatula.
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14
Remove from pans; cool on racks.
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15
Make frosting: In medium saucepan, combine chocolate pieces, cream butter; stir over medium heat until smooth.
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16
Remove from heat.
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17
With wisk, blend in 2 1/2 cups confectioner's sugar.
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18
Turn into bowl; place over ice set in a larger bowl.
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19
Beat until frosting holds shape.
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20
Make filling: Whip cream with sugar and vanilla.
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21
To assemble: On plate, place a layer, top side down; spread with half of cream.
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22
Place second layer, top side down; spread with rest of cream.
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23
Place third layer, top side up.
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24
To frost cake: With metal spatula, frost sides first, covering whipped cream; use rest of frosting on top, swirling decoratively.
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25
Refrigerate at least 1 hour before serving.
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26
To cut, use a thin-edged sharp knife; slice with a sawing motion.
