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1
Preheat oven to 350u00b0F.
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2
Grease and flour 3- 9 inch cake pans.
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3
Mix cocoa and boiling water, stir until smooth, set aside to cool.
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4
Sift dry ingredients together, set aside.
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5
In a large bowl beat butter sugar, eggs and vanilla together.
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6
Alternately beat in the dry ingredients and the chocolate mixture.
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7
Beat just until blended, do not overmix.
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8
Pour batter into the three greased pans and bake for about 30 minutes or until a cake tester comes out clean.
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9
Remove cakes from oven and allow them to set for 3-5 minutes.
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10
Remove from pans and cool completely on a wire rack before frosting.
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11
Prepare filling by beating together cream, confectioner's sugar and vanilla until stiff.
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12
Set aside.
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13
Prepare frosting by melting the butter and chocolates together over low heat.
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14
Stir in the cream and mix until smooth.
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15
Remove the pan from the heat and place it in a large bowl filled with ice.
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16
Using an electric hand held mixer or a whisk (trust me, the electric mixer will be much easier), beat in the confectioner's sugar until the frosting holds a stiff shape.
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17
Chill.
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18
Before you put the cake together, make sure that everything has completely cooled.
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19
Divide the filling in two and spread it between the layers.
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20
Frost sides and top with the chocolate icing.
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21
Don't worry if some of the filling oozes out the sides while you are frosting them, just mix it into the frosting.
