Ingredients for cake:
2-cups water, boiling
2-teaspoons baking soda
½-teaspoon baking powder
1-cup butter, softened
Ingredients for cake filling:
1-cup heavy cream
¼-cup powdered sugar
In medium bowl combine cocoa with boiling water; mix with wire whisk till smooth and cool completely. In a separate bowl mix flour, soda, salt and baking powder; preheat oven to 350°. Grease well and lightly flour 3 (9×1½-inch) layer cake pans. In large bowl of electric mixer at high speed beat butter, sugar, eggs and vanilla, scraping bowl occasionally, until light, about 5 minutes. At low speed beat in flour mixture and cocoa mixture. Divide evenly into pans; smooth top. Bake 25 to 30 minutes until top springs back when pressed with finger. Cool in pans 10 minutes. Carefully loosen sides with spatula and remove cakes to cool on racks.
Filling: Whip cream with sugar and vanilla; refrigerate. To assemble cake, on plate place a layer, spread with half of cream, then second layer and spread with rest of cream. Add 3rd layer then frost. (See frosting on next page)
MOST PERFECT CHOCOLATE CAKE FROSTING
6-ounces Semi Sweet Chocolate Chips
½-cup Light cream
2½-cups Sugar, powdered
In medium saucepan, combine chocolate chips, cream, butter; stir over medium heat until smooth and remove from heat. With whisk blend in 2½ cups of powdered sugar over ice; beat until it holds shape.
This is a lot of work, but worth it.
Makes between 3½ to 4 cups of icing
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