Ingredients
Cake
1 cup unsifted unsweetened cocoa
2 cups boiling water
2-3/4 cups sifted all-purpose flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
1 cup butter, softened
2-1/2 cup granulated sugar
1-1/2 tsp vanilla extract
Frosting (Chocolate) OR
1 pack (6oz) semisweet chocolate pieces
1/2 cup light cream
1 cup butter
2-1/2 cup unsifted confectioner’s sugar
Frosting (Cream Cheese)
8 ounces cream cheese
1/2 cup butter, softened
2 teaspoons vanilla extract
4 cups confectioners’ sugar
Filling
1 cup heavy cream, chilled
1/4 cup unsifted confectioner’s sugar
1 tsp vanilla extract
Recipe
In a medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth. Cool completely. Sift flour with soda, salt, and baking powder. Preheat oven to 350 degrees Fahrenheit. grease well and lightly flour three 9″ x 1-1/2″ layer-cake pans.
In a large bowl using an electric mixer, at high speed, beat butter, sugar, eggs, and vanilla, scraping the bowl occasionally until light (about 5 minutes) At low speed, beat in flour mixture (in fourths), alternately with the cocoa mixture (in thirds), beginning and ending with flour mixture. Do not overbeat. Divide evenly into pans, smooth top. Bake for 25-30 minutes, or until the surface springs back when gently pressed with your fingertip. Cool in pans 10 minutes. Carefully loosen sides with a spatula, remove from pans and cool on racks.
Frosting (Chocolate) OR
In a medium saucepan, combine chocolate pieces, cream, and butter, and stir over medium heat until smooth. Remove from heat. With a whisk, blend in 2-1/2 cups of confectioner’s sugar. In a bowl set over ice, beat until it holds shape.
Frosting (Cream Cheese)
Beat cream cheese, softened butter, and vanilla together in a large bowl with an electric mixer until light and creamy.
Gradually beat in confectioners’ sugar until smooth.
Filling
Whip cream with sugar and vanilla, and refrigerate. To assemble the cake: on a plate, place a layer top side down, and spread with half of the cream. Place the second layer, top side down, and spread with the rest of the cream. Place the third layer, top-side up. To frost: With a spatula, frost sides first, covering whipped cream; use the rest of the frosting for the top, swirling decoratively. Refrigerate at least 1 hour before serving.