Perfect Chocolate Cake

Directions

Preheat oven to 350℉ (180℃).

Grease and flour three 9 inch round cake pans.

Combine cocoa and boiling water, stir until smooth, then set aside.

Cream butter, gradually add sugar, beating well at medium speed of an electric mixer.

Add eggs, one at a time, beating well after each addition.

Combine flour, soda, baking powder, and salt; add to creamed mixture alternating with cocoa mixture, beating at low speed of an electric mixer, beginning and ending with the flour mixture.

Stir in the vanilla.

Do not overbeat.

Pour pans and bake 20 minutes or until a wooden pick inserted into the center comes out clean.

Cool pans 10 minutes.

Remove the cake from pans; cool completely.

Spread filling between layers; spread frosting on top and sides.

Chill until serving time.

Filling: Beat whipping cream and vanilla until foamy.

Gradually add powdered sugar, beating until soft peaks form.

Chill.

Frosting: Combine chocolate, half and half, and butter in a heavy saucepan; cook over medium heat, stirring until chocolate melts.

Remove from heat; add powdered sugar, mixing well.

Set saucepan in ice, and beat at low speed of an electric mixer until the frosting holds its shape and loses its gloss.

Add a few more drops of half-and-half if needed to make spreading consistency.