Perfect Chocolate Cake

CAKE
1 c. unsifted unsweetened cocoa
2 c. boiling water
2-3/4 c. sifted (before measuring) all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
1 c. butter, softened
2-1/2 c. granulated sugar
4 eggs
1-1/2 tsp. vanilla extract

FROSTING
1 pkg. (6oz) semisweet chocolate chips
1/2 c. cream
1 c. butter
2 1/2 c. unsifted confectioners' sugar

FILLING
1 c. heavy cream, chilled
1/4 c. unsifted confectioners' sugar
1 tsp. vanilla

CAKE: In a medium bowl, combine unsweetened cocoa with 2 c. boiling water, mixing with wire whisk until smooth. Cool completely. Sift flour with soda, salt & baking powder. Preheat to 350. Grease well & lightly flour 3 9-inch cake pans.

Beat (high) butter, sugar, eggs, vanilla about 5 minutes. On low, beat in the flour mixture (in 4ths) and cocoa mixture (in 3rds).

Begin and end with flour mixture. Do not overbeat. Divide evenly into pans, smooth top with spatula. Bake 25 to 30 mins, or until surface springs back when gently pressed with fingertip. Cool in pans 10 mins and loosen sides with spatula. Remove from pans; cool on racks.

FROSTING: In medium saucepan combine chocolate pieces, cream, butter; stir over medium heat until smooth. Remove from heat. With whish, blend in 2-1/2 cups confectioners' sugar. Turn into bowl; place over ice. Beat until frosting holds shape.

FILLING: Whip cream with sugar and vanilla.

ASSEMBLY: On plate, place a layer, top side down; spread w/half of the filling. Pleace 2nd layer top side down; spread with rest of cream. Pleace 3rd layer, top side up. Frost sides and top; refrigerate 1 hour or more before serving.