Ingredients:

• 1 c. cocoa powder
• 2 c. boiling water

• 1 c. unsalted butter (room temp) (cake ingredient)
• 2 1/2 c. granulated white sugar
• 4 eggs (room temp)
• 1 1/2 tsp. vanilla extract

• 2 3/4 c. all purpose flour
• 2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp salt

• 6 oz. semi-sweet baking chocolate
• 1/4 c. heavy cream
• 2 to 6 Tbs. milk
• 3/4 c. unsalted butter (frosting ingredient)
• 2 1/2 c. powdered sugar

Directions:

1. Preheat oven to 350° F. Prepare 3 9″ round cake pans by either using the grease and flour method or line pans with parchment paper.
2. In a medium bowl prepare chocolate by stiring the cocoa powder and boiling water together until smooth, then set aside.
3. In a seperate bowl combine flour, baking soda, baking powder, and salt. Sift together and set aside.
4. Using an electric stand mixer and bowl, cream together butter and granulated sugar for 5 min. or until well creamed.
5. Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla.
6. Turn the mixer down to low speed. Alternating between the dry ingredients and the chocolate mixture, add these to the creamed mixture beginning with and ending with the dry ingredients. (Dry ingredients in 3 parts and chocolate mixture in 2 parts). Do NOT over beat the mixture once the flour is added.
7. Pour batter in equal parts into the 3 prepared cake pans and bake for 20 to 25 min.
8. Cool in pans for 10 min., then invert onto cooling racks and remove pans. Cool completly before frosting.
9. When ready for frosting, prepare chocolate frosting as follows:
10. Combine semi-sweet baking chocolate, butter and, cream in a heavy saucepan.
11. Cook over low to medium heat, stirring constantly until chocolate is melted thouroghly blended.
12. Gradually add powdered sugar stirring well
13. Cool saucepan containing chocolate in an ice bath and beat on low speed with a portable electric mixer until frosting begins to loose it’s gloss and holds it’s shape.
14. Add milk a tablespoon at a time to achieve proper spreading consistancy.
15. Trim curved tops of cake layers as necessary with cerated bread knife.
16. Stack cake layers using a layer of frosting in between each layer.
17. Use remaining frosting to coat sides and top of cake.
18. Store covered for up to 3 days.