Ingredients
- Filling:
- 1 cup butter, softened
- 2 1/2 cups sugar
- 4 eggs
- 1 1/2 tsp vanilla
- 1 cup cocoa
- 2 cups boiling water
- 2 3/4 cups flour
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup heavy whipping cream
- 1/4 cup confectioners' sugar
- 1 tsp vanilla
- Frosting:
- 1 cup (6 oz) semisweet chocolate chips
- 1 cup butter, cubed
- 1/2 cup heavy whipping cream
- 2 1/2 cups confectioners's sugar
Preparation
Step 1
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Whisk cocoa and water until smooth. Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture. Beat until smooth.
Pour into three greased and flour 9 inch round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks.
In a mixing bowl, beat cream, confectioners' sugar and vanilla on high speed until soft peaks form. Chill until firm.
In saucepan, melt chips and butter over medium heat; stir in cream. Remove from the heat; stir in confectioners' sugar. Chill for at least 1 hour or until completely cooled. Beat with electric mixer to achieve spreading consistency.
Spread half of the filling over one cake layer; top with second layer and remaining filling. Top with third; frost top and sides of cake. Chill for 2 hours before cutting.