1 Unsalted Butter
2 1/2 Sugar
2 Boiling Water
1 Cocoa Powder
4 Eggs
1 Vanilla Extract
2 3/4 Flour
2 Cake Flour
1/2 Baking Soda
1/2 Baking Powder
1 1/2 Salt
1/2 Heavy Whipping Cream
2 Confectioners’ Sugar
4 Vanilla Extract
2 Bittersweet Chocolate
1 Unsalted Butter
1/2 Heavy Whipping Cream
3 1/4 Confectioners’ Sugar


Preheat oven to 350°F.
Grease and flour 3- 9 inch cake pans.
Mix cocoa and boiling water, stir until smooth, set aside to cool.
Sift dry ingredients together, set aside.
In a large bowl beat butter sugar, eggs and vanilla together.
Alternately beat in the dry ingredients and the chocolate mixture.
Beat just until blended, do not overmix.
Pour batter into the three greased pans and bake for about 30 minutes or until a cake tester comes out clean.
Remove cakes from oven and allow them to set for 3-5 minutes.,
Remove from pans and cool completely on a wire rack before frosting.
Prepare filling by beating together cream, confectioner’s sugar and vanilla until stiff.
Set aside.
Prepare frosting by melting the butter and chocolates together over low heat.
Stir in the cream and mix until smooth.
Remove the pan from the heat and place it in a large bowl filled with ice.
Using an electric hand held mixer or a whisk (trust me, the electric mixer will be much easier, beat in the confectioner’s sugar until the frosting holds a stiff shape.,
Before you put the cake together, make sure that everything has completely cooled.
Divide the filling in two and spread it between the layers.
Frost sides and top with the chocolate icing.
Don’t worry if some of the filling oozes out the sides while you are frosting them, just mix it into the frosting.