The Perfect Chocolate Cake - cooking recipe

Ingredients

Cake
1 cup unsifted unsweetened cocoa
2 cups boiling water
2 3/4 cups sifted all-purpose flour (sift before measuring)
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup butter or 1 cup margarine, softened
2 1/2 cups granulated sugar
4 eggs
1 1/2 teaspoons vanilla extract
Frosting
1 (6 ounce) package semisweet chocolate pieces
1/2 cup light cream
1 cup butter or 1 cup regular margarine
2 1/2 cups unsifted confectioners' sugar
Filling
1 cup heavy cream, chilled
1/4 cup unsifted confectioners' sugar
1 teaspoon vanilla extract

Preparation

In medium bowl, combine unsweetened cocoa with 2 cups boiling water, mixing with wire wisk until smooth.
Cool completely.
Sift flour with soda, salt and baking powder.
Preheat oven to 350F.
Grease well and lightly flour three 9-by-1 1/2-inch layer-cake pans.
In large bowl, with an electric mixer at high speed, beat butter with sugar, eggs and vanilla, scraping bowl occasionally, until light and fluffy-about 5 minutes.
At low speed, beat in the flour mixture (in fourths), alternately with the cocoa mixture (in thirds).
Begin and end with flour mixture.
Do not overbeat.
Divide evenly into pans; smooth top with spatula.
Bake 25-30 minutes, or until surface springs back when gently pressed with fingertip.
Cool in pans 10 minutes.
Carefully loosen sides with spatula.
Remove from pans; cool on racks.
Make frosting: In medium saucepan, combine chocolate pieces, cream butter; stir over medium heat until smooth.
Remove from heat.
With wisk, blend in 2 1/2 cups confectioner's sugar.
Turn into bowl; place over ice set in a larger bowl.
Beat until frosting holds shape.
Make filling: Whip cream with sugar and vanilla.
To assemble: On plate, place a layer, top side down; spread with half of cream.
Place second layer, top side down; spread with rest of cream.
Place third layer, top side up.
To frost cake: With metal spatula, frost sides first, covering whipped cream; use rest of frosting on top, swirling decoratively.
Refrigerate at least 1 hour before serving.
To cut, use a thin-edged sharp knife; slice with a sawing motion.