Perfect Three-Layer Chocolate Cake

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

FROSTING:
1 6 oz pkg semi-sweet chocolate pieces
1/2 c. light cream
1 c. butter
2 1/2 c. unsifted confectioner's sugar

FILLING:
1 c. heavy cream, chilled
1/4 c. unsifted confectioner's sugar
1 tsp. vanilla

In a medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth. Cool completely. Sift flour with soda, salt and baking powder.

Preheat oven to 350°. Grease well and lightly flour three 9" layer pans.

In large electric mixer bowl, beat butter, sugar, eggs and vanilla at high speed until light (about 5 minutes). At low speed, beat in flour mixture (in fourths), alternately with cocoa mixture (in thirds). Do not overbeat (always good advice). Divide evenly in three pans, smoothing tops. Bake 25-30 minutes. Remove from pans and cool on racks.

In medium saucepan, combine chocolate pieces, cream and butter. Stir over medium heat until smooth. Remove from heat. With whisk, blend 2 1/2 cups confectioner's sugar. In bowl with ice, beat it until it holds shape. Whip cream with sugar and vanilla. Refrigerate.

To assemble cake, place a layer on plate, top side down. Spread with half of filling. Place 2nd layer, top side down, and spread with remaining filling. Place 3rd layer top side up.

Frost. Refrigerate at least one hour before serving.