Old Fashioned Chocolate Layer Cake

According to Rhett, this is the best chocolate cake he has ever had. Bake at your own risk!

1 c. cocoa powder
2 c. boiling water
1 c. butter (room temp)
2 1/2 c. sugar
4 eggs (room temp)
2 3/4 c. AP flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp vanilla extract

Preheat oven to 350. Grease and flour three 9" round cake pans. (Note: Instead of flour, I use cocoa powder on the greased pans to increase the chocolate flavor) :)

In a medium bowl, stir boiling water into cocoa powder until smooth and set aside to cool. In a separate bowl, combine the flour, baking soda, baking powder, and set aside.

At medium speed of an electric mixer, cream the butter and sugar, scraping sides of the bowl as necessary. Let the mixer run for 4-5 minutes. Add eggs, one at a time, beating well after each addition - and scraping sides of the bowl.

With the mixer running at low speed, add the dry ingredients to the creamed mixture alternatively with the cocoa mixture, beginning and ending with the flour mixture. Stir in the vanilla - DO NOT OVER BEAT!

Pour equal amounts of batter into each pan. Bang pans on counter to release any air bubbles. Bake for 20-25 minutes or until cake tester comes out clean. Invert pans on cooling racks and allow to cool. Remove pans and ensure cakes are completely cool before frosting.

Chocolate Whipped Cream Filling
1 pint heavy whipping cream
2/3 c. cocoa powder
1/2 c. granulated sugar

In a medium sized bowl sift cocoa powder into whipped cream, gently whisking to dissolved powder. This can be tricky. You want to dissolve the powder without whipping the cream! :) Add sugar and beat on high until stiff peaks form.
This should serve and the filling between your layers

Rich Chocolate Frosting
6 oz of semi-sweet chocolate chips
1/2 c. half and half
3/4 c. butter
2 1/2 c. sifted confectioners sugar

Combine chocolate, half-and-half, and butter in heavy bottomed sauce pan. Cook over medium heat, stirring constantly, until chocolate is completely melted. Remove from heat. Gradually add the confectioners' sugar using a whisk and stirring well. This is tricky and it is important to work somewhat quickly. You do not want your chocolate to cool before all the sugar is combine.

Set the saucepan in a large bowl filled with ice and beat at a low speed with an electric mixer until frosting begins to lose its gloss and holds its shape. This takes about 4-6 min. If necessary, add a half-teaspoon of half-and-half or so to achieve perfect spreading consistency.

Fill your layers with chocolate whipped cream and frost cake. Serve! :)