A rich and moist chocolate cake layered with creamy filling and topped with a luscious chocolate frosting.
Preheat your oven to 350°F.
Preheating ensures even baking from the start.
Grease and flour three 9-inch cake pans.
Use parchment paper for easier cake removal.
Mix the cocoa powder with boiling water until smooth and let it cool.
Cooling prevents curdling when mixed with other ingredients.
Sift together the flour, baking soda, baking powder, and salt.
Sifting ensures a lump-free batter.
Cream the butter and sugar until light and fluffy, then beat in the eggs and vanilla extract.
Room temperature butter creams better.
Alternately add the dry ingredients and the cocoa mixture to the creamed mixture, mixing until just combined.
Do not overmix to keep the cake tender.
Divide the batter evenly among the prepared pans and bake for 30 minutes or until a toothpick comes out clean.
Rotate pans halfway through for even baking.
Cool the cakes in the pans for 5 minutes, then transfer to a wire rack to cool completely.
Cooling prevents the frosting from melting.
Whip the cream with confectioners' sugar and vanilla extract until stiff peaks form.
Chill the bowl and whisk for better results.
Melt the chocolate and butter together, then stir in the cream and confectioners' sugar until smooth.
Use low heat to prevent burning the chocolate.
Assemble the cake by spreading the filling between the layers and frosting the top and sides.
Use a crumb coat for a smoother finish.
Chill the cake for 30 minutes before serving.
Chilling helps set the frosting for cleaner slices.
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