This chocolate layer cake is rich, moist, and filled with a luscious creamy filling, making it perfect for any celebration.
Mix cocoa powder with boiling water until smooth and let it cool.
Cooling the cocoa mixture prevents it from cooking the eggs in the batter.
Combine flour, baking soda, salt, and baking powder in a bowl.
Sifting the dry ingredients ensures a lump-free batter.
Preheat the oven to 350°F and grease three 9-inch cake pans.
Use parchment paper circles in the pans for easy cake removal.
Beat butter and sugar until fluffy, then add eggs and vanilla.
Room temperature butter mixes more evenly with sugar.
Alternate adding dry ingredients and cocoa mixture to the butter mixture, starting and ending with dry ingredients.
Mix just until combined to avoid overworking the batter.
Divide batter evenly among pans and bake for 25-30 minutes.
Check for doneness with a toothpick; it should come out clean.
Cool cakes in pans for 10 minutes, then transfer to a rack to cool completely.
Cooling completely prevents the filling from melting.
Whip cream with powdered sugar and vanilla until stiff peaks form.
Chill the bowl and beaters for faster whipping.
Melt chocolate chips with cream and butter, then whisk in powdered sugar.
Cool the frosting slightly before spreading to avoid dripping.
Layer the cakes with whipped cream filling and frost with chocolate frosting.
Refrigerate the cake for easier slicing.
Chill the assembled cake for at least 1 hour before serving.
Chilling helps the flavors meld together.
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