A rich and moist chocolate cake with a creamy filling and a luscious frosting, perfect for any celebration.
Combine the cocoa powder and boiling water in a medium bowl, whisking until smooth. Let it cool completely.
Cooling the cocoa mixture ensures it doesn't affect the batter's consistency.
Sift together the flour, baking soda, salt, and baking powder in a separate bowl.
Sifting the dry ingredients helps to evenly distribute the leavening agents.
Preheat the oven to 350°F (175°C) and prepare three 9-inch round cake pans by greasing and lightly flouring them.
Ensure the pans are evenly greased to prevent sticking.
In a large bowl, beat the butter, sugar, eggs, and vanilla extract at high speed until light and fluffy, about 5 minutes.
Scrape down the sides of the bowl occasionally for even mixing.
At low speed, alternately add the flour mixture and the cocoa mixture to the butter mixture, starting and ending with the flour mixture. Mix until just combined.
Avoid overmixing to keep the cake tender.
Divide the batter evenly among the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Rotate the pans halfway through baking for even cooking.
Cool the cakes in the pans for 10 minutes, then remove them from the pans and let them cool completely on wire racks.
Run a knife around the edges of the cakes to loosen them before removing.
For the frosting, melt the chocolate chips, cream, and butter in a saucepan over medium heat, stirring until smooth. Remove from heat and whisk in the confectioners' sugar. Let it cool until thickened.
Place the saucepan over a bowl of ice to speed up the cooling process.
For the filling, whip the cream with sugar and vanilla extract until stiff peaks form. Refrigerate until ready to use.
Chill the mixing bowl and beaters for better whipping results.
To assemble, place one cake layer on a plate, top side down, and spread with half of the whipped cream filling. Repeat with the second layer. Place the third layer top side up.
Use a serrated knife to level the cake layers if needed.
Frost the sides and top of the cake with the chocolate frosting, swirling decoratively. Refrigerate for at least 1 hour before serving.
Dip the spatula in warm water for a smoother frosting application.
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