MAKES 8 SERVINGS.
1 1/2 cups each cocoa powder and buttermilk
3 tsp vanilla
2 1/4 cups flour
2 tsp baking soda
1 tsp baking powder
2 1/2 cups + 2 tbs sugar
1/2 cup + 2 tbs butter
4 eggs
2 cups chocolate chips
6 tbs + 1 2/3 cups cream
Heat oven to 350 degrees. Coat three 9″ round cake pans with cooking spray, and line them. Whisk cocoa with 1 cup boiling water, and stir in buttermilk. Reserve. In a separate bowl, mix flour, baking soda, baking powder, and 1/2 tsp salt. Beat 2 1/2 cups sugar and butter until fluffy. Beat in eggs and 1 tsp vanilla. Beat in flour and cocoa mixtures. Divide among pans. Bake for 25 min. Cool. FOR FILLING—In a bowl, microwave 1 cup chips and 6 tbs cream until melted. Cool. In a separate bowl, beat 1 cup of cream with remaining sugar and vanilla until stiff. Fold into chocolate mixture, and refrigerate 1 hour. FOR GLAZE—In the pot, bring the remaining cream to a boil. Remove from heat. Add remaining chips, and stir until melted. Transfer to bowl. Cool 20 min. Place 1 cake layer on a platter, and spread with half the filling. Top with another cake layer, and spread with the remaining filling. Top with remaining cake layer. Spread glaze over top.Â
