1 c. unsweetened cocoa
2 c. boiling water
2 3/4 c. sifted flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
1 c. butter, softened
2 1/2 c. sugar
4 eggs
2 1/2 tsp. vanilla, divided
1 c. heavy cream (whipping cream)
2 3/4 c. confectioners' sugar, divided
1 pkg. (6 oz.) semi-sweet chocolate bits
1/2 c. light cream (half & half)
1 c. butter

Preheat oven to 350 degrees. Grease well, three 9 inch layer cake pans; line bottoms with circles of wax paper, cut to fit and grease paper. Set aside.

In small pan, combine cocoa with boiling water; whisk until smooth and set aside to cool completely. Sift flour with baking soda, salt and baking powder; set aside.

In large bowl of electric mixer, combine softened butter, sugar, eggs, and 1 1/2 teaspoons vanilla; blend together and beat 4 minutes at high speed. Reduce speed to low and alternately add flour mixture and cooled cocoa mixture, beginning and ending with flour.

Divide batter evenly among the 3 prepared pans and bake at 350 degrees for 30 minutes, or until top of cake surface springs back when gently pressed with finger tips. Cool in pans on wire racks 10 minutes. Loosen edges with a spatula and invert onto racks. Carefully peel off waxed paper and let cake layers cool completely.

Meanwhile, whip heavy cream with 1/4 cup of confectioners' sugar and remaining teaspoon of vanilla until stiff peaks form. Refrigerate until time to assemble cake.

In large heavy saucepan, melt chocolate bits with light cream and butter over medium-low heat; stir until smooth. Remove from heat and whisk in remaining 2 1/2 cups confectioners' sugar. Pour this mixture into a large bowl and set bowl over ice and beat at medium-high speed until frosting holds shape and is of spreading consistency.

To assemble cake: Place 1 of the chocolate layers on a serving plate and spread 1/2 of the whipped cream on the layer. Place a second layer on top and spread with remaining whipped cream. Top with remaining cake layer. Frost top and sides with prepared chocolate frosting. Refrigerate at least 1 hour before serving.