The Perfect Chocolate Cake

FROSTING
6 oz Semisweet chocolate pieces
1/2 c Light cream
1 c Butter
2 1/2 c Unsifted confectioners’
-sugar

FILLING
1 c Heavy whipping cream
-(chilled)
1/4 c Unsifted confectioners’
-sugar
1 ts Vanilla extracted
1 pt Fresh strawberries, cleaned
-and sliced

In a medium bowl, combine cocoa with boiling water, mixing with wire whisk
until smooth. Cool completely. Sift flour with soda, salt, and baking
powder. Preheat oven to 350F. Grease well and lightly flour three 9 by
1-1/2 inch lager cake pans.

In a large bowl of an electric mixer, at high speed, beat butter, sugar,
eggs, and vanilla, scraping bowl occasionally, until light – about 5 mins.
At low speed, beat in flour mixture (in fourths), alternating with cocoa
mixture (in thirds), beginning and ending with flour mixture. Do not
overbeat.

Divide evenly into pans, smooth top. Bake 25 to 30 minutes, or until
surface springs back when gently pressed with fingertip. Cool in pans 10
minutes. Carefully loosen sides with spatula, remove from pans; cool on
racks.

Frosting: In medium saucepan, combine chocolate pieces, cream, butter; stir
over medium heat until smooth. Remove from heat. With whisk, blend in 2-1/2
cups confectioners’ sugar. In bowl set over ice, beat until it holds shape.

Filling: Whip cream with sugar and vanilla; refrigerate.

To assemble cake: On plate, place a layer, top side down; spread with half
of whipped cream and half of sliced strawberries. Place second layer, top
side down; spread with the rest of the whipped cream and strawberries.
Place third layer, top side up.

To frost: With a spatula, frost sides first, covering whipped cream; use
rest of frosting on top, swirling decoratively. Refrigerate at least 1 hour
before serving. To cut, use a thin-edged sharp knife and slice with a
sawing motion. Serves 10 to 12.

(Actually, it is sooo rich, it can really serve a lot more; cut small
slices. This is not a dessert for anyone who is watching their
cholesterol.)