Dark Chocolate Cake

3 Layer Dark Chocolate Cake with Strawberry Buttercream Filling and Vanilla Buttercream Frosting 

2 cups boiling water

2 cups unsweetened cocoa powder (I used Ruddy Red cocoa powder from Bulk Barn)

2 3/4 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup butter, softened

2 1/4 cups white sugar

4 eggs

1 1/2 teaspoons vanilla extract (I use Nielson Massey Madagascar Bourbon Vanilla) 

Method

1. Preheat oven to 350 ºF. Grease 3 - 9 inch round cake pans, then use parchment circles, grease and flour. In a medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.

2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.

3. Bake in preheated oven for 25 to 30 minutes. Allow to cool.

Sugary Birthday Buttercream Frosting
1 cup unsalted butter
6 cups icing sugar
120 ml whipping cream
2 tablespoons vanilla extract
1 tablespoon water
pinch of salt
Beat the butter and icing sugar in an electric mixer on low for about 2 minutes. Add the vanilla, water, whipping cream & salt, and whip on high speed until fluffy & smooth - about 4 minutes. If consistency is too thick add more water 1 tsp. at a time. (I will credit whoever this recipe is from when I find the source as I cannot find it at the moment.)
For the strawberry filling - I pureed fresh strawberries and added it to a small amount of the frosting.

I smoothed the frosting after chilling it for 20 - 30 minutes, with a paper towel. Video of method here.
Once the buttercream icing has crusted, lightly place a plain, white, smooth paper towel (like Viva) on the area of the buttercream needing smoothing. Then gently rub the paper towel. The natural heat from your hand help's smooth the frosting under the towel. How cool is that?