Instructions

1. Preheat oven to 350F.
2. In bowl of large standup mixer fitted with paddle attachment, blend buttermilk, baking soda, vanilla and beaten eggs.
3. In separate large bowl, whisk together flour, sugar and salt until blended.
4. In medium saucepan over medium heat, melt butter. Stir in cocoa.Add boiling water and allow mixture to boil for 30 seconds. Turn off heat.
5. Pour cocoa mixture over flour, stirring lightly. Let mixture cool for 5 minutes.
6. Stir buttermilk mixture into cocoa mixture.
7. Heavily grease four 9-inch round cake pans. Generously dust with cocoa, lightly tapping out excess. Evenly divide batter among prepared cake pans.
8. Bake for 20 to 25 minutes or until cake tester inserted in center comes out clean.
9. Transfer cakes to wire racks and cool completely before icing. Refrigerate layers after cooling for best results.
10. When ready to frost, use sharp knife to level tops of layers if they are domed to create flat tops.

For the frosting:

1. In large saucepan, heat cream until very hot.
2. Add chocolate pieces and stir until chocolate is completely melted.
3. Pour chocolate into large bowl. Refrigerate frosting ingredients until cool. Stir in vanilla.
4. Beat frosting with electric mixer until light and airy.
5. Place one layer on cake stand or board. Generously frost top of this layer. Top with another layer and repeat until you have four-layer stack.
6. Evenly frost top and sides of cake.
7. Add birthday candles and serve.