Frosting: In a saucepan, melt chips and butter over medium heat; stir in cream. Remove from the heat; stir in confectioners' sugar. Chill for at least 1 hour or until completely cooled. Beat with electric mixer to achieve spreadable consistency.
Cake: In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Whisk cocoa and water until smooth. Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture. Beat until smooth.
Pour into three greased and floured 9-in. round baking pans. Bake at 350 degrees F for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks.
Filling: In a mixing bowl, beat cream, confectioners' sugar and vanilla on high speed until soft peaks form. Chill until firm.
Spread half of the filling over one cake layer; top with second layer and remaining filling. Top with third layer; frost top and sides of cake. Chill for 2 hours before cutting.
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|Serving Size: 1 Serving (535g)|
|Recipe Makes: 8|
|Calories from Fat: 1145 (57%)|
|Amt Per Serving||% DV|
|Total Fat 127.2g||170 %|
|Saturated Fat 78g||390 %|
|Monounsaturated Fat 34.9g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 486.6mg||150 %|
|Sodium 1087.2mg||37 %|
|Potassium 511.1mg||13 %|
|Total Carbohydrate 215.9g||64 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 207.9g|
|Protein 20.2g||29 %|
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Calories per serving: 2011
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