Whipped Cream and Cocoa Layered Mocha Cake

Begin by melting the chocolate: Place the chocolate chips into the top of a double boiler, stirring slowly and smoothly. Be careful to melt chocolate on LOW heat, and do not let any water splash into the chocolate, which will ruin the consistency and will not turn out smooth. Once the chocolate has melted, turn off the heat and let it sit on the warm burner. Preheat your oven to 350 degrees F. Grease an 8 inch springform pan Mix the dry ingredients in a medium sized bowl. Set aside. Mix the wet ingredients in a large bowl, stirring to make sure everything is thoroughly combined. Sift your dry mix into the wet, and stir until smooth Gently stir in the melted chocolate. Pour batter into the pan. Bake for 45 minutes or until a toothpick inserted in cake comes out clean. let cool 5 minuters then invert to a wire rack to cool completely. slice cooled cake in three layers. For the frosting. Pour the heavy cream into the bowl of an electric mixer and whisk on medium-high speed until it just starts to thicken. Slow the speed down to medium and gradually pour in the sugar. Continue to whisk until soft peaks form. Add the vanilla extract and continue to whisk by hand until stiff peaks form. To serve. Alternatr layers of cake and whipped cream then mound on top layer. dust with cocoa powder.