Preheat the oven to 350 degrees.   Grease and flour three 8x2 inch round pans or two 9x2 inch rounds.  

In a medium size bowl, add the flour, sifted cocoa powder, baking soda, baking powder and salt.  Whisk at least 30 seconds to blend, set aside.

In another bowl,  add the milk, oil and vanilla. Set aside.

In the bowl of your mixer, beat the butter on medium speed until light and creamy.  Gradually add the sugar and mix until light and fluffy, approximately 4 to 5 minutes.  

Add the eggs 1 at a time, mixing after each egg just until the yellow of the yolk disappears. Scrape down the sides and bottom of the bowl as needed.

Mixing on medium speed, alternately add the flour mixture and milk mixture to the sugar mixture, beginning and ending with the flour mixture. (3 additions of dry ingredients and 2 additions of wet)

Add the cup of prepared (hot) hot chocolate at this time. The batter will be very thin. Don't worry this is how it should be.

Pour into 3 prepared pans. Bake at 350 for 25 to 30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. 

Prepare the hot chocolate in advance so it will have time to cool.

Add 2 packages of hot chocolate mix to a cup, heat the milk to just under boiling and pour over the chocolate mix and stir.  Let this mixture cool down in the refrigerator, otherwise it will melt the butter when added. 

Add the butter to mixing bowl and mix on medium speed until soft and smooth.  Add the vanilla and 2 Tablespoons sifted cocoa powder, salt and blend. 

Gradually add the powdered sugar and slowly add the cooled hot chocolate a little at a time.   

You may not need all of the liquid so add slowly.  It is a good idea to cover the bowl with a towel so you won't have a cloud of powdered sugar over your kitchen.  Mix on medium speed until the buttercream is smooth and fluffy.  Add additional liquid or powdered sugar until it is the consistency you like.

The recipe makes approximately 6 to 6 ½ cups frosting.

Chill the mixing bowl and beaters/ whisk attachment in the freezer for 10 minutes.

Pour the whipping cream, powdered sugar and vanilla into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed.  

The cream begins to thicken (approx. 1 ½ minutes) and soft peaks form....peaks that slightly bend over.  Watch closely as this happens quickly.  Do not over beat.

This recipe yields about 2 cups of whipped cream.