Step #3 Grease & flour three 9-inch round cake pans.
Step #4 In medium bowl, slowly stir boiling water into cocoa until mixed.
Step #5 Set aside to cool completly.
Step #6 On sheet of waxed paper, baking soda, mix flour, baking powder & salt, set aside.
Step #7 In large bowl, beat butter with sugar at high speed until light & fluffy.
Step #8 Add eggs, one at a time, beating after each.
Step #9 Beat in vanilla.
Step #10 Beat in flour mixture [in fourths] alternately with cocoa mixture [in thirds] begining & ending with flour & beating each addition just til mixed.
Step #11 Pour batter into prepared pans: bake 25 mins or til cake tester comes out clean.
Step #12 Cool in pans 10 mins: remove & cool on wire racks.
Step #13 Filling.
Step #14 In top of double boiler placed over hot, not boiling water, mix white chocolate with ¼ c heavy cream.
Step #15 Heat, stiring, until chocolate melts & is smooth.
Step #16 Remove from heat: pour this into large bowl.
Step #17 Stir in remaining heavy cream: put in the fridge until very cold.
Step #18 At high speed.
Step #19 beat filling until stiff.
Step #20 Spread between cooled cake layers.
Step #21 Frosting.
Step #22 In medium saucepan, mix chocolate pieces, over med-heat/flame, half-and-half & butter.
Step #23 Cook, stirring til smooth.
Step #24 Transfer mixture to large mixing bowl.
Step #25 Gradually beat in confectioners' sugar.
Step #26 [I had trouble getting it thick enough, so I put it in the fridge awhile.
Step #27 Just don't leave it in too long or you'll have to warm it again] Frost top & sides of cake.