Preheat oven to 350°F (175°C). Grease and flour 16x10x2-in baking pan.
In a large bowl, stir together the eggs, sugar, flour, cocoa, baking powder, baking soda and salt.
Add the whipping cream and melted butter, mix for 2 minutes on medium speed of mixer.
Pour evenly into the prepared pan.
Bake 15 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
For the glazing: In a double boiler over hot, but not boiling water, combine chocolate chips and whipping cream. Stir until chips are melted and mixture is smooth. In a large bowl, stir together the chocolate mixture with butter and powder sugar.
For the cream filling: Add the heavy cream, cocoa powder, and powdered sugar, and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.
Divide the cake intro 3 evenly slice using a long serrated knife.
Layer cake, using a heaping 1/2 cup frosting between each layer, then frost top and sides with remaining frosting.
Glaze and decorate the cake.
Step Step 1
1.Unglazed cakes can be stored at room temperature, wrapped in plastic wrap, for up to 2 days. 2.Glazed cakes can be stored at room temperature for up to 1 day.