Triple layer Chocolate Cake with Fudge Icing

Combine cocoa with 2 cups boiling water; stir until smooth. Remove from heat and let cool. Sift together dry ingredients. In large bowl, beat together butter, sugar, eggs, and vanilla. Add dry ingredients alternately with cocoa mixture to the creamed mixture. Do not overmix. Pour batter into 3 buttered and floured 9-inch cake pans. Bake in preheated 350-degree oven for 25 to 30 minutes. Icing: Melt 2 or 3 ounces unsweetened chocolate and 2 or 3 tablespoons butter in saucepan over low heat. Remove from heat and add 1/4 cup hot coffee (water can be substituted, but coffee enhances the chocolate flavor), 1/8 teaspoon salt, and 1 teaspoon vanilla. While beating, add powdered sugar (about 2 cups?) until frosting reaches desired consistency. Use icing while it's warm; it will harden a little as it cools. Spread icing between layers and stack. Frost top and sides. Decorate top with ring of fresh daisy tops (wash and pat dry before using) and white and yellow candles. (Icing will be dark; yellow and white will contrast nicely.)