Butter and flour three round 8 inch cake pans. (Or spray them with nonstick and shake flour in them so that it creates a thin coating on the bottom and sides of the pans).
Cream butter, add sugar and beat at med for 2 minutes. Add eggs. Blend in cooled melted chocolate, then add vanilla.
NOTE: Do not combine add the vanilla to the chocolate - the chocolate will seize - instantly turn from glossy thick liquid to matte paste. Which won't turn your batter chocolate, just chunky. Which has its place, but that's a whole 'nother cake.
Sift together flour, baking soda, salt, and cocoa.
Why sift? Sifting adds a little air to the batter, and incorporates the dry ingredients together so that the salt doesn't end up all in one bite.
Add dry ingredients to batter, alternating with ice water. Beat until just incorporated. Divide into the three prepared pans.
Bake at 350 degrees F for 30 minutes, or until a toothpick comes out clean and cake pulls away slightly from the sides of the pan. Let cool in pans 10 minutes, then turn out onto racks and allow to cool completely before frosting.
Frost with
Chocolate Fudge Frosting.