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Begin by warming the water.
Mix the vanilla with the cocoa powder.
Separate the egg yolks from the egg whites.
In a bowl, whip the egg yolks with sugar until the mixture becomes light and fluffy.
Combine the hot water with the chocolate and vanilla to melt the chocolate.
Gradually mix the melted chocolate into the egg yolk mixture.
Slowly incorporate the flour, baking soda, and salt into the batter.
Add the oil and mix it well into the batter.
In another bowl, whip the egg whites with cream of tartar until stiff peaks form.
Gently fold the whipped egg whites into the chocolate mixture until fully combined.
Divide the batter evenly between two pans and bake in a preheated oven at 325°F for 30 minutes.
Check if the cakes are done by performing a toothpick test.
Once baked, invert the cakes and let them cool for 15 minutes.
Carefully loosen the sides of the cakes and unmold them.
Slice the cakes to create layers for a four-layer cake.
To prepare the icing, whip the cream with vanilla, then sift the icing sugar into the cocoa and mix in the melted chocolate.
Spread the icing between the layers of the cake and cover the sides.
Allow the cake to set in the refrigerator for about an hour before serving.