Chocolate Cream Cake

For Cake: Preheat oven to 350 °F (175°C) . Grease and lightly flour three 9 x 1 1/2, or 8 x 1 1/2-inch round baking pans. Combine flour, baking soda and salt; set aside. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until combined. Add eggs, one at a time, beating well after each addition. Beat in chocolate. Alternately add flour mixture and water, beating on low to medium speed after each addition just until combined. Pour batter into prepared pans. Bake for 25 to 30 minutes or until a wooden pick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Spread Butter Cream Filling on two of the layers; stack layers. Top remaining layer. For Butter Cream Filling: Beat butter, powdered sugar, milk and vanilla together, adding additional milk, if necessary, to make a filling of spreading consistency. Frost cake with Chocolate-Cream Cheese Frosting. Cover and store in the refrigerator. For Chocolate-Cream Cheese Frosting: Beat cream cheese and milk together until combined. Beat in powdered sugar. Beat in melted chocolate and vanilla. Beat in additional milk, if necessary, to make frosting of spreading consistency.