Mix the cocoa powder and oil until smooth. Set aside.

Sift flour with baking soda and salt. Set aside.

In the mixing bowl, combine margarine, sugar, eggs and vanilla. Beat on medium high speed for 3 minutes.

Scrape down the side of bowl. Turn the mixer to high and beat for 2 more minutes until very light and fluffy. This is a very important step to ensure a light cake.

Add the chocolate and beat on low speed just until mixed.

Assemble remaining ingredients near the mixer.

Add 1/4th of the flour and mix on low just until combined.

Add 1/3rd of the soymilk and beat on low just until combined. Repeat dry ingredients and soymilk until all of it combined.

Boil water and measure 1 cup. Add carefully to batter.

Beat until low until blended. Beat on medium until smooth, about 1 minute.

Prepare three 8" round cake pans. Spray ONLY the bottoms with non-stick spray. Trim parchment paper and place into each pan.

Stand cake decorating nails in the center of each pan. These will help transfer heat to the center of the cake for more even baking.

Divide batter into the 3 pans. I use a scale to divide equally. These layers will look nicest in the finished cake if the layers are even.

Bake at 350 degrees for 25 minutes or until cake springs back when pressed gently in the center. After baking, remove from oven and cool in pans for 10 minutes.

Loosen cake layers with a paring knife and turn upside down onto a cooling rack.

To frost, trim the hardened edge of the cake layers by bevelling the edge slightly.

Set the layer onto the cake board or plate. Using the border tip, outline the edge of the cake.

Add frosting to the center of the cake layer.

Using a metal spatula, push the frosting almost to the ring of frosting. Leave a slight space. The weight of the next layer will push the frosting over. Having the space will prevent the frosting from bulging on the outside of the cake.

Repeat until the layers are used. Pile frosting on top of the cake and push it over the edge and down the sides, spinning the cake as you cover the side.

Push the frosting towards the edge and around the side.

Smooth the sides with a decorating comb.

Add the top and bottom borders.

Decorate as desired.