Prep Time: 10 minutes Ready In: 45 minutes Yield: 3 9-inch rounds Ingredients butter and flour for coating and dusting the cake pan 3 cups all-purpose flour 3 cups granulated sugar 1½ cups unsweetened cocoa powder 1 tablespoon baking soda 1½ teaspoons baking powder 1½ teaspoons salt 4 large eggs 1½ cups buttermilk 1½ cups warm water ½ cup vegetable oil 2 teaspoons vanilla extract Instructions Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess. (see cooking lesson below) Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes. Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly. Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean). Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely. Frost with your favorite frosting and enjoy! Notes The better quality cocoa powder you use the better the cake will taste. Chocolate Cream Cheese Buttercream Frosting Prep Time: 10 minutes Yield: enough frosting for a 3 tiered cake Ingredients 1½ cups butter, softened 8 oz cream cheese, softened 1½ cups unsweetened cocoa powder 3 teaspoons vanilla extract 7-8 cups powdered sugar about ¼ cup milk (as needed) Instructions In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results Add in cocoa powder and vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated. Notes In the photos above, an extra dark cocoa powder was used in the frosting. Extra dark cocoa will result in a much darker, almost black frosting.
