Ingredients
Ingredients:
For the Cake:
– Butter and flour for coating and dusting the cake pans
– 3 cups (450 grams) all-purpose flour
– 3 cups (650 grams) granulated sugar
– 1½ cups (155 grams) unsweetened cocoa powder
– 1 tablespoon (17 grams) baking soda
– 1½ teaspoons (8 grams) baking powder
– 1½ teaspoons (11 grams) salt
– 4 large eggs
– 1½ cups (350 ml) buttermilk
– 1½ cups (350 ml) warm water
– ½ cup (115 ml) vegetable oil
– 2 teaspoons (10 ml) vanilla extract
For the Chocolate Cream Cheese Buttercream Frosting:
– 1½ cups (340 grams) butter, softened
– 8 oz (225 grams) cream cheese, softened
– 1½ cups (155 grams) unsweetened cocoa powder
– 3 teaspoons (15 ml) vanilla extract
– 7-8 cups (875-1000 grams) powdered sugar
– About ¼ cup (60 ml) milk (as needed)
Instructions
Instructions:
For the Cake:
1. Preheat Oven: Preheat your oven to 350°F (176°C). Butter three 9-inch (23 cm) round cake pans and dust them with flour, tapping out the excess.
2. Prepare Dry Ingredients: In a stand mixer bowl, mix together flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
3. Add Wet Ingredients: Add eggs, buttermilk, warm water, vegetable oil, and vanilla extract to the dry ingredients. Beat until smooth.
4. Divide and Bake: Divide the batter evenly among the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
5. Cool the Cakes: Allow the cakes to cool in their pans on wire racks for 15 minutes, then turn them out onto the racks to cool completely.
For the Chocolate Cream Cheese Buttercream Frosting:
1. Beat Butter and Cream Cheese: In a large bowl, beat together softened butter and cream cheese until fluffy.
2. Add Cocoa and Vanilla: Add cocoa powder and vanilla extract to the mixture. Beat until fully combined.
3. Incorporate Powdered Sugar: Gradually beat in powdered sugar, 1 cup at a time. Add milk as needed to reach a spreadable consistency.
4. Frost the Cake: Use the prepared frosting to frost the cooled cakes.