Chocolate cakes

Preheat oven to 350°F (180°C). Butter three 9-inch cake rounds. Dust with the cocoa powder, tapping out any excess powder.

Mix together the flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer. On low speed, mix until combined.

Add eggs, buttermilk, warm water, oil, and vanilla and mix on medium speed for two minutes until smooth.

Place 3 cups of batter into each one of the three pans.

Bake for 30-35 minutes until a skewer inserted into the middle of each cake comes out clean. Cool on wire racks for 15 minutes and then turn out the cakes onto a rack and allow to cool completely.

Frosting

In the stand mixer, beat together butter and cream cheese until fluffy. Add in cocoa powder and vanilla extract. Beat again 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.

To assemble cake, place first cake on a stand and add enough frosting on to the top, spreading out with a palette knife, to cover the top of the cake. As the next layer and repeat with the frosting. Next add the last cake and cover the top and sides with the remaining frosting.

Enjoy!!!