Ingredients

For the cake

• 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

For the frosting

• 1½ cups butter softened
• 225g cream cheese softened
• 1½ cups unsweetened cocoa powder
• 3 teaspoons vanilla extract
• 3-4 cups powdered sugar
• about ¼ cup milk as needed

Directions

For the cake

Pre-heat oven to 350°F (177°C). Butter 2 9 inch cake rounds. Dust with flour and tap out the excess.

Mix all the dry ingredients together: flour, sugar, cocoa, baking soda, baking powder, and salt. Mix them until combined.

Add eggs, buttermilk, warm water, oil, and vanilla. Mix until smooth. This should take just a couple of minutes.

Divide batter into the 2 pans.

Bake for 30-35 minutes in the oven until a toothpick inserted into the center comes out clean.

Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.

Apply frosting between layers and then all around.

For the Frosting

In a large bowl, mix together butter and cream cheese until fluffy.

Add in cocoa powder and vanilla extract. Mix until combined.

Mix 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.