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

For the Cake:

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.
Prepare Dry Ingredients:

In a stand mixer bowl, mix together 3 cups of flour, 3 cups of sugar, 1½ cups of cocoa powder, 1 tablespoon of baking soda, 1½ teaspoons of baking powder, and 1½ teaspoons of salt. Use a low speed until the ingredients are well combined.

Add Wet Ingredients:

Add 4 large eggs, 1½ cups of buttermilk, 1½ cups of warm water, ½ cup of vegetable oil, and 2 teaspoons of vanilla extract to the dry ingredients.

Beat on medium speed until the batter is smooth. This should take about 2 minutes.

Divide and Bake

Divide the batter evenly among the three prepared pans. Each pan should hold just over 3 cups of batter.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Cool the Cakes:

Allow the cakes to cool in their pans on wire racks for 15 minutes.

Then, turn the cakes out onto the racks and let them cool completely.
Frosting and Assembly:
Once the cakes are completely cool, frost them with your favorite frosting (the Chocolate Cream Cheese Buttercream Frosting recipe below is recommended).

For the Chocolate Cream Cheese Buttercream Frosting:

Beat Butter and Cream Cheese:
In a large bowl, beat together 1½ cups of softened butter and 8 oz of softened cream cheese until fluffy. Use a hand mixer or stand mixer for best results.
Add Cocoa and Vanilla:
Add 1½ cups of cocoa powder and 3 teaspoons of vanilla extract to the mixture.
Beat until fully combined.
Incorporate Powdered Sugar:
Gradually beat in 7-8 cups of powdered sugar, 1 cup at a time.
Add about ¼ cup of milk as needed to reach a spreadable consistency. The frosting should be thick and will thicken even more if refrigerated.
Frost the Cake:
Use the prepared frosting to frost the cooled cakes.
Enjoy your delicious chocolate cake!
Notes:
The quality of the cocoa powder will greatly affect the taste of the cake. For a richer flavor, use a high-quality cocoa powder.
If you want a darker frosting, use extra dark cocoa powder. This will result in a nearly black frosting.
Enjoy making and eating the most amazing chocolate cake at home!