This cake is definitely for the chocolate lovers out there. It is absolutely to die for. Serves 8.

INGREDIENTS:

Cake:
3 cups all-purpose flour (sub almond flour)
3 cups granulated sugar (sub coconut sugar)
1½ cups organic, unsweetened cocoa powder
1 Tbsp baking soda
1½ tsp baking powder
1½ tsp salt
4 large eggs
1½ cups buttermilk (sub almond milk) 
1½ cups warm water
½ cup avocado oil
2 tsp vanilla extract
 
Chocolate Cream Cheese Buttercream Frosting:
1½ cups butter, at room temperature (sub ghee or vegan butter)
1 (8oz) package of cream cheese, at room temperature (sub vegan cream cheese)
1½ cups organic, unsweetened cocoa powder
3 tsp vanilla extract
7-8 cups powdered sugar (sub date sugar)
¼ cup milk, as needed (sub almond milk)

PROCESS:

Cake
Preheat your oven to 350º. Grease 3 round 9” cake pans and lightly dust them with flour being careful to tap out the excess. Using a standing mixer, add the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt and pulse on low speed until combined. On low speed add the eggs, buttermilk, vegetable oil, warm water, and vanilla. Be very careful when you mix as the dry ingredients tend to fly out of the mixer. Once combined, increase the speed to medium until the batter is smooth. Evenly distribute the batter into the 3 round cake pans. Bake for 25-30 minutes. I like them to be a little under done in the center. Cool these in the pan for 15 minutes then transfer them onto wire racks to finish cooling.
 
Frosting
Using a stand mixer, combine the butter and cream cheese. Beat on medium until fluffy. Add the cocoa powder and vanilla extract and beat together. Add the powdered sugar 1 C at a time and beat until combined. Add milk if the consistency is not spreadable. Frost each layer of the cake and the outside. Refrigerate the cake for at least 30 minutes prior to eating.
 
Recipe adapted from The Stay at Home Chef.