Preheat oven to 350°F. Liberally butter three 9” cake pans, and tap a tablespoon of flour around in each, until evenly coated. Line with a round sheet of parchment paper. - 1 tbsp butter

In a large bowl, whisk together flour, sugar, first cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together buttermilk, eggs, and vegetable oil. Add the liquid ingredients to the dry, and whisk until smooth. Divide evenly between the cake pans, and bake for 30-35 minutes, or until a tester comes out clean. Place pans on racks to cool for at least 30 minutes before flipping onto racks, and allowing to cool completely, another 30-60 minutes. - 3 cups sugar - 3 cups flour (plus more for dusting) - 1 tbsp baking powder - 2 tsp baking soda - 1 tsp salt - 1 ½ cups buttermilk - 4 large eggs - ½ cup vegetable oil - 1 ½ cups unsweetened cocoa powder

While cakes cool, beat together butter and cream cheese in the bowl of a stand mixer using the paddle attachment. Once fluffy, add cocoa powder, and mix until combined. A cup or two at a time, add powdered sugar, and beat until creamy and smooth. Add a splash of milk if desired to adjust consistency. - 8 ounces cream cheese - 12 ounces - 1 - 1 ½ - ¼