Chocolate Layer Cake with Chocolate Buttercream Frosting

ingredients for cakes

• 360gr all purpose flour
• 450gr sugar
• 120gr cocoa powder
• 12gr baking soda
• 5gr baking powder
• 9gr salt
• 3 eggs
• 100gr greek yogurt strained full fat
• 180gr buttermilk
• 300ml warm water + 1/2 tsp espresso powder
• 70gr olive oil
• 1 Tbsp vanilla extract 

ingredients for frosting

• 300gr butter at room temperature
• 300gr cream cheese
• 150gr cocoa powder
• 1 Tbsp vanilla extract
• 1/8 tsp salt
• 400gr powdered sugar
• 200ml heavy cream

  
instructions

Butter and flour three 20cm round baking pans. Place a sheet of parchment paper on the bottom of each pan and butter them, too.

Preheat oven to 180C.

In a bowl combine flour, sugar, cocoa, soda, baking powder, salt.
Add eggs, yogurt, buttermilk, espresso dissolved into warm water, olive oil and vanilla. Beat until smooth.

Divide batter evenly between the prepared pans.
Bake for 30 minutes until a knife inserted in the cakes comes out clean.

Allow the cakes to cool in the pans, then invert them onto wire racks to cool completely.

For the frosting, in a large bowl beat butter and cream cheese until fluffy. Add cocoa, vanilla, salt and beat until combined. Add powdered sugar with some heavy cream and beat until combined. Continue adding heavy cream while beating until smooth and spreadable.

Place one cake in your serving platter and spread some buttercream. 

Place the next cake and spread some buttercream.
Place the third cake and spread the rest of the buttercream on the sides and on top.

Place in the refrigerator to chill. 

Before serving leave the cake at room temperature for a few minutes.
You can keep the cake in the refrigerator for 3-4 days covered with plastic wrap.