Cake Ingredients:

3 cups all purpose flour
3 cups sugar
1 ½ cups unsweetened cocoa powder
1 Tablespoon baking soda
1 ½ teaspoon baking powder
1 ½ teaspoon salt
4 large eggs
1 ½ cups buttermilk
1 ½ cups black coffee
½ cup vegetable oil
2 teaspoons vanilla extract
Chocolate Cream Cheese Frosting Ingredients:
1 ½ cups unsalted butter softened
8 ounces cream cheese room temperature (I used an 8oz package)
1 ½ cups unsweetened cocoa powder
3 teaspoons vanilla extract
7 cups powdered sugar
4-6 tablespoons milk

Cake Directions:
Preheat the oven to 350 degrees
Lightly spray the sides of three 9 inch round pans, and place a round piece of parchment paper in the bottom of each pan. You can also lightly butter or grease and then flour each pan.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda and powder, and salt until combined.
Add in the eggs, buttermilk, coffee, oil, and vanilla. Beat the ingredients until they are well combined, on medium speed.
Evenly divide batter and pour into the prepared pans.

Place the three pans in the oven on the middle rack and bake for 25-30 minutes. Cakes will be done when it springs back to the touch.
Remove from the oven and let cool while you prepare the frosting.
Frosting Directions:
In a large bowl, mix together the butter and cream cheese until it is smooth and creamy.
Add in the cocoa powder, vanilla, and milk. Continue to beat until the ingredients form into a thick chocolate batter.
Gradually add in the powdered sugar, allowing it to combine with the chocolate mixture.
Add additional milk one tablespoon at a time, if the frosting is too thick to spread onto the cake.