Cake:
3 cups sugar
21/2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
3 large eggs
11/2 cups buttermilk
1 cup strong brewed coffee, cooled
3/4 cup vegetable oil
1 tsp vanilla extract
4 oz unsweetened chocolate squares, melted and cooled slightly
Frosting:
1 1/4 cups sugar
1/3 cup unsweetened cocoa powder
1 cup whipping cream
6 oz semisweet chocolate squares
2 tsp vanilla extract
8 oz light cream cheese, softened
1 cup butter, softened
Preheat oven to 350 F. Lightly grease bottom and sides of three 9-inch round cake pans. Cut circles of parchment paper to fit bottom of pans and place in pans. Lightly grease paper. Set pans aside.
Combine sugar, flour, cocoa powder, baking soda, baking powder and salt in a large bowl. Set aside.
In another large bowl, beat eggs on high speed of electric mixer for about 3 minutes, until they have thickened slightly and are lemon coloured. Add buttermilk, coffee, oil, vanilla and melted chocolate. Mix on low speed until well blended.
Gradually add dry ingredients to wet ingredients and mix on medium speed until batter is smooth. Divide batter evenly among pans. Bake for 25 to 30 minutes, until a toothpick inserted in centre of cakes comes out clean. Cool in pans on a wire rack for 10 minutes. Remove cakes from pans, peel off paper and cool completely before frosting.
To make frosting: Whisk sugar, cocoa, and whipping cream in a medium saucepan. Cook slowly over medium heat, whisking constantly, until mixture comes to a gentle boil. Cook 1 minute. Remove from heat and stir in chocolate until melted. Stir in vanilla. Let cool to room temperature.
In a large bowl, beat cream cheese and butter on high speed of electric mixer until smooth. Add cooled chocolate mixture and beat on medium speed until well blended. Refrigerate frosting until desired spreading consistency is reached, about 1 hour. It’s important not to let it get too firm, or you won’t be able to spread it.
To frost cake: Place one cake layer on a pretty plate. Spread 1 cup frosting over top. Repeat with second layer. Place final layer on top. Ice top and sides of cake with remaining frosting. Decorate cake with halved strawberries or whole raspberries, if desired. Cover and refrigerate. Let cake stand at room temperature for 30 minutes before serving.
