butter/ shortening and flour for coating and dusting the cake pans
3cupsall-purpose flour
3cupsgranulated sugar
1½cupsunsweetened cocoa powder
1tablespoonbaking soda
1½teaspoonsbaking powder
1½teaspoonssalt
4large eggs
1½cupsbuttermilksubstitute: fill a measuring cup with 1 tbsp of vinegar and fill the cup with milk to make 1 and ½ cup. Let sit for 5 minutes before using.
1½cupswarm water
½cupvegetable oil
2teaspoonsvanilla extract
For the chocolate whipped cream icing:
2cupsheavy cream
¼cupcocoa powder
1cupicing sugaror more if you want a sweeter frosting
½tspunflavored gelatin powder
1and ½ tsp water
Instructions
Preheat oven to 350 degrees. Grease three 9-inch cake rounds with butter or shortening. Dust with flour and tap out the excess. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl of a stand mixer using a low speed until combined.
Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed for about 2-3 minutes, until mixture is smooth. Divide batter among the three pans. Bake for 26-30 minutes or until a toothpick inserted at the center of the cake comes out clean. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
To make the whipped cream icing: Sprinkle 1 tsp gelatin powder over 1 and ½ tsp water. Microwave for about ten to fifteen seconds or until mixture is clear and not cloudy. Set aside to cool. Combine cocoa powder and icing sugar in a mixing bowl. Add the whipping cream and beat on medium to high speed until firm peaks form. Slowly and gradually drizzle the gelatin mixture and continue to beat until icing is thick and fluffy.
Notes
No Buttermilk? Fill your measuring cup with 1 tablespoon of vinegar, then fill that cup with milk, all the way to make 1 and 1/2 cup. Let this stand for 5 minutes before using in the recipe.
Don't want to use a stand mixer? You can also mix the cake ingredients by hand using a big wire whisk. Just make sure that your cake batter is smooth and no lumps remain.