Servings: 16

CAKE: subheading: CAKE:
3 cups granulated sugar 3 cups granulated sugar
2 1/2 cups all-purpose flour 2 ½ cups all-purpose flour
1 cup unsweetened cocoa powder 1 cup unsweetened cocoa powder
2 tsp baking soda 2 tsp baking soda
1 tsp baking powder 1 tsp baking powder
1 tsp salt 1 tsp salt
3 large eggs 3 large eggs
1 1/2 cups buttermilk 1 ½ cups buttermilk
1 cup strong brewed coffee, cooled 1 cup strong brewed coffee, cooled
3/4 cup vegetable oil ¾ cup vegetable oil
1 tsp vanilla 1 tsp vanilla
4 oz (113g) unsweetened chocolate squares, melted and cooled slightly 4 oz (113g) unsweetened chocolate squares, melted and cooled slightly
FROSTING: subheading: FROSTING:
1 1/4 cups granulated sugar 1 ¼ cups granulated sugar
1/3 cup unsweetened cocoa powder ⅓ cup unsweetened cocoa powder
1 cup whipping (35%) cream 1 cup whipping (35%) cream
6 oz (170g) semi-sweet chocolate squares 6 oz (170g) semi-sweet chocolate squares
2 tsp vanilla 2 tsp vanilla
1 pkg (8 oz/250g) light cream cheese, softened 1 pkg (8 oz/250g) light cream cheese, softened
1 cup butter, softened 1 cup butter, softened

Preheat oven to 350 degrees F. Lightly grease bottom and sides of three 9-inch round cake pans. Cut circles of wax paper or parchment paper to fit bottom of pans and place in pants. 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 colored. 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 minuets, until a toothpick inserted in center 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 together sugar, cocoa, and whipping cream in a medium saucepan. Cook slowly over medium heat, whisking constantly, until mixture come sto 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. Important! Don't let it get too firm, or you won't be able to spread it.
To frost case, place one cake layer on a pretty plate. Spread 1 cup of frosting over top. Repeat with second later. Place final layer on top. Ice top and sides of cake with remaining frosting. Decorate cake with chocolate curls and/or chocolate-covered strawberries, if desired. Cover and refrigerate. Let cake stand at room temperature for 30 minutes before serving.

Nutritional Info: Servings Per Recipe: 16; Amount Per Serving; Calories: 685.3; Total Fat: 39.1 g; Cholesterol: 94.0 mg; Sodium: 335.0 mg; Total Carbs: 83.5 g; Dietary Fiber: 4.3 g; Protein: 8.8 g  Nutritional Info: Servings Per Recipe: 16; Amount Per Serving; Calories: 685.3; Total Fat: 39.1 g; Cholesterol: 94.0 mg; Sodium: 335.0 mg; Total Carbs: 83.5 g; Dietary Fiber: 4.3 g; Protein: 8.8 g