°Granulated white sugar, I used 400 grams.

°220 grams. Cake flour.

°80 grams. Cocoa powder.

°1½ teaspoons of baking powder.

°1½ teaspoons of baking soda.

°1 teaspoon. Of salt.

°Eggs, I used 2 large ones.

°A glass. Milk/heavy cream.

°½ cup vegetable oil

°A large spoon. Of vanilla flavor.

°1 cup. Of boiling water.


°120 grams. Of cream cheese.

°170 grams. Of softened butter.

°½ large spoon. Vanilla aroma.

°500 grams. Of powdered sugar.


°170 grams. Of butter.

°100 grams. Of cream cheese.

°About 2 cups. Hershey's cocoa powder.

°620 grams. Of powdered sugar.

°¾ Cup. Whole milk.

°2 teaspoons. Vanilla extract.  



Step 1:

To start, I set the oven temperature to 350 degrees Fahrenheit. And I coated three medium circular cake pans with nonstick cooking spray.

2nd step:

Then I set the molds aside after lightly dusting them with flour.

Step 3:

Next, I combined the cake flour with cocoa powder, granulated white sugar, baking powder, baking soda, and kosher salt in a large mixing bowl, and mixed all of these ingredients together using my electric mixer.  

Step 4:

After that I added the whole milk, canola oil, 2 large eggs and vanilla extract and beat after each addition until well combined.

Step 5:

Once it's combined I added boiling water and beat again for 40 seconds until I had a thin mixture.

Step 6:

Then I divided the batter between the three molds, spread it evenly, put the molds in the oven and baked it for about 30-35 minutes, until a toothpick inserted in the middle comes out clean.  

Step 7:

And, I took the cakes out of the oven once they were fully baked and let them cool for at least 15 minutes after removing them to a wire rack.

Step 8:

To ensure even layers, I always use a cake leveler, but you can also use a serrated knife.


Step 1:

For about 30 seconds I beat the cream cheese with softened butter using an electric mixer on high pressure.

2nd step:

Until well blended, I added 1/2 cup powdered sugar at a time, making sure each half cup was properly added before moving on to the next 1/2 cup.

Step 3:

And I added the vanilla extract and whipped for 30 seconds on high, then beat for another minute until smooth and frothy.


Step 1:

I first mixed the butter with the cream cheese in a large mixing bowl with an electric mixer, then gradually incorporated half a cup of powdered sugar.

2nd step:

And, I combined cocoa powder with milk and vanilla extract in a mixing bowl.

Step 3:

Then I combined all the ingredients in a mixing bowl and whisked until smooth.

Step 4:

For a minute, or before fluffy, I beat at high speed.

Step 5:

To ensure a perfect fit of the cake layers, I use a cake leveler to adjust the level of the cakes, and I put the bottom layer in a cake pan.

Step 6:

And I covered the bottom layer of the cake with 3/4 cup buttercream cheese filling. And I repeated the procedure for the second simple coat. Finally, I added the third layer on top and refrigerated for 15 minutes until the surface was frozen with the leftover buttercream and whipped cheese.

Step 7:

Finally, I took it out of the fridge and gently added the chocolate sauce, butter cheese and buttercream frosting around the edges of the cake.


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