Chocolate Layer Cake with Chocolate Cream Cheese Icing

I don't know what I'd do without my Dad around - - he's always put us first and would do anything for us. This goes from allowing his four daughters to play with his hair and put it in pigtails and ribbons, to going to my sister's houses to help them fix things or mow, to recently making it possible for me to buy my first apartment. He's such a strong man and always acts so tough - but he is also very funny (in a dad funny way lol), and very generous.

Here he is with three of his grandchildren (who just love their Pa so much) who needed to help him blow out the candles. Of course, each of them had to have a turn - so cute!

I've tried making this cake before but messed up because I hadn't realised it needed two very small cake tins. This time, I made sure that I quadrupled (is that a word?) the mixture and ended up with three layers - I think because I didn't split the mixture between the tins evenly. But either way you end up with a very rich, dense but really tasty chocolate cake with my newest addiction - Chocolate Cream Cheese icing. Yum!

Chocolate Layer Cake with Chocolate Cream Cheese Icing
2 cups water
240g butter, chopped
8 tbsp cocoa, sifted
4 cups plain flour, sifted
2 tsp bicarb of soda
4 cups caster sugar
3 eggs
1 cup buttermilk
2 tsp vanilla extract
Chocolate Cream Cheese Icing
100g butter, softened
500g cream cheese
2 cups icing sugar
1/2 cup cocoa, sifted

Method
1. Preheat oven to 150'C fan-forced.

2. Place the water, butter and cocoa in a saucepan over medium heat and stir until the butter has melted. Place the flour, bicarbonate of soda and sugar in a bowl, add the cocoa mixture and whisk to combine. Add the eggs, buttermilk and vanilla and whisk to combine. Divide mixture between 2 greased round cake tins lined with non-stick baking paper. Bake for 50 minutes or until cooked when tested with a skewer. Allow to cool in the tins for 5 minutes. Turn out onto wire racks to cool completely.

3. While the cake is baking, make the cream cheese frosting. Place the butter and cheese in the bowl of an electric mixer and beat for 6–8 minutes or until pale and creamy. Add the icing sugar and cocoa and beat for a further 6–8 minutes or until light and fluffy.

4. To assemble, slice the cakes in half horizontally. Place one cake layer on a plate and spread with one quarter of the frosting. Repeat with remaining layers and frosting. Decorate as desired.