Dark Chocolate Cake with Chocolate and Vanilla Cream Cheese Frosting

Whisk together the sugar and dry ingredients in a large bowl.

Whisk together the wet ingredients, including the melted butter.

Add the wet ingredients to the dry ingredients (be sure the bowl is large enough)

Use a rubber spatula to mix together the batter until fully combined.

Pour hot coffee into the cake batter, then carefully mix to fully combine.

Separate the batter evenly into three parchment-lined cake pans. Bake, cool in the pan for 10 minutes, then turn out and remove the parchment paper.

Beat together the butter and powdered sugar until flight and fluffy, then add the vanilla and softened cream cheese.

Beat until very fluffy, scraping down the sides and bottom halfway through.

Remove ⅓ of the frosting into another bowl, add the melted chocolate, and mix to combine.

Add one layer of cake to a serving stand and spread the chocolate frosting on top to meet the edges. Enough so there's about a 1cm layer.

Add the second layer of cake, then add the same amount of vanilla cream cheese frosting, and top with the final cake layer.

Add vanilla icing to the top of the cake, working it down the sides. until there's a thin layer completely covering the cake. Refrigerate the cake for about 15 minutes to set the frosting.

Add dollops of chocolate frosting all over in random areas.

Spread the frosting into an even layer. It's ok if any vanilla areas show through.

Add dollops of vanilla frosting all over in random areas, then spread it evenly again.

Pipe any leftover frosting onto the tip of the cake in a desired pattern.