Triple Chocolate Cake

Preheat the oven to 350°F (175 ℃). Grease a 9×9 inch light metal baking pan and line it with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Then set aside the flour mixture.
2 cups (250 g) all-purpose flour, spooned and leveled, 3/4 cup (60 g) Dutch process cocoa powder , 1 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt
To a large bowl add the softened butter and granulated white sugar. Cream together with an electric mixer on high speed for 2 minutes.
(If using a stand mixer, use the paddle attachment.)
2 cups (400 g) granulated white sugar, 3/4 cup (168 g) unsalted butter, softened
Then add in the eggs and vanilla and mix on medium speed until pale in color and smooth, about 1 minute.
3 eggs, at room temperature, 1 tsp vanilla
Add in the dry ingredients and buttermilk, mixing on low speed. Mix just until the batter is combined and smooth, scraping the sides of the bowl with a spatula as necessary.
1 1/4 cups (300 ml) buttermilk, at room temperature
Add in the hot coffee and mix on low speed just until dispersed through the batter.
1/2 cup (120 ml) hot coffee
Pour the cake batter into the prepared cake. Bake the cake for 48-52 minutes, or until a toothpick comes out clean from the center of the cake.
Let the cake cool in the pan on a wire rack for 30 minutes, then pull up on the parchment paper to release it from the pan. Let the cake continue cooling on the wire rack until completely cooled.

While the cake cools, make the dark chocolate milk soak by mixing together the sweetened condensed milk and cocoa powder in a liquid measuring cup or something easily poured from.
1/3 cup (100 g/ 80 ml) sweetened condensed milk, 2 tbsp (10 g) Dutch process cocoa powder
Once the cocoa powder and condensed milk are combined, add in the milk and whisk until combined. Set aside.
1/4 cup (60 ml) half & half or whole milk

Add the chopped chocolate and honey to a medium pot. Melt together over medium low heat, stirring occasionally to ensure even heating. Let the mixture cool slightly while working on the rest of the frosting.
8 oz (226 g) chopped dark chocolate bar, 2 tbsp (40 g) honey
Add the softened butter and salt to a large bowl. Whip the butter on high speed with an electric mixer until pale and fluffy, 5-10 minutes.
1 1/4 cups (280 g) unsalted butter, softened, pinch of salt
Then add in the cold cream cheese and mix on medium speed until combined and fluffy.
4 oz (113 g) cream cheese, cold
Add the vanilla and sift in the cocoa powder and powdered sugar. Mix on low then medium speed until everything is combined.
1 tsp vanilla, 3/4 cup (60 g) Dutch process cocoa powder, 2 cups (260 g) powdered sugar
Add in the slightly cooled melted chocolate mixture and mix on medium low speed until everything is combined.
Lastly, add in the heavy cream. Mix on low speed to combine, then high speed until the frosting is fluffy.
1/3 cup (80 ml) heavy cream

When the cake is completely cooled, cut a very thin layer off the top of the cake using a sharp knife. This will make it easier for the chocolate milk mixture to absorb into the cake. Transfer it to a serving plate. Poke holes on the top of the cake using a wooden stick or the handle of a wooden spoon.
(I used the handle of a honey dipper for smaller holes.)
Slowly pour the chocolate milk mixture on top of the cake. It is thin so it should absorb into the cake and the poked holes easily, but do be patient as it does.
Frost the top of the cake with a thick layer of chocolate frosting using an offset spatula. Then cut into 16 slices and serve!