You need some ingredients:

• 3 cups flour
• 1 and a half tablespoon salt
• 3/4 tablespoon baking powder
• 1 and a half tablespoon baking soda
• 2 2/3 cups sugar
• 1 cup and 2 tablespoon cocoa
• 1 cup and 2 tablespoon water
• 1 cup and 2 tablespoon canola oil
• 5 large or 4 extra large/jumbo eggs
• 3/4 cup water
• 1 1/2 tablespoon vanilla

• A box of powdered sugar (500 grams)
• 3/4 cup cocoa (unsweetened dark high quality cocoa)
• A flavored liquid (vanilla or rum)
• 1 and a half cup butter - firm, not cold, not too soft

Cook!
Heat oven to 350°F.
Firstly. Sift or whisk in a bowl together sugar, baking powder, flour, salt, baking soda, and cocoa. Secondly. Add one cup and two tablespoons of water and cup and two tablespoons of canola oil. Mix it. Next step. Add cup of water, eggs and vanilla. Mix it for a 4-5 minutes with a whisk. La Finale! Pour into 3 pans, bake at 370°F for thirty mins. Place and remove a toothpick through the center at 22 minutes. When toothpick comes out clean without chocolate, loosen from pans and then put back in the pans. Then cool cake for fifteen minutes. Keep chocolate cake in the pans, wrap it, and put in the freezer for two hours.

Frosting:
This part is very important part of chocolate recipe for taste. 1. Put powdered sugar and 3/4 cup unsweeted cocoa into processor. Pulse until it became blended. 2. Drizzle until the consistency of butter, some tablespoons of flavoring liquid or water. Don’t put too much liquid, if you do, just add cocoa. Taste. When the taste and consistency is right add one and a half cup of butter. Butter and sugar mix should be firmer than you want it to be to spread it, mixing by the food processor will warm it slightly until blended. Remove the cakes from the freezer and from their pans. Stack, frosting each layer. Let sit for a hour, serve!