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1
Preheat the oven to 325F.
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2
Cut 3 9-inch rounds of parchment paper to line the bottoms of 3 9 x 2-inch round cake pans.
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3
Coat the pans with cooking spray.
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4
Line with parchment rounds; coat the parchment with cooking spray.
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5
Flour the pans, tapping out excess; set aside.
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6
Sift the flour, baking powder, and salt together into a bowl; set aside.
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7
Put the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment.
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8
Mix on medium-high speed until pale and fluffy, about 3 minutes.
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9
Reduce speed to medium-low; mix in the creme fraiche and vanilla.
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10
Add the flour mixture and eggs in alternating additions; mix well, scraping down the sides of the bowl as necessary, until the batter is smooth.
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11
Reduce speed to low.
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12
Pour in the melted chocolate in a slow, steady stream; mix until combined.
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13
Remove the bowl from the mixer; scrape down the sides (batter will be thick).
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14
Stir until combined.
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15
Divide the batter among the pans, smoothing the tops with an offset spatula.
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16
Bake until a cake tester inserted into the centers comes out with moist crumbs, 35 to 40 minutes.
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17
Let the cakes cool in the pans on wire racks 30 minutes.
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18
Unmold the cakes; peel off the parchment.
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19
Let the cakes cool completely.
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20
Trim the tops of the cakes with a long serrated knife to make the surfaces level.
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21
Using a ruler to measure halfway up the sides of 1 cake, insert toothpicks around the cakes middle at 3-inch intervals to mark 2 equal layers.
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22
Rest the serrated knife on the toothpicks; halve the cake horizontally using a sawing motion.
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23
Carefully slide the top cake half onto a cardboard cake round or a plate.
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24
Repeat with the remaining 2 cakes.
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25
Put 1 bottom cake half on a cake plate.
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26
Using a small offset spatula, spread 3/4 cup frosting on top.
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27
Carefully set the top cake half back in place.
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28
Spread 3/4 cup frosting on top.
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29
Repeat, stacking the remaining 4 cake halves on top and spreading 3/4 cup frosting between each.
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30
(Do not frost the top of the last layer.)
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31
Spread the top and sides of the cake with 2 cups frosting in a thin smooth layer.
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32
Refrigerate 30 minutes.
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33
Spread the remaining frosting over the top and sides; apply with the offset spatula using an S motion to create a textured appearance.
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34
The cake can be refrigerated, under a cake dome, up to 3 days; bring to room temperature before serving.
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35
Sift the sugar, cocoa, and salt together into a bowl; set aside.
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36
Put the cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment.
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37
Mix on medium speed until smooth.
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38
Reduce speed to low; gradually mix in the sugar mixture.
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39
Pour in the melted chocolate in a slow, steady stream.
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40
Gradually mix in the creme fraiche.
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41
The frosting can be refrigerated, in an airtight container, up to 3 days.
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42
Just before using, bring to room temperature; beat until smooth.
