1. Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. In a medium bowl, whisk together the flour, black cocoa powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 3–4 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and vinegar.
5. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.

2. Bake the Cakes

1. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
2. Bake in the preheated oven for 28–30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
3. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.

3. Prepare the Frosting

1. In a large mixing bowl, beat the cream cheese and butter until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. Stir in the vanilla extract. If the frosting is too thick, add heavy cream, one tablespoon at a time, until you reach your desired consistency.

4. Assemble the Cake

1. Level the tops of the cooled cakes with a serrated knife if necessary.
2. Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting over the top.
3. Place the second cake layer on top and spread frosting over the top and sides of the cake.
4. Use an offset spatula to create a smooth finish or decorative swirls with the frosting.

5. Garnish and Serve

• Garnish the cake with shaved chocolate, cocoa nibs, or fresh berries. For an elegant touch, add edible gold leaf.
• Slice and serve at room temperature for the best flavor and texture.