Step 1

Preheat oven to 350 degrees. In a large bowl, stir together flour, sugar, cocoa, baking soda, baking powder, and salt. If you have a flour sifter, sift all dry ingredients.

Step 2

In a mixing bowl, beat oil, eggs, buttermilk, and vanilla for 1 minute.

Step 3

Add dry ingredients to wet ingredients and stir until combined. Pour in hot water and mix together. The batter will be liquidy but that's a good thing -- it will create a moist cake.

Step 4

Spray two 9-inch or three 8-inch or four 6-inch cake pans with non-stick cooking spray. Pour batter evenly into each pan. Bake at 20-27 minutes. Place toothpick or cake tester in the center of the cake to check if it comes out clean. After 5-10 minutes, carefully run a knife along the sides of the cake pans and invert onto cooling racks. Let cool before frosting.

Step 5

In a large bowl, beat together butter and cream cheese for 5 minutes, scraping the sides of the bowl often. Add in powdered sugar and mix together and beat for 2-3 minutes. Stir in vanilla bean paste. Add milk, if needed.

Step 6

To frost the cake: I suggest placing the cake layers in the freezer for about 20 minutes before frosting. This helps to keep from too many crumbs coming off of the cake. Frost each layer with frosting. Top with chocolate shavings.