Preheat the oven to 160C (320F) and line the bottom and sides of three 6" (15cm) cake pans with parchment paper. Or you can butter and flour the sides of the cake pans.

In a bowl, combine the flour, cocoa powder, baking powder and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment (or use a bowl and a hand mixer), add the granulated sugar, butter and vanilla. Beat for 5 minutes on medium-high until the mixture becomes pale and fluffy. Scrape the sides and the bottom of the bowl a few times during the process.

Then, add the oil and beat until fully incorporated. After, add the melted chocolate and beat again.

Add eggs one at a time and beat until the mixture looks homogenous and emulsified.

Add the dry ingredients in three parts – alternating with the milk, starting and ending with the dry ingredients – while beating on low until a homogenous and silky consistency is reached. The pattern should look like this: dry/milk/dry/milk/dry.

Divide the batter evenly between the pans and bake for 27-30 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool down in the pans until safe to handle. Then, place the cake layers upside down onto a cooling rack to cool down completely. If you want to assemble the cake the next day, wrap cooled cake layers in plastic wrap and refrigerate overnight.

Place all the ingredients in a stand mixer fitted with a paddle attachment (or you can use a hand mixer) and mix on low until no dry powdered sugar is left. Then, beat on medium to a homogenous consistency. Scrape the sides of the bowl and beat until thick and fluffy.

Use right away or store the cream, covered with plastic wrap so it touches the cream, in the fridge until needed.

Place the first cake layer on a plate and add ¼ of the cream on top. Spread evenly and place the second layer on top. Repeat the process.

Place the last cake layer and spread cream on the top and sides of the cake as a crumb coat. Refrigerate the cake for 2 hours. You can also wrap the cake with plastic wrap and leave it in the fridge overnight to assemble the next day. In that case, keep the cream leftovers in the sealed piping bag in the fridge.

When well chilled, apply the final frosting and decorate to your taste. I went for a semi-naked look and used the rest of the cream for piping decorations on top of the cake. Refrigerate for 1 hour and serve.