They recommend a chocolate cream cheese buttercream frosting, but I initially used a white cloud frosting, a whipped honey buttercream, and a whipped chocolate buttercream on small, individual cakes. I really liked the white cloud, which cake I also added a small layer of orange marmalade between layers. Steve really like the whipped chocolate buttercream, and I also thought it was really amazing. We both like the whipped honey buttercream as well, but it was sort of beaten out by the other two, but it's still amazing. The link to the original recipe with frosting is here: https://thestayathomechef.com/the-most-amazing-chocolate-cake/
I like to make these as cupcakes - you should get about 50 cupcakes.
You can also make this gluten-free! I substituted the flour for Bob's Red Mill Gluten Free Baking Mix, so you have a 1:1 ratio to replace the flour, and substitute plain fat-free Greek yogurt for the buttermilk. The only way you can tell the difference between the cakes with gluten or without gluten is if you have eaten them both. it does turn out amazing!
To make it even better, I recommend filling the cupcakes with my Bourbon Salted Caramel Sauce, and frosting with my Whipped Chocolate Buttercream. Enjoy!