01 -
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
02 -
In a large mixing bowl, sift together all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, salt, and instant coffee powder.
03 -
Add milk or buttermilk, vegetable oil, eggs, and vanilla extract to the dry mixture. Whisk until smooth and fully incorporated.
04 -
Gradually pour in hot water and mix until the batter is thin and glossy.
05 -
Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center emerges clean. Cool cakes completely on a wire rack.
06 -
Beat softened unsalted butter until light and airy. Slowly add powdered sugar and cocoa powder, mixing continuously.
07 -
Blend in vanilla extract, salt, and heavy cream, beating until the frosting is creamy and smooth. Add additional cream as needed to achieve spreadable consistency.
08 -
Layer each cooled cake round with a generous application of frosting. Cover the entire cake with remaining frosting and smooth out the surface.
09 -
Pipe decorative swirls with frosting on top and drizzle with melted chocolate if desired.