Preheat oven to 180C / 350F. Grease and line 3, 22 cm (9”) cake tins. Set aside.

Sift all-purpose flour, cocoa powder, sugar, baking soda, baking powder and salt into a large bowl. Set aside.

Place eggs, vegetable oil, buttermilk and vanilla extract in another large bowl. Combine the ingredients together using an electric mixer.

With the mixer on low speed, add wet ingredients into dry ingredients slowly. Beat until combined. Add hot coffee into the batter. Fold in with a spatula.

Divide batter evenly among the cake tins. Transfer into preheated oven and bake for 35-40 minutes or until a skewer inserted into the center of the cake comes out clean.

Cool in pan for 10 minutes before turning onto a wire rack to cool completely.

Place butter and sugar in a large bowl. With the electric mixer at medium-high speed, beat for 5 minutes or until pale and fluffy. Add cocoa powder, vanilla extract and salt. Beat again at low speed for 30 seconds or until combined. With the mixer running, add heavy cream, 1 tablespoon at a time, until the frosting turns light and fluffy. Remember to scrape down the sides of the bowl occasionally.

Using a serrated knife, cut the raised portion of each cake . Set aside.

Place one cake on a plate or cake board. Spread with frosting. Continue with the rest of the cakes. Add a crumb layer (a light coating) of frosting to all the sides of the cake. Refrigerate for 30 minutes. Cover the cake with the rest of the frosting. Decorate the cake as you like.