Instructions

1. 1

   Preheat the oven to 350°F. Grease and line three 8-inch cake pans with parchment paper. A common tip is to lightly dust the pans with cocoa powder instead of flour to avoid pale edges on the cake layers.

2. 2

   In a large bowl, whisk together the cake flour, black cocoa powder, baking soda, baking powder, salt, and sugar until the color looks evenly dark with no cocoa streaks left behind.

3. 3

   In a separate bowl, whisk the buttermilk, oil, eggs, and vanilla until smooth and glossy. Pour the wet mixture into the dry ingredients and stir just until combined.

4. 4

   Slowly add the hot coffee while mixing. The batter will look thinner than standard cake batter, but that extra moisture helps create the soft texture expected from a velvet layer cake.

5. 5

   Divide the batter evenly between the prepared pans. Bake for 28-35 minutes, or until the centers spring back lightly and a toothpick comes out with a few moist crumbs instead of wet batter.

6. 6

   Let the cakes cool in the pans for 10 minutes before turning them onto a wire rack. The layers should feel soft but not fragile once fully cooled.

7. 7

   For the frosting, beat the butter until pale and fluffy. Add the powdered sugar and dark cocoa powder gradually so the mixture stays smooth instead of dusty.

8. 8

   Mix in the cream, vanilla, and salt until the frosting becomes thick and spreadable with a silky finish. If it feels too stiff, add another spoonful of cream.

9. 9

   Assemble the cake by spreading frosting between each layer, then covering the outside with an even coat. For extra contrast, leave a few dark crumbs visible around the edges for a rustic finish.