Combine the dry ingredients

• In one bowl, combine the granulated sugar, flour and Dutch process cocoa powder.
• Add the baking powder, baking soda and salt.
• Whisk until evenly combined.

Add the wet ingredients

• Make a reverse volcano in the center of the dry ingredients with your whisk.
• Add the eggs, vegetable oil, buttermilk and vanilla extract.
• Briefly whisk to combine the wet ingredients, then drag the dry ingredients inwards and mix until a thick batter forms.

Add the hot coffee

• Pour in the hot brewed coffee and mix until the batter is smooth and glossy.

Prepare the pans and divide the batter

• Line three 8 inch cake pans with parchment paper.
• Evenly divide the batter between the pans using a kitchen scale or a cup measure.

Bake the cake layers

• Bake until the layers are set and a tester comes out clean.
• Let the cakes cool completely before frosting.

Cream the butter

• Cream the softened butter in a stand mixer until smooth.

Add the cocoa powder

• Add the Dutch process cocoa powder.
• Mix on low speed until no lumps remain; the mixture will look thick and crumbly at first.

Warm the liquids and add them

• Heat the heavy cream and milk until warm to the touch.
• Add the warm cream and milk, the light corn syrup and the vanilla extract.
• Mix until the mixture comes together into a smooth, glossy texture.

Add the powdered sugar

• Add the powdered sugar and mix on low speed until fully combined.

Frost the cake

• Doll out an even amount of frosting between each layer using a measuring cup.
• Stack and frost the layers, using a cake spinner to turn the cake as you work.
• Decorate the outside with a few swirls using an offset spatula or a large spoon.

Transfer and serve

• Transfer the cake to a cake stand using a large knife and offset spatula.
• Slice and enjoy.