Cake

1. Preheat your oven to 350⁰F (180⁰C).
2. Grease and line 2 x 23 cm springform cake tins with parchment paper. 
3. In a large mixing bowl, whisk together the 2 cups of cake flour, 2 cups caster sugar, 3/4 cup cocoa powder, 2 tsp baking powder, 1 1/2 tsp baking soda, 1 tsp salt, and 1 tsp strong coffee powder until everything is evenly combined, and no cocoa lumps are hiding in the corners.
4. Add the 1 cup milk, 1/2 cup canola oil, 2 jumbo eggs, and 2 tsp vanilla essence to the dry ingredients. Mix until smooth.
5. Carefully pour in the 1 cup of boiling water and gently fold the batter with a spatula until combined.
6. The batter will look very thin, almost too thin, but that’s exactly what gives this cake its super-moist texture.
7. Divide the batter evenly between the prepared tins.
8. Bake for 30 to 35 minutes, or until a toothpick inserted into the centre comes out with only a few soft crumbs attached.
9. Let the cakes cool in the tins for 10 minutes before turning them out onto a cooling rack.
10. Make sure the layers are completely cool before icing, or the buttercream will slide around a bit.

Chocolate Buttercream

1. In a large bowl, beat the 1 1/2 cups of softened butter until creamy and pale.
2. Add the 3/4 cup cocoa powder, 4 cups icing sugar, 1/2 cup milk, 2 tsp vanilla essence, and 1/2 tsp instant coffee.
3. Beat until smooth, fluffy, and spreadable. If the buttercream feels too thick, add a splash more milk. If it’s too soft, mix in a little more icing sugar.
4. Sandwich the cake layers together with buttercream, then cover the top and sides.
5. Finish with grated milk chocolate or decorate however you like.