• Grease two 8-inch cake pans with butter and line the bottom with parchment paper. Set aside.
• In a large mixing bowl, sieve through one and a half cups of all-purpose flour, cocoa powder, baking powder, baking soda, and half a teaspoon of salt.
• Next, add one and a half cups of sugar and mix all the dry ingredients well.
• In a separate bowl crack 2 large eggs and add buttermilk, and vanilla essence. Give this mixture a good whisk and pour in the dry ingredients, half by half.
• Gently fold the ingredients together.
• Next, add 1 cup of hot water to 2 teaspoons of instant coffee, and mix. Add this coffee mixture to the prepared cake batter and combine it well.
• Divide the batter equally and pour it into the prepared cake tins.
• Place in the oven and bake at 180 degrees Celsius for 25-30 minutes
• Once done, insert a toothpick in the center of the cake, to check if it has baked properly. If not then feel free, to bake it for another 2-3 minutes.’
• Place the cake tins on a wire rack and let them cool down to room temperature. Once cooled, de-mold the cakes and remove the parchment paper from the bottom. Set aside.

For the Chocolate Buttercream Frosting

• Into a mixing bowl add butter at room temperature and whisk it for 2-3 minutes, using an electric whisker.
• Now fold it using a spatula and whisk it for another 1 minute. Gradually add in all the sugar while mixing. Whisk for another 1-2 minutes.
• Add in the cocoa powder and vanilla essence. Mix again.
• Next, pour into the heavy cream and whisk this mixture until soft peaks form. Fold the ingredients using a spatula.

Assembling the cake

• Slice a thin layer of the cake, and set it aside.
• Spread the prepared frosting between the cake layer and cover it generously with the frosting.
• Refrigerate for at least 1 hour.
• Once set, cut using a sharp knife and serve this delectable chocolate cake.