Method
- Preheat the oven to 180C and lightly grease 3 x 8-inch cake tins.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda and salt. Mix until well combined.
- Add the eggs, buttermilk, sour cream, coffee, vegetable oil and vanilla extract into a separate bowl and mix until combined.
- Add the egg mixture to the flour mixture and beat well with an electric whisk or wooden spoon for 1 minute, until fully incorporated.
- Divide the batter equally between the 3 tins and bake for 30-35 minutes, until an inserted knife comes out clean.
- Transfer the cakes to a cooling rack and allow to cool completely before icing.
- When assembling, level off the raised humps of the cake so each layer is flat.
- Using half of the chocolate fudge icing, stack the cakes between layers of icing.
- Ice the cake all over with a thin layer of icing to ensure a smooth surface. Refrigerate for 30 minutes until the icing has set.
- Using the rest of the icing, cover the cake and use a spatula to create smooth sides and top.
