• Preheat oven to 350°F. Spray 3 9 inch round cake pans with Bakers Joy (flour and oil spray) or butter each pan and coat with flour.
• Mix hot water and espresso powder, stirring until dissolved.
  1 teaspoon instant espresso, ⅔ cup very hot water
• Mix cocoa powder, then buttermilk and vanilla into the water/espresso mixture.
  ⅔ cup special dark cocoa powder*, 1 cup buttermilk, 2 teaspoon vanilla extract
• Stir flour, baking soda, and salt into a separate bowl.
  2 ⅔ cup cake flour, 1 ½ teaspoon baking soda, ½ teaspoon salt
• Using a stand mixer, Mix sugar and butter until fluffy. About 10 minutes.
  2 ½ cup sugar, 1 cup unsalted butter
• Add each egg and the yolks, one at a time, into the butter mixture, letting each one fully mix into the batter before adding the next. Add in the oil and mix until fully combined. Then beat mixture on medium-high speed for a minute- the mixture will be light and fluffy.
  4 extra-large eggs at room temperature, 2 extra-large yolk at room temperature, ½ cup vegetable oil
• Fold in ½ of the flour mixture and then fold in ½ of the buttermilk mixture into the batter. Then fold in the remaining flour and the remaining buttermilk mixture.
• Bake for 20-25 minutes or until a toothpick inserted comes out clean. Try baking the cakes on the same rack or baking them one at a time. This will ensure even baking.
• While cakes are cooling, make the frosting.

Chocolate Frosting

• In a mixer whip the butter until it is fluffy.
  2 cup unsalted butter
• On low, mix in the espresso powder, cocoa powder, vanilla, and salt. Mix until combined. 
  1 teaspoon espresso powder, 1 cup cocoa powder, ¼ teaspoon salt, 2 teaspoon vanilla
• Add in powdered sugar and heavy whipping cream. Alternating between the two. I like to add 1 cup of powdered sugar, followed by a few tablespoons of heavy whipping cream, let it combine, and then add the next round of powdered sugar and cream. 
  10 cups powdered sugar, 1.5 cups heavy whipping cream
• Once everything is added, mix on high for 20-30 seconds.
• To frost the cake: Add a nice layer of frosting between each layer. Then refrigerate for ten minutes to help it set. Then use the remaining frosting to frost the outside of the cake.