Preheat the oven to 350oF (180oC). Butter and line 3 8-inch x 2-inch round cake pans. You can use 2 tins, I just wanted 3 layers in mine.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl. Whisk the ingredients together by hand.

In another bowl, combine the buttermilk, oil, eggs, vanilla and coffee.

Add the wet ingredients to the dry and GENTLY mix the batter just to combine. Do not over mix or beat as this cake can toughen up.

Pour the batter into the prepared pans and bake for 30 to 35 minutes, until a cake tester comes out clean. Note: this cake cooks fast so check if after 25 minutes. You don’t want to overcook it.

Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

To make the Orange Buttercream Frosting: Follow my mater recipe for Buttercream Frosting. Add in Orange extract or the zest of 1 orange. Add in orange food coloring a drop at a time until you have reached your desired color. You can use the frosting immediately, or store it in the refrigerator for 3 days, or freeze if for up to 3 months. Allow frosting to come to room temperature before using.

Fill a piping bag fitted with a round nozzle with buttercream. Pipe big round dollops of buttercream on each layer. make sure your buttercream is very firm so it will hold each layer of cake.

When you place on the last layer firm you can pour Chocolate Ganache over top. let it drip down the sides for a rustic look. Finish the cake by piping more orange buttercream on top pf the cake.

Store at room temperature or in the fridge for up to 4 days. If storing in the fridge make sure it reaches room temperature before eating.