Preheat the oven to 350°F (no fan).

Prepare three 8-inch round cake pans with parchment paper and butter.

In a large bowl, whisk together the flour, baking powder, baking soda, both sugars, and salt until well combined.

In another bowl, whisk the eggs, oil, buttermilk, and sour cream until smooth.

Add the dry mixture to the wet mixture in two parts.

Gently whisk and fold until just combined. Avoid overmixing.

In a small bowl, mix cocoa powder and instant coffee.

Pour boiling water over them and whisk until smooth and shiny.

Fold the cocoa mixture into the main batter until a uniform chocolate batter forms.

Divide the batter evenly between the prepared pans.

Bake for 22–24 minutes, or until a toothpick inserted in the center comes out with moist crumbs.

Let the cakes cool in the pans for 20 minutes.

Carefully remove them and place on a wire rack to cool completely.

For best results, refrigerate the cakes for about 1 hour before assembling or frosting.

Add chocolate and corn syrup to a saucepan.

Heat over the lowest flame, stirring constantly, until the chocolate is fully melted.

Remove from heat and set aside to cool slightly.

In the bowl of a stand mixer, add room temperature cream cheese.

Sift in cocoa powder, powdered sugar, and salt.

Use the paddle attachment and beat on medium speed for 1–2 minutes until creamy.

Scrape down the sides of the bowl.

Add cold heavy cream and mix on low speed until the frosting becomes light and fluffy.

Scrape the bowl again halfway through mixing.

Do not overmix.

Ensure the melted chocolate is warm and runny, but not hot.

Slowly pour the chocolate into the frosting while mixing on low speed.

Mix until the chocolate is fully incorporated. The frosting will loosen in consistency.

Let the frosting sit at room temperature for about 30 minutes until it firms up enough to spread.

Alternatively, chill in the fridge for a quicker set.

If the frosting becomes too firm, microwave a small portion briefly, then whisk it back into the main batch.

Once the cakes and frosting have cooled, begin the assembly process.

Use a large serrated knife to carefully trim the domed tops of each cake layer to make them flat.

Place the first cake layer on a serving plate or cake board.

Spread a generous layer of frosting on top.

Repeat with the second and third layers, stacking them neatly.

Apply a thin layer of frosting around the entire cake — this is the crumb coat.

Refrigerate the cake for 20 minutes to set the crumb coat.

After chilling, slather the remaining frosting evenly over the top and sides of the cake.

Serve and enjoy!

This cake tastes best at room temperature.

Optional Tip:

For a shiny, polished finish, use a blow dryer on the lowest setting and gently wave it about 1 foot away from the cake surface.