Step 1: Prep the Oven and Pans
Let’s dive in with gusto!—preheat the oven to 350°F (180°C) for that perfect bake (I’m buzzing with excitement!). Spray three 8-inch round cake pans with cooking spray—line bottoms with parchment rounds (my kitchen’s humming!). Pans ready—stage is set (my counter’s alive!). It’s the chocolatey start—pure magic base!

Step 2: Mix the Dry Ingredients
In a large bowl, sift 2 ¼ cups flour, 2 ¼ cups superfine sugar, 1 cup black cocoa powder, 1 tablespoon baking soda, 1 ½ teaspoons baking powder, and 1 teaspoon salt—whisk to blend (my kitchen’s dusted with cocoa!). Even and dark—dry mix done (my enthusiasm’s soaring!). It’s the midnight foundation—pure flavor core!

Step 3: Combine the Wet Ingredients
In a medium bowl, mix 1 ½ cups buttermilk, 1 cup hot coffee, ¾ cup vegetable oil, and 2 teaspoons vanilla extract—add 3 eggs and whisk smooth (my kitchen smells like coffee!). Silky and warm—wet mix ready (my heart’s happy!). It’s the moist heart—pure richness born!

Step 4: Make the Batter
Pour the wet mix into the dry—whisk until smooth, about 1 minute (my kitchen’s a chocolate haze!). Divide batter evenly among the three pans—about 630 grams each for precision (my hands are dancing!). Thick and glossy—batter’s set (my heart’s leaping!). It’s the grand blend—pure cake forming!

Step 5: Bake the Layers
Bake the first two pans for 23 minutes—check with a toothpick for a few crumbs, no wet batter (my kitchen’s warm!). Cool in pans 10 minutes—turn onto a rack to cool fully (my anticipation’s climbing!). Repeat with the third layer—wrap and chill 30 minutes when cool (my heart’s singing!). Moist and dark—layers done (my counter’s a bakery!). It’s the tender core—pure chocolate joy!

Step 6: Whip the Frosting
In a stand mixer with paddle, beat 2 ¼ cups softened unsalted butter on medium until pale, about 6 minutes (my kitchen’s fluffy!). Sift 1 ½ cups confectioners’ sugar and ¾ cup dark cocoa powder—add to butter with ½ cup hot water, ½ cup sour cream, 1 ½ teaspoons vanilla, and a pinch of salt (my mixer’s humming!). Beat on low 1 minute, then medium 2 minutes—add 10 ounces melted dark chocolate and beat 1 minute more (my nose is in love!). Glossy and rich—frosting’s ready (my heart’s content!). It’s the creamy crown—pure fudge dream!

Step 7: Assemble the Cake
Place the first layer top-up on a cake board—spread 1 cup frosting evenly (my kitchen’s a stage!). Add the second layer—repeat with another cup of frosting (my hands are steady!). Top with the third layer top-down—wrap and chill 20 minutes to set (my table’s waiting!). Stacked and firm—cake’s built (my heart’s thrilled!). It’s the grand tower—pure chocolate love!

Step 8: Frost and Decorate
Unwrap the cake—apply a thin crumb coat of frosting, then chill 15 minutes (my kitchen’s cool!). Frost with a thick, even layer—use a pastry comb for smooth sides if you like (my turntable’s spinning!). Pipe frosting “poofs” around the top with a large round tip—squeeze 2 seconds, release, and lift (my counter’s a show!). Toss sprinkles around the base for fun (my heart’s dancing!). Glossy and festive—cake’s done (my kitchen’s glowing!). It’s the final touch—total fudge bliss!