– 2 1/3 cups all-purpose flour – 1 cup Dutch process dark cocoa powder – 1 1/2 teaspoons baking powder – 3/4 teaspoon salt – 1 1/2 cups buttermilk room temperature – 1/2 cup hot coffee – 1 cup unsalted butter room temperature – 2 1/2 cups packed light brown sugar – 2 teaspoons pure vanilla extract – 4 large eggs room temperature – 1/3 cup mayonnaise room temperature

– 1 1/2 teaspoons baking soda – 2 teaspoons distilled white vinegar

– Preheat the oven to 350F/180C. Grease the bottoms of three 8×2-inch round cake pans and line with parchment. – In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a large measuring glass with a spout, combine the buttermilk and coffee. Set aside. – I the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until very light and fluffy, about 8 minutes. 

Add the vanilla and beat well.Add the eggs one at a time, mixing wel – Preheat the oven to 350F/180C. Grease the bottoms of three 8×2-inch round cake pans and line with parchment. – In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a large measuring glass with a spout, combine the buttermilk and coffee. Set aside. – I the bowl of an electric mixer fitted with the paddle attachment,    

Fold in the mayonnaise. – In a small bowl, whisk together the baking soda and vinegar, and quickly fold into the batter. Don’t over-mix. Divide the batter evenly among the prepared pans. – Bake the first two layers in the center of the oven until a wooden pick inserted into the center comes out with a few crumbs, 20 to25 minutes. Repeat with the final layer. Let the cake layers cool in their pans on wire racks for 10 minutes. Using a knife, loosen the sides of the cakes and 

carefully turn them out onto wire racks. Peel off the papers and let cool completely. – The cake layers will keep wrapped tightly in plastic wrap at room temperature for up to 3 days.