Preheat oven to 350℉ / 176℃ and grease 3 6-inch pans, lining the bottoms with parchment paper and grease that also. Then dust pans with a light coating of cocoa powder.

In a large bowl, whisk together dry ingredients (flour, sugar, baking powder, baking soda, salt and cocoa powder.) Next, add remaining ingredients except hot coffee. Beat with electric mixer on medium speed for 2 minutes.

Stir in coffee or water with a fork or spoon until well incorporated and blended, batter will be a thin consistency.

Fill 6-inch pans with approximately 1 3/4 cups batter in each, then bake in preheated oven for 28-32 minutes or until wooden toothpick inserted comes out clean or with a few moist crumbs.

After removing from oven, let cool on rack in pans for about 5-8 minutes, then release onto a cooling rack to cool completely. These baked very even, so only slight leveling was needed before frosting.

While layers are cooling, brush a coating of Nature’s Flavors organic dulce de leche flavor syrup on top of cake layers for complementary caramel-like flavor boost. (This is optional but adds such a great extra depth of flavor to the chocolate cake.)

To make the espresso buttercream, add softened butter to a large bowl and cream with electric mixer on medium speed for 2-3 minutes, or until light and fluffy.

Add powdered sugar 1/2 cup at a time, beating after each addition. Next, scrape down sides of bowl and add espresso extract and beat on medium until well incorporated. Add milk, 1 tablespoon at a time, until desired consistency is achieved.

To frost cake, you can place waxed paper underneath bottom layer (to prevent mess) and pipe/spread on a layer of buttercream to edges, placing second layer on top and repeating process.

Use a frosting spatula to spread frosting on top layer and a crumb coat on sides, then place in the refrigerator for 20 minutes to set before adding final frosting coat.

Optional: After frosting is set, you can add a chocolate drip on top and sides easily using a can of store-bought chocolate fudge frosting heated in microwave until correct pourable consistency, about 20-25 seconds, stirred well after heated. Start pouring with large spoon in center and work your way to edges of cake, dripping in different amounts to create this fun and tasty effect.