Please note: This recipe is for a three layered 8-inch cake. The cake in the video is 14-inches and feeds 40. To make the larger cake, you will need to triple all ingredients in this recipe including frostings. You will also need to make it in three batches if making the 14-inch cake.
Preheat your oven to 180 °C / 350F. Spray three 8-inch cake tins with oil spray and line the bottoms with baking paper.
To prepare the coffee (if making your own) add the boiling water into a heat proof jug or bowl along with the instant coffee and mix until well combined and coffee is dissolved.
To a medium sized heat-proof bowl, add the butter and microwave for 30 seconds at a time (covered) until melted. Add the coffee and stir to combine. Set aside to cool slightly.
Add the granulated sugar to a large mixing bowl, along with the brown sugar, cocoa powder (sifted) and salt. Use a whisk to combine. Add the butter coffee mixture and stir to combine. Add the vanilla extract and eggs and stir until smooth.Add the flour and whisk until no dry ingredients are showing, taking care not to over whip.
Divide the batter evenly amongst the three cake tins. Bake for 20 minutes or until a toothpick inserted into the centre comes out clean. Allow the cakes to cool for 5 minutes once baked and turn over onto a cooling rack to cool to room temperature. Once cooled, wrap in plastic wrap and chill in the fridge for 4 hours or overnight.