#### Make the Cake

**Preheat the oven** Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.

**Mix dry ingredients** In a large bowl, sift or whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

**Combine wet ingredients** In another bowl, whisk together the eggs, milk, oil, and vanilla extract until well combined.

**Combine and mix** Gradually add the wet ingredients to the dry ingredients, mixing on low speed until smooth. Slowly pour in the boiling water and mix until just combined. The batter will be thin—this is normal.

**Bake** Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes before transferring to a wire rack to cool completely.

#### Make the Coffee Buttercream

**Dissolve coffee granules** In a small bowl, mix the instant coffee granules with hot water until fully dissolved. Let cool.

**Cream butter** In a mixing bowl, beat the softened butter on medium speed until light and fluffy, about 2–3 minutes.

**Add powdered sugar** Gradually add the powdered sugar, 1 cup at a time, mixing on low speed.

**Add coffee mixture** Pour in the cooled coffee mixture, vanilla extract, and a pinch of salt. Beat on medium-high speed until smooth and creamy. If the frosting is too thick, add a tablespoon of milk or cream.

#### Assemble the Cake

**Layer and frost** Place one cake layer on a serving plate or cake stand. Spread a generous layer of coffee buttercream on top. Place the second cake layer over it and frost the top and sides of the cake.

**Decorate** Optionally, pipe extra frosting, drizzle with melted chocolate, or sprinkle with cocoa powder.