You will need thick cake skewers to hold parts of the cake together.
the extra Pure Icing sugar for rolling and making glue. Prepare cake tins (20 cm). You will need to make 4 layers. You will need to make the cake twice and cut the cake into 4 . Preheat the oven to 170 C
Melt the butter and cool slightly
Place the flour, sugar, cocoa, baking powder and soda into the bowl of a mixer and mix to combine.
Mix the eggs, milk, coffee, buttermilk and vanilla in a bowl and whisk together. With the machine turned off add the liquid into the dry ingredients and mix on low just a couple of turns to just start to combine. Add the butter then when the ingredients are incorporated beat on high till well mixed.
I weigh my cake layers so they are even. With this one though, you should get two cakes from each mix.
If you only have 1 tin. Cut your mix in half evenly. Bake till a skewer inserted comes out most clean. The cake will take approximately 40- 50 minutes. When the cake comes out of the oven cool for 15 minutes before running a knife around the edge and removing the tin. Clean and re-grease and line the tin and continue.
The cake must be cooled and chilled before decorating. Preferably make them the day before.