Chocolate Buttermilk Cake

• 3 cups flour, all-purpose
• 1 1/4 cups cocoa powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons cinnamon ground
• 2 1/4 cups buttermilk
• 1 1/2 cups sour cream
• 1 1/2 tablespoons instant coffee
• 2 cups butter, unsalted
• 2 1/4 cups sugar
• 2 1/4 cups powdered sugar
• 3 large eggs
• 2 1/4 cups heavy whipping cream

1. Preheat oven to 350F (180C).
2. Grease 3 round, 9 inch cake pans.
3. Line bottoms with greased wax paper.
4. Sift together flour, 3/4 cup cocoa, baking soda, baking powder and cinnamon.
5. Mix in buttermilk and coffee.
6. Cream 1 1/2 cup butter with the sugar until light and fluffy.
7. Add the eggs one at a time until thick.
8. Beating on low speed, slowly mix in buttermilk mixture.
9. Beat 'til well blended.
10. Bake about 35 minutes, or until a straw comes out clean.
11. Remove to racks to cool.
12. After they are cooled, put in 'fridge'.
13. After 1 hour in 'fridge', split each in half.
14. Wrap each layer in wax paper or plastic wrap, and freeze immediately.

flour, cocoa powder, baking soda, baking powder, cinnamon ground, buttermilk, sour cream, coffee, butter, sugar, powdered sugar, eggs, heavy whipping cream

Taken from recipeland.com/recipe/v/chocolate-buttermilk-cake-41846 (may not work)