Preheat oven to 350°F. Grease two 8-inch or 9-inch round cake pans. Line bottom of cake pans with parchment paper then dust with flour.

In a large mixing bowl, whisk together flour, unsweetened cocoa, baking soda, baking powder and salt. Set aside.

In a medium bowl or large measuring cup, combine milk, vanilla and instant coffee. Set aside.

In a large bowl with a mixer, cream butter for one minute, it will start to lighten. Add the sugar gradually, mix until light and fluffy, about one minute.

With the mixer set on low speed, add eggs one at a time, blending well after each addition.

Add the flour mixture in three parts and the milk mixture in two parts, alternating between the two, beginning and ending with the flour. (Think dry-wet-dry-wet-dry 😊) Mix just until incorporated, don’t overmix.

Divide batter between prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the cake comes out clean or with just a few crumbs on it.

Cool on a wire rack for 10 minutes. Remove cakes from pans, flipping out onto a cooling rack. Continue to cool.

Frost with your favorite buttercream.