Chocolate Orange Layer Cake

1. Preheat oven to 350º F.
2. In a large bowl, whisk together the flour, baking soda, baking powder, cocoa powder, and salt and set aside.
3. In a stand mixer fitted with a paddle attachment, combine the butter, sugar, and orange zest until light and fluffy.
4. Add eggs one at a time, scraping down the sides of the bowl with your spatula as needed.
5. With the mixer on low, add the buttermilk.
6. Beginning and ending with the flour mixture, alternate between adding the flour mixture and the coffee to the batter. Scrape down the sides of the bowl as needed.
7. With the mixer still on low, add the orange juice to the batter and mix just until combined.
8. Coat three 6-inch cake pans with cooking spray or butter and cocoa powder and line the bottom of each with parchment. Evenly divide the batter into the pans.
9. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
10. Cool for 10-15 minutes on a cooling rack before gently running a knife along the edge of each pan, topping the cake with another cooling rack and turning each cake out. Let cakes cool completely before frosting.

Cream Cheese Frosting

1. Cream together the butter, cream cheese, and orange zest on medium-high speed for 2-3 minutes until smooth.
2. With the mixer on low, slowly add in spoonfuls of confectioners sugar.
3. Scrape down the sides of the bowl and mix until light and fluffy.
4. Chill frosting until needed.

Cake Assembly

1. Once your cake layers have cooled, carefully cut the tops off with a serrated knife so that each layer is level.
2. Place one layer, top side down, on a cake board and spread with frosting. Repeat this step with the next two layers.
3. Apply a crumb coat, or a thin layer of frosting, around the cake and chill for 30-35 minutes.
4. Frost the sides and top of the cake with the remaining frosting, using the back of a spoon to create swirls. Chill until ready to serve. Enjoy!