Start by preheating your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. In a large bowl, mix the dry ingredients together: cake flour, cocoa powder, espresso powder, baking soda, salt, and ground cinnamon. This ensures even distribution of the flavors.

In a separate large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 3 to 5 minutes. Embrace the sweet aroma filling your kitchen!

Next, add the eggs—one at a time—into the butter-sugar mixture, mixing well after each addition. Don’t forget to add the pure vanilla extract here too, as it adds that warm, comforting flavor.

Now, add half the dry mixture to the butter mixture and mix until just combined. Then, pour in the buttermilk, followed by the rest of the dry ingredients. Be gentle; you don’t want to overmix.

Fold in the dark chocolate chips. This step will provide delightful pockets of melted chocolate once baked. Divide the batter evenly among the three prepared cake pans.

Pop the pans into the oven for about 25 to 30 minutes. To test for doneness, insert a toothpick into the center; it should come out with a few moist crumbs but no wet batter.

Once baked, let the cakes cool in the pans for around 10 minutes, then gently transfer them to wire racks to cool completely.

While the cakes cool, prepare the glaze. In a saucepan, melt the butter over medium heat, then whisk in the brewed coffee, cocoa powder, and espresso powder.

Gradually add in the powdered sugar and continue whisking. If needed, adjust the consistency with heavy cream or half-and-half for that silky smoothness.

Once the cakes are completely cool, it’s time to layer them. Place the first layer on a serving plate, spread a generous amount of glaze on top, place the second cake layer down, and repeat. Finish with the final layer on top, pouring the remaining glaze over the entire cake, letting it drizzle delightfully down the sides.