In a medium saucepan over medium-high heat, combine water and sugar. Bring to a boil and stir until the sugar dissolves (about 1 minute).
Remove from heat and add the chopped dark chocolate and butter, stirring occasionally until melted.
4. Combine Wet Ingredients:
Whisk in vegetable oil and vanilla extract.
Quickly beat in the eggs (do this quickly to prevent the eggs from cooking) until well combined.
Gradually whisk in the dry ingredients until smooth.
5. Bake the Cake:
Divide the batter evenly among the prepared pans.
Bake for 20-23 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for a few minutes before transferring them to cooling racks to cool completely.
6. Prepare the Espresso Buttercream:
In a small bowl, whisk together espresso powder and water. Set aside.
Beat the softened butter on medium-high speed for about 3 minutes until light and fluffy.
Gradually add the powdered sugar, about ½ cup at a time, until fully incorporated.
Add the vanilla extract, pinch of salt, and the espresso mixture, mixing until well combined.
Check the consistency; the buttercream should hold its shape. If it’s too loose, add more powdered sugar, one ½ cup at a time.
7. Assemble the Cake:
Place one layer of the cooled cake on a serving plate. Spread a thick layer of buttercream on top.
Add the second cake layer and repeat the process, adding more buttercream.
Place the final cake layer on top and apply a thin crumb coat (a light layer of buttercream to seal in crumbs). Chill the cake in the freezer for about 10 minutes to set the crumb coat.
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