Preheat the oven to 350 degrees F and spray 2 8 inch cake pans with non-stick cooking spray.

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

In a separate bowl, whisk together the oil, eggs and buttermilk.

Slowly stir the wet ingredients into the dry ingredients until just combined.  Mix in the coffee until combined and smooth.

Pour the batter evenly into the prepared pans.

Bake for 30-35 minutes until a toothpick inserted into the center of the cakes comes out clean.

Let the cake sit in the pans for 10 minutes and then carefully invert them to a cooling rack to cool completely before topping with the frosting.

Cream together the butter and cream cheese in the bowl of a stand up mixer fitted with a paddle attachment until light and fluffy.

Reduce the speed on the mixer to low and mix in the cocoa powder until combined.

Then add in the powdered sugar, coffee, vanilla extract and salt. Mix until well combined.

Use a sharp serrated knife to level the cakes and cut each cake in half horizontally. Set one of the cake layers aside.

Layer the 3 other cakes on a serving plate or platter, applying a thick layer of frosting in between each cake layer.

Spread frosting on top and the sides of the cake.

Crumble the remaining cake layer and take a handful of cake crumbs and press them into the sides of the cake making sure to cover all the sides of the cake.

Sprinkle a small amount of crumbs on the top.