Chocolate Layer Cake

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subheading: For the cake:

Room-temperature butter, for greasing the pans

2 cups cake flour

2 ¼ cups granulated sugar

2 teaspoons Diamond Crystal kosher salt or 1 teaspoon Morton kosher salt

1 ½ teaspoons baking soda

1 ½ teaspoons baking powder

1 cup unsweetened Dutch-process cocoa powder, sifted if lumpy

¾ cup strong freshly brewed coffee, steaming hot

1 cup crème fraîche, at room temperature

1 tablespoon vanilla extract

5 large eggs plus 2 large yolks, at room temperature

¾ cup neutral oil, such as avocado or vegetable

subheading: For the buttercream:

8 ounces semisweet chocolate (54% to 64% cacao), finely chopped

1 cup whole milk

½ cup granulated sugar

3 tablespoons unsweetened Dutch-process cocoa powder, sifted if lumpy

2 tablespoons all-purpose flour

1 ½ teaspoons Diamond Crystal kosher salt or ¾ teaspoon Morton kosher salt

4 large egg yolks

1 ¼ cups unsalted butter, cut into tablespoon-size pieces, at room temperature

2 teaspoons vanilla extract

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