Kitchen Stories: Birthday Cake-DIY

Birthday Cake with three layers cake base full of coffee and chocolate flavor, filled with colored buttercream. The preparation process is given in detail below and the idea of the naked cake has many friends at formal events, such as weddings, birthdays and other happy events.
Yours!

work: 1h:45′

time: 2h:50′

difficult:

Ingredients (~12 servings) Base 225g (7.9 oz) butter, room temperature 3 eggs, large 500g (1.1 lbs) strong, hot, coffee 360g (12.7 oz) flour, all-purpose 60g (2.1 oz) cocoa 400g (14.1 oz) sugar 1 tsp baking powder 2 cut tsp soda 1 tsp salt 2 tsp vanilla extract	In a large bowl sift the flour with the baking powder, baking soda and salt. Put the coffee in a bowl or large measuring cup and inside dissolve the cocoa. Leave aside to cool.	In the bucket of fixed-mixer, add sugar and butter into pieces and beat until pale and swell the mixture.
Add one by one the eggs. Add the following after 2'-3' after having incorporated the previous.	You begin to add the flour as three doses…	… alternately with the mixture of coffee. You finish with flour and beat until uniform mixture.
Grease and flour two forms Ø20-22cm with detachable sides. At the bottom of each form cut a circle from release paper to the diameter of the base of the form and put underneath. Pour the mixture into an equal amount in both forms and bake in preheated oven with resistances, and in the penultimate rack of the oven at 180℃ (356℉, Gas:4.2) for 40'-45'.	Towards the end of baking try it with a wooden skewer / straw in the center of the cake to come out clean. Place the forms onto a wire rack and leave it for 15 minutes. Then we extract the sides and bottom and allow the cake to cool completely.	Cream Butter Filling 225g butter, room temperature 500g icing sugar 2 tsp vanilla extract 2-3 tbsp sour cream Confectionery colors (optional)
In the bucket of fixed-mixer put the icing sugar and the softened butter in pieces. You whisk vigorously until the mixture turns white and swell.	Add the vanilla extract…	… and the sour cream, if necessary, and mix with a spatula.
If you want to become colored buttercream, add colors or color combinations in the drum gradually and by little until the cream has the desired color.	Easy and delicious buttercream. It stands perfectly and is fantastic for filling and coating the cake.	After cakes have cooled you cut them horizontally into two discs each. If they have made a dome, you cut it and remove to be level. Here I used the 3 discs. I did not add the fourth, after the cake was as high as I wanted.
Put a disc onto a torte plate. Fill with butter cream a piping bag with a thick nozzle, and make a crown lace around the edges of the first disc. Put a small amount in the center spread with a spoon carefully not to spoil the lacy wreath.	Arrange the second tray above the first to stabilize, without pressing it, and repeat the same buttercream filling as previous.	Place the third drive on the second and create a piping bag with a lacy edge and rosettes. If you want, you can cut colored papers or ribbons to place on kitchen string and fasten on wooden skewers around the cake. Do not forget to put on candles.