Preheat the oven to 180ºC (350ºF).
Line four cake pans with baking paper and spray with cooking spray.
Add 2 ½ cups sugar and 1 cup butter into a medium bowl, cream them together on high speed for about 2 minutes, using a hand mixer.
Mix in the eggs on medium speed two at a time.
Add the baking soda, baking powder, and salt mix on high speed for a minute.
In a separate mixing bowl, mix together the hot water and buttermilk.
Add the cocoa and whisk until you see no lumps.
Add 1 cup flour into the butter/egg mixture.
Scrape the sides of the mixing bowl with a spatula to ensure the flour is fully blended in.
Pour in half of the buttermilk/cocoa mixture blending it gently till the mixture is blended well.
Add in the 2nd cup of flour at a low speed.
Pour in the remainder of the buttermilk/cocoa mixture then mix it on low until fully combined.
Add the last cup of flour mixing on low speed until the flour is well blended.
Evenly divide between the prepared cake pans.
Bake for 35 minutes or until a toothpick comes out clean.
Allow your layers to cool in the pan for 10 minutes, using a sharp knife run around the edges of the pans to help separate the layers from the pan.
Place the pans in the freezer for 45 minutes.
Once the layers are fully cooled carefully flip the pans over.
Using a serrated knife to level the tops of the layer cake, then frost as desired.
