• Oven - Preheat the oven to 325℉/165℃Gas Mark 3. Grease and line 4 x 7-round cake pans or 3 x 8-inch round cake pans with parchment paper.
• Coco mixture - In a bowl, combine the hot coffee or water together. Use a whisk to prevent lumps.
  1 cup Cocoa powder, ¾ cup Boiling water
• Dry ingredients - In a large mixing bowl, combine the flour, sugar, baking soda, baking soda, and salt.
  1 ¾ cup All-purpose flour, 1 tsp Baking soda, ½ tsp Baking powder, 1 pinch Kosher salt, 2 cup Brown Sugar
• Wet ingredients –  In a larger mixing bowl, combine the oil, melted butter, eggs, and vanilla extract. Then, add the sugar followed by the coffee mixture, and combine well. Set aside
  ⅓ cup Vegetable oil, 3 large Eggs, ½ cup Greek yogurt, ½ cup Sour cream, 2 tsp Vanilla extract, ⅓ cup Melted butter
• Wet to dry – Pour the wet ingredients into the dry ingredients and combine well to ensure no lumps.
• Bake - Divide the batter into your prepared baking pans. Bake in a preheated oven for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.

Prepare Frosting

• Cream - In the stand mixer with the paddle attachment (or hand mixer), cream butter until light and fluffy. Add salt, whipping cream, and vanilla extract - mix for a minute until well combined.
  1½ lb Unsalted butter, ½ cup Whipping cream, ½ tsp Kosher salt, 1 tbsp Vanilla extract
• Whip - Next, add the powdered sugar one cup at a time. Once all the powdered sugar has been incorporated, whip for 2 to 3 minutes until light and fluffy.
  8 cups Powdered sugar
• Divide - Divide the frosting into 3 bowls.

  - Vanilla - I kept one simple and easy with white vanilla frosting.

  - Chocolate - I made one chocolate frosting with melted chocolate.

  - Pink - I dyed the remaining frosting with pink gel food coloring.
  1 cup Chocolate

Assemble

• Level - Using a bread knife or cake leveler, cut the domes off the cake layers. Brush each layer with the cooled simple syrup
  ½ cup Sugar Syrup
• Stack - Place a cake layer on the cake board or cake stand. Top with a big dollop of chocolate buttercream - spread evenly using a straight-edge spatula. Place the successive layers, followed by more buttercream. Chill the cake for 15 minutes.
• Frost - Spread the white-colored buttercream around and on the top of the cake. Smooth as much as possible. Then, spread the pink frosting and smooth it as much as possible. Use a bench scraper to smooth the sides of the cake and an offset spatula to smooth the top.

Decorate

• Towers - Roll a fondant log and divide it into three. Place them on a parchment-lined baking tray and leave to dry for a few minutes. Then, add them to the cake.
  1 lb Fondant
• Turrets - Take a golf size ball of pink and purple fondant. Roll into a ball first, then into a cone. Twist the top and place them on the towers.
• Door/windows - Roll 1/4 inch thick fondant and shape a door and windows. I made the door arch in shape and circle windows but be creative and create anything you like. Place them on the cake.
• Cake board - I like rolling thin fondant strips and covering the cake board edges.
• Piping - Place the remaining frosting in a piping bag with a small round piping tip and pipe long trails of frosting along the towers. Decorate them with dragees, mini flowers, edible decorations, etc.