Heat the oven to 180°C and line three 20 cm cake tins with baking paper, greasing the sides lightly.

In a large bowl, whisk together the flour, baking powder, baking soda, both sugars and salt until smooth and lump-free.

In another bowl, whisk the eggs with the oil, buttermilk and sour cream until silky.

Add the dry ingredients to the wet in two additions, gently whisking and folding just until combined.

Stop as soon as the batter comes together, overmixing is the enemy of a tender crumb.

In a small bowl, mix the cocoa powder and instant coffee.

Pour over the boiling water and whisk until it becomes dark, glossy and smooth.

Fold this chocolate mixture into the main batter until rich and even.

Divide the batter between the three tins and bake for 22–24 minutes, until a skewer comes out with just a few moist crumbs clinging to it.

Let the cakes cool in their tins for 20 minutes, then turn them out onto a wire rack and let them cool completely.

Place the chocolate and honey in a small saucepan and melt gently over the lowest heat, stirring constantly until smooth.

Set aside.

In a stand mixer, beat the cream cheese with the sifted cocoa powder, icing sugar and salt until creamy and smooth.

Add the cream and whisk gently until light and fluffy.

Slowly pour in the warm melted chocolate while mixing on low speed.

The frosting will loosen and turn glossy. Let it sit at room temperature until thick and spreadable, about 30 minutes.

If it sets too firm, warm a small portion briefly and whisk it back in.

Trim the domes from the cooled cakes so you have flat layers.

Stack them with generous swirls of frosting between each layer.

Cover the whole cake with a thin crumb coat and chill for 20 minutes, then slather on the rest of the frosting in glorious, swoopy layers.

Serve at room temperature for the best texture and flavour.