Preheat the oven to 325ºF. Combine the flour, salt, cocoa powder, and baking soda in a large bowl.
2 ½ cups flour, ¾ cup cocoa powder, ¾ teaspoons salt, 1 ½ teaspoons baking soda
In a separate large bowl, beat butter until smooth. Gradually add both sugars, beating until combined.
¾ cup room temperature butter, 1 cup brown sugar, 1 cup coconut sugar
Add eggs, one at a time, and beat after each addition. Then mix in the vanilla extract.
3 eggs, 1 ½ teaspoons vanilla extract
Add the flour mixture and buttermilk into the wet ingredients, each in 2 or 3 parts. Mix well after each addition. Slowly add the coffee and mix until the batter is smooth.
¾ cup buttermilk, 1 cup coffee
Spray two 9 inch rounded pans with baking spray and then add about half of the batter into each of them. Bake for about 40 minutes, removing when a toothpick inserted into the center of a cake comes out clean. Let cakes cool for 15-20 minutes before removing from pan.
Directions for the frosting:
Beat butter until smooth, adding vanilla. Gradually add the powdered sugar and coffee creamer and blend until smooth.
¾ cup room temperature butter, 5 cups confectioners sugar, 2 teaspoons vanilla extract, ½ cup sugar-free hazelnut coffee creamer
Add the hazelnut spread and blend until well combined.
½ cup hazelnut spread (like Nutella)
Level one of the cakes and cover the top with frosting. Place the other half on top and frost the rest of the cake.
Sprinkle instant coffee on top if desired for taste and decoration.
Video
Notes
Forget to take the butter out of the refrigerator ahead of time? It's easy to bring butter up to room temperature quickly. Cut the butter into small cubes, spread them out a bit on the cutting board or a plate, and let sit for 10 minutes or so.
If you don't have coconut sugar, you can substitute more brown sugar. You can also substitute white sugar if needed, but you will lose out a little on the flavor contributed by the coconut sugar.