8-inch chocolate butter cake

Use three 8-inch square cake pans and follow the instructions on page 189 for the 6-inch cake. Each pan will take about 3 ¼ cups of batter. Bake for 38 to 40 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean.

MAKES 3 LAYERS

• 3 cups cake flour
• 3 cups sugar
• 1 ½ cups unsweetened cocoa powder, not Dutch process
• 3 teaspoons baking soda
• ¾ teaspoon ground cinnamon
• ¾ teaspoon salt
• 3 sticks (12 ounces) unsalted butter, at room temperature
• 1 ½ cups buttermilk
• 3 eggs
• 1 ½ cups freshly brewed coffee, cooled to room temperature