1. Pre-heat oven to 350°F but then turn down to 325°F right before baking.
2. Grease and dust 2 9” cake pans and set aside.
3. Cream together butter and sugar on high for 3 minutes, until light and fluffy.
4. Add one egg at a time and mix between additions.
5. In a separate bowl, combine vanilla, buttermilk and set aside.
6. In a medium bowl sift the flour, cornstarch, baking powder, baking soda, salt, and cocoa powder and set aside.
7. Alternate adding the flour mixture and buttermilk mixture, mixing between each addition.  Start and end with the flour.
8. finally, add the HOT coffee, continuously stirring while adding.  DO NOT miss this step.
9. Divide the batter evenly between the two already prepared pans.
10. Bake at 325°F for 30-40 minutes or until toothpick comes out clean.  DO NOT over bake.
11. If you choose to do cupcakes bake at the same temperature for 18-20 minutes, checking at the 18 minute mark.

For the Frosting

1. In a medium bowl combine butter, vanilla and milk and mix until smooth.
2. Sift in powdered sugar and unsweetened cocoa powder and mix until smooth and light in texture.

Assembly:

1. Place one cake layer on the serving tray.
2. Spread a generous amount of frosting on top.
3. Add the second cake layer, frost top and sides of cake with remaining frosting.
4. Cut, serve and lick the plate!