Preheat oven to 350 degrees F and prepare 3-6 inch cake pans with non stick spray and line the bottom of each pan with a 6 inch round piece of parchment paper 

In a medium bowl, combine the flour, sugar, cocoa powder, salt, baking soda and baking powder; whisk until combined, set aside

In a small bowl, whisk together buttermilk, oil, eggs, and vanilla extract

Add the dry ingredients into the wet ingredients and whisk until the batter is smooth and all ingredients are fully incorporated

Scrape the sides of the bowl to make sure that all of the cake batter is fully incorporated 

Add the boiling water to the batter and slowly whisk until fully combined, scraping the sides down in between each addition

Divide the batter into three 6 inch cake pans 

Bake at 350 degrees for 12-14 minutes or until the cake springs back at the touch or a cake tester comes out clean

Allow the cake to cool for 30-40 minutes before removing from the pan

Once the cake layers are cooled you can start layering the cake with Chocolate Buttercream Frosting or Chocolate Fudge Frosting 

Place one cake layer on a serving dish or a cardboard cake round, spread one layer of frosting on top of the cake layer and repeat until all three cake layers are used

Frost the top of the cake with frosting and garnish with sprinkles or a decoration of your choice 

 Refrigerate the cake for 10-20  minutes to allow the frosting to set so that it is not too soft to transport 

Once you are ready to serve the cake, remove the cake from the refrigerator and allow it to sit at room temperature for 30 minutes before enjoying!