In a bowl, blend flour, baking soda, baking powder and salt together. Set aside.

Next, in a stand mixer, cream together butter and sugar until fluffy; about 3 minutes.

Add the eggs and vanilla and mix on low until combined.

Next, gradually incorporate the dry ingredients, mixing on low until everything is moist; about 1 minute.

Finally, add in the buttermilk with your mixer on its lowest speed until the batter is smooth and no lumps remain.

Preheat the oven to 350°F.

Then, prepare two 9-inch cake pans by greasing them with butter and lining with parchment paper.

Add about ¾ cup (212 grams) of the cake batter to each pan and then spread into an even layer using the back of a spoon.

Bake for 10-12 minutes or until the cake is slightly golden and set in the middle.

Remove from the oven and let cool in the pan for 5-10 minutes, then carefully remove the cake layers and transfer to a wire rack to finish cooling. Repeat until all eight layers are baked.

In a medium saucepan over medium heat, whisk together the sugar and evaporated milk and cook until the mixture is warm.

Reduce the heat to medium-low and then add the chocolate, cocoa powder and butter.

Stir the mixture until the chocolate and butter have melted and the mixture has warmed through.

Continue to cook the frosting until it has thickened, about 6-8 minutes.

Remove from heat and then stir in the vanilla. Let cool to room temperature.

Begin by placing the bottom layer of cake on a plate or cake stand.

Then, spread a generous, even layer (2-3 tablespoons) of fudge frosting over the cake.

Top with the next layer of cake and then repeat.

When you reach the final layer, spread the remaining fudge frosting on the top and down the sides of the cake.

We recommend using an offset spatula to get the frosting nice and smooth.