Preheat the oven to 180C/350F. Grease two 8-inch cake pans and set aside.
Prepare the cake. In a large mixing bowl, mix your dry ingredients until combined. Add the wet ingredients and mix until a smooth batter remains.
Distribute the cake batter evenly amongst the two cake pans. Bake for 25 minutes, or until a skewer comes out clean. Remove from the oven and let the cakes cool completely.
Prepare the syrup. Whisk together the coffee with the powdered sugar until combined.
Prepare the frosting. Whisk together the coffee granules with the warm milk. Pour into a large mixing bowl. Add the rest of the ingredients and beat together, until smooth and fluffy.
Slice the two cakes in half. Assemble the cake by placing the first cake on a flat surface. Spread a generous layer of the coffee syrup over the top completely. Add a heaping 1/4 cup portion of the frosting and spread over the syrup. Place the next slice of cake on top. Repeat with the syrup layer, followed by the frosting layer. Repeat until you have a four layer cake. Spread the remaining frosting all around and on top of the cake. Sift cocoa powder all over it.
TO STORE: Place leftover slices of the cake in a sealable container and store in the refrigerator for up to 1 week. Let the cake sit at room temperature for 30 minutes, before enjoying it.TO FREEZE: Keep cake in a freezer friendly container and store in the freezer for up to 6 months.