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1
Preheat the oven to 350.
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2
Butter and flour two 10-inch round cake pans.
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3
In a large bowl, sift the flour with the cocoa, baking powder, baking soda and salt.
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4
Stir in the sugar.
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5
In a medium bowl, mix the eggs with the vanilla until blended, then whisk in the buttermilk, melted butter and coffee.
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6
Whisk the liquid ingredients into the flour mixture.
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7
Scrape the batter into the prepared pans and bake for 1 hour and 5 minutes, or until a tester inserted in the center of each cake comes out clean.
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8
Transfer the cakes to a rack and let cool for about 30 minutes.
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9
Run a knife around the edge of each cake; invert the cakes onto the rack and let cool completely, about 2 hours.
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10
Set 1 of the cakes on a cake circle.
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11
Using a serrated knife, cut the cake in half horizontally; set the top aside.
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12
Spread a 1/3-inch-thick layer of Vanilla Buttercream over the cake bottom; be sure to spread it all the way to the edge of the cake.
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13
Sprinkle the Skor bits over the buttercream and cover with the top cake layer.
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14
Frost the top and side of the cake with a thin, even layer of Vanilla Buttercream.
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15
Refrigerate the cake for 1 hour.
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16
Dust a work surface with cornstarch and roll out the fondant to a 13 1/2-inch round.
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17
Roll the fondant onto the rolling pin and unroll it over the cake.
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18
Smooth the surface of the fondant and trim around the base of the cake.
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19
Decorate the cake as desired
