Preheat oven to 350°F. Prepare three 8 inch round pans with baker's floured spray (or grease and line with parchment rounds).

Mix together all dry ingredients (flour, sugar, baking powder, and salt) in a stand mixer with a paddle until fully combined.

Mix bits of room-temperature butter into the dry mix on a low speed. Continue to mix until no large lumps of butter are visible, and the mixture looks crumbly.

Pour in eggs and mix on low until just incorporated. Mix in the buttermilk on low speed. Add in vanilla and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.

Divide batter evenly between the prepared cake pans (I find a kitchen scale helpful for this part). This guarantees your layers will bake to be the same height. Bake for 34-37 minutes (or until a toothpick comes out clean). Allow cake layers to cool for 10-15 minutes before removing from pans. Cool completely before frosting. Set in the fridge or freezer to accelerate the cooling process if desired.

Once your cakes are cool, level them and cut each one in half horizontally (to make thinner layers, so the cake drizzle flavor reaches the entire cake).

Use a squeeze bottle (or basting brush) to infuse each layer with the coffee liqueur mixture.

Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined.

Spread a small bit of frosting on your cake circle (so it doesn't slide), and center the first cake layer on your circle. Pipe a small 'dam' of frosting around the cake layer rim. Add a layer of neufchatel filling and then a layer of chocolate filling. Repeat with your remaining cake layers, adding the last one on top.

Now you're ready to crumb-coat . If you're unfamiliar with crumb-coating, it's just what it sounds like - a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer.

Once your crumb coat has set (this takes about 5-10 minutes in the fridge), add your final layer of frosting and smooth. I like to use an offset spatula and bench scraper for this part.

Pipe small stars of frosting around the upper rim of the cake and sprinkle with chopped chocolate. Using your small sifter, sprinkle the top of the cake with a dusting of cocoa powder. Add a rim of chopped chocolate around the base of the cake. Serve and enjoy!