Swiss Meringue Buttercream
Combine sugar and egg whites in the bowl of stand mixer and place over saucepan with water. Bring water to simmer. Whisk constantly until mixture is hot and sugar is dissolved. Remove bowl from heat and whip mixture until stiff peaks form and meringue is cool. On low speed add in butter a few tablespoons at a time. Once butter has been incorporated increase mixer speed to high and beat for 1 minute. Beat in vanilla.
Devils Food Cake
Preheat oven to 350 degrees. Sift flour, cocoa powder, baking soda, baking powder and salt together in medium bowl. Beat butter for 1 minute and gradually beat in sugar. Beat until light in color and texture, about 4 minutes. Beat in eggs, one at a time, beat well after each addition. Reduce mixer speed and add flour in thirds alternating with the coffee. Bake until the cake springs back and a toothpick comes out clean about 25 minutes. Let cool 10 minutes on wire rack.
Grease the pan. (Tiered cake pan
Make batter according to the recipe.
Once the cakes are baked, cool slightly and carefully remove from the pan. Cool completely. Slice the cakes in layers following the graduated molded “tiers.” Spoon or pipe buttercream between the layers and top with a snowman pick (found in specialty shops like JoAnn’s, Hobby Lobby or Michaels. The cake pans can likely be found in those shops too).