Preheat oven 350°.

In a medium bowl combine cocoa with coffee/water and instant coffee mixing with a wire whisk until smooth.

Allow this mixture to cool.

In a large bowl of a mixer, beat on high the butter and sugar, until pale in color and smooth.

Add in the eggs, and vanilla and lavender extracts and mix on medium until well blended together. Stopping to scrape down the sides as needed.

In another medium bowl whisk flour with baking soda, salt, and baking powder so there are no lumps.

Add in the eggs, and vanilla and mix on medium until well blended together.

On low-speed mix in flour mixture and cocoa mixture.

Do not overbeat.

Prepare 3 8" baking pans with parchment on the bottom and baking spray on the sides for easy removal of the cake after it's baked.

Divide the batter evenly in the 3 pans.

Bake for 25-30 minutes or until a toothpick comes out clean.

Cool the cakes in the pans for 5-10 minutes.

Then turn the cakes out on a cooling rack until completely cooled.

Then wrap cakes in plastic wrap and refrigerate until cold or ready to frost.

I refrigerate the cakes so they don't slide, fall apart or crumble when layering them. Cold cake is firmer to work with and the frosting will spread easier without getting crumbs in the frosting as well. A couple of hours or overnight. You can also freeze the cakes. If you're freezing for more than a day or so, wrap them in plastic wrap then foil, so they'll hold their shape well and prevent air from getting to them. Cakes can be frozen for up to 2 months.