Hello Ladies, thanks so much for the help and the reference!
I had to get it done Monday pm. so I ended up doubling the cake recipe and using 9.5 and 7” cake springforms. I filled them just slightly more than 1/2 full and had extra batter to make about 6 cupcakes. I wrapped the pans with homemade magic strips and they took 40-45 minutes to bake.
I split the layers and put a not-too-sweet fudge filling (from Rosie’s Bakery Baking book) inside. I also made a coffee buttercream (just one recipe) from Rose’s book and put a thin layer between the layers, then frosted the whole thing with it. I didnt pipe at all, just used an offset to smooth out and I decorated with Sharffenberger cocoa nibs. I must say, i was very happy with how it looked.
Also, this is the best tasting cake I ever made! Everyone loved it—particularly because it was not too sweet. I will make this again for sure.