While the cakes cool, make the chocolate coffee syrup. Whisk together water, brewed coffee, sugar, sifted cocoa powder, and vanilla extract in a small sauce pan. Bring the mixture to a boil over medium-high heat for 4 - 5 minutes.
Once the coffee syrup cooled to warm or room temperature, brush about 2 -3 tablespoons (30- 45 ml) over the tops of the cooled and leveled cakes. Place the cake layers in the fridge for 1 - 2 hours before frosting.