Prepare the Cake Layers:

Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

Add the buttermilk, vegetable oil, eggs, and vanilla extract. Beat with an electric mixer until smooth.

Slowly pour in the hot coffee and mix until the batter is combined (it will be thin).

Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Ganache Filling:

Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.

Pour the hot cream over the chocolate and let it sit for 2–3 minutes. Whisk until smooth and glossy. Allow the ganache to cool to a spreadable consistency.

Prepare the Frosting:

In a large bowl, beat the softened butter until creamy. Gradually sift in the powdered sugar and cocoa powder, mixing until combined.

Add the heavy cream and vanilla extract, beating until the frosting is fluffy and spreadable.

Assemble the Cake:

Place one cake layer on a cake stand or platter. Spread a thick layer of ganache over the top.

Add the second cake layer on top and spread a thin crumb coat of frosting over the entire cake. Refrigerate for 20 minutes to set.

Frost the cake with the remaining frosting, smoothing it with a spatula or creating decorative swirls.

Decorate and Serve:

Optional: Decorate with chocolate shavings, sprinkles, or a drizzle of extra ganache.

Slice and serve to your chocolate-loving guests!