• Preheat Oven: Preheat your oven to 350°F (177°C). Grease and flour three 6-inch or two 8-inch round cake pan.
• In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
• Add the eggs one at a time to the dry ingredients, mixing well after each addition.
• Add the buttermilk, oil, melted butter, and vanilla extract to the bowl. Mix until the batter is well combined.
• Slowly pour in the hot brewed coffee, mixing gently until it’s fully incorporated. The batter will be thin, which is normal.
• Pour the batter evenly into the prepared cake 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 them to a wire rack to cool completely before frosting.

Chocolate Fudge Frosting

• Heat the heavy cream in a small saucepan (or microwave) until steaming (do not boil).
• Combine the cocoa powder and chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1 minute. Whisk until fully melted and smooth. Set aside and allow the mixture to cool to room temperature.
• In a stand mixer or large bowl using a hand mixer, beat the butter on medium-high speed for 3–4 minutes, until pale, creamy, and fluffy.
• With the mixer on low speed, gradually add the cooled chocolate mixture to the whipped butter.
• Once incorporated, increase speed to medium-high and beat for 2–3 minutes, until the frosting lightens in color and becomes fluffy and smooth.
• Add the powdered sugar, salt, and vanilla.
• Beat on low until combined, then on medium-high for 1–2 minutes until fully whipped and glossy. If the frosting is too thin, refrigerate it for 15 minutes, then beat again. Frost onto your cake and enjoy!