Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Mix Dry Ingredients:
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar until evenly combined.
Add Wet Ingredients:
Add eggs, buttermilk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed for about 2 minutes until smooth.
Add Coffee:
Stir in the hot brewed coffee until the batter is well combined and thin. (Don’t worry — it’s supposed to look runny!)
Bake:
Divide batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Cool Completely:
Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Make the Frosting:
In a large bowl, beat the softened butter until creamy. Add powdered sugar, cocoa powder, heavy cream, and vanilla extract. Beat on low speed until combined, then increase to medium-high and whip until smooth and fluffy.
Assemble and Frost:
Place one cake layer on a serving plate, spread frosting evenly, then top with the second layer. Cover the top and sides with the remaining frosting.
Serve:
Decorate with raspberries or chocolate chips if desired. Slice and enjoy!