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Preheat oven to 350°F. Grease and flour a 9 x 13-inch baking pan or line with parchment paper. Set aside.
In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until combined and no cocoa clumps remain.
Add the eggs, oil, and buttermilk. Whisk well until combined.
Add the hot coffee (or hot water) and whisk until the batter is smooth. The batter will be thin.
Transfer the batter to the prepared baking pan. Tap gently on the counter to release air bubbles.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Start checking at 30 minutes.
Cool completely in the pan before frosting.
Melt the butter in a saucepan over medium-low heat.
Whisk in the cocoa powder and cook over low heat for 2 minutes, stirring constantly. Do not let it boil.
Remove from the heat. Add the sifted powdered sugar and buttermilk, whisking until smooth.
Add the vanilla and whisk to combine. The icing should be glossy and spreadable. If too thick, add extra buttermilk one tablespoon at a time.
Spread the warm icing over the cooled cake. Let the icing set for 15 to 20 minutes before slicing and serving.