First, preheat your oven to 350°F and grease two 9-inch round cake pans. Additionally, line the bottoms with parchment paper because this prevents sticking completely. Furthermore, dust with cocoa powder instead of flour for extra chocolate flavor.

In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Moreover, make sure everything is evenly distributed before adding wet ingredients.

In another bowl, beat eggs, then add buttermilk, hot coffee, oil, and vanilla extract. However, let the coffee cool slightly so it doesn't cook the eggs.

Gradually pour wet ingredients into dry ingredients while mixing on medium speed. Additionally, the batter will be quite thin, but mix just until combined to avoid a tough cake.

Divide batter evenly between prepared pans and bake for 28-32 minutes. Moreover, test doneness with a toothpick inserted in the center. Subsequently, cool in pans for 10 minutes before turning onto wire racks.

In a heavy-bottomed saucepan, heat sugar over medium heat until it melts and turns amber colored. Additionally, swirl the pan occasionally but don't stir with a spoon. Then, carefully add cream and butter while whisking constantly. Finally, stir in salt and let cool completely.

Using chilled bowl and beaters, whip cream until soft peaks form. Subsequently, add powdered sugar and vanilla, then continue whipping until stiff peaks form.

Place one cake layer on serving plate and spread half the caramel over top. Then, add a layer of whipped cream and top with second cake layer. Finally, spread remaining caramel and cream, creating beautiful swirls for presentation.