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Grease two 9-inch round pans and line the bottoms with rounds of parchment.
Get a large bowl and measure the sugar, flour, cocoa, baking soda, baking powder, and salt into it. Use a whisk to combine the dry ingredients well and set aside. Lightly beat the eggs in a medium bowl just to break them up. Add the buttermilk, oil, and vanilla and stir to combine.
Pour the wet ingredients into the dry ingredients and fold together with a silicone spatula until combined, forming a dense, thick mixture (you can use a hand mixer on low instead). Add the coffee and mix to form a smooth, thin batter. Your finished batter will be notably thinner than typical cake batter, so don’t worry; it’s supposed to be that way.
Divide the batter between the two prepared pans and bake until the center springs back when you press it lightly, about 35 minutes. This is a moist, dense cake and a few crumbs may still cling to a cake tester even when it’s fully baked. Cool the pans on a wire rack for 10 minutes, then turn the cakes out onto the rack and peel the paper from the bottoms. Cool the layers completely before frosting. Well wrapped, this cake freezes well for up to 3 months. Covered and kept at room temperature, the cake will be good for about 3 days before it dries out. Love the recipe? Leave us stars and a comment below