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Preheat the oven to 350°F. Grease two 9-inch cake pans and line the bottoms with parchment paper.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt.
In a separate bowl, whisk together the eggs, buttermilk, oil, vanilla and hot coffee.
Pour the wet ingredients into the dry ingredients and mix just until blended and smooth. Be careful not to overmix.
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
To make the frosting, beat the butter until smooth. Gradually add the confectioners’ sugar, cocoa powder, heavy cream and vanilla. Beat on high speed until light and fluffy.
Once the cakes are cooled, spread a generous layer of frosting on one cake layer. Top with the second cake layer and spread the remaining frosting all over the top and sides.
Serve and enjoy this decadent chocolate cake! Store any leftovers covered in the fridge for up to 5 days.