Mix all the dry ingredients together.
Add buttermilk, oil, eggs and vanilla. Mix just until combined.
Add the hot coffee and mix until you have a smooth batter.
Divide between two parchment-lined 8-inch cake pans.
Bake at 350°F for 25–30 minutes, or until a toothpick comes out with a few moist crumbs.
Cool in the pans for 15 minutes, then transfer to a wire rack and cool completely.
Trim the tops if needed, then get ready for the chocolate ganache!
