Step 1

Preheat the oven to 350F (180 C) degrees.

Step 2

Line the bottom of two 8-inch round cake pans with parchment paper. Grease the sides of the pans, and lightly dust with cocoa powder. Set aside. *The sides of your pans must be at least 2.5 inches tall (5 cm). See recipe notes for additional pan sizes.

Step 3

In a very large bowl whisk together the flour, cocoa, baking soda, baking powder and salt. If the cocoa is lumpy, sift the cocoa first.

Step 4

In a separate large bowl whisk together the oil, sugar, eggs and vanilla extract. You can do this by hand or with an electric mixer. Then carefully whisk in the buttermilk.

Step 5

Carefully whisk the wet ingredients into the dry ingredients until there are no lumps. Very carefully whisk in the hot coffee.

Step 6

Pour the batter evenly between the two prepared cake pans and bake for 35-40 minutes until an inserted toothpick comes out clean. Allow the cakes to cool in their pans for at least 30 minutes before removing and continuing to cool on a wire rack.

Step 7

In a very large bowl, beat the butter until smooth and fluffy.

Step 8

Starting with the mixer on low speed, beat in 2 cups powdered sugar. Sift the powdered sugar first if it's lumpy.

Step 9

Beat in the cocoa powder and salt, again starting with the mixer on low speed. Sift the cocoa if it's lumpy.

Step 10

Beat in the rest of the powdered sugar about 1/2 - 1 cup at a time, alternating with 1-2 tablespoons of cream until the desired sweetness is reached and the frosting is thick and creamy.

Step 11

Ensure the cakes are completely cooled before getting started.

Step 12

If your cake layers are domed on the top, use a serrated knife to gently saw off the rounded top.

Step 13

Place one cake layer top side down on the plate or cake stand that you plan to serve it on. Frost the top of the layer to create an even layer about 1/4 - 1/3 inch thick.

Step 14

Place the second cake layer on top, top side down.

Step 15

Frost the sides and top of the cake with a swirly layer of frosting. If cake crumbs are getting mixed into the frosting, frost the sides with a very thin layer of frosting (this is a crumb coat). Place the cake in the fridge for 1 hour (keep the frosting at room temperature). Then remove the cake from the fridge and frost the sides and top with a thick layer of frosting.