Step 1

Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8" (20cm) baking pans with parchment paper. Set aside.

Step 2

Make the cake: In a medium bowl combine flour, cocoa, sugar, baking powder, salt, and espresso powder and stir to combine. Set aside.

Step 3

In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat oil, eggs, buttermilk, and vanilla* just until combined. Stir in dry ingredients to combine. Slowly mix in hot water until combined. Be cautious that you don't burn yourself! The batter will be very thin.

Step 4

Divide batter into the two prepared baking pans equally. Bake for 20-25 minutes or until a toothpick in the center comes out clean. Don't overbake. I baked mine for 22 minutes. Let cool in the pan for about 15 minutes. Then remove from pan and transfer to a cooling rack. Let cool to room temperature.

Step 5

Make the frosting: Mix butter until creamy. Add powdered sugar and mix until combined. Stir in melted chocolate until creamy. The melted chocolate shouldn't be hot. After melting, let stand 10 minutes.

Step 6

Cut a thin layer off the tops of your cakes to create a flat surface. Place one cake layer on a cake stand, turner or serving plate. Remove 1/2 cup of the frosting for decoration. Spread the half of the remaining frosting over the cake. Place the second cake layer on top and frost the outside and the sides of the cake with the remaining frosting. Decorate with chocolate chips and the reserved frosting. Chill in an airtight container in the fridge for at least 3 hours.

Step 7

Leftovers will stay fresh up to 4 days. Let cake come to room temperature before serving.