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Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
Add the eggs, buttermilk, vegetable oil, and vanilla extract. Beat on medium speed until fully combined.
Slowly pour in the hot coffee, mixing until smooth. (The batter will be quite thin—this is normal.)
Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool completely in the pans before frosting.
Step 2: Make the Chocolate Frosting
In a large bowl, cream the softened butter until light and fluffy.
Gradually add the cocoa powder, powdered sugar, and salt, alternating with splashes of milk to keep the mixture smooth.
Beat in the vanilla extract until the frosting is rich, creamy, and spreadable.
Step 3: Prepare the Hot Fudge Sauce
In a medium saucepan, combine the heavy cream, corn syrup, cocoa powder, sugar, and chocolate chips.
Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil and becomes thick and glossy.
Remove from heat and stir in the vanilla extract. Let it cool slightly before serving.
Step 4: Assemble and Serve
Place one cake layer on a serving plate and spread a generous amount of frosting over the top.
Add the second cake layer and cover the entire cake with the remaining frosting.
Chill the frosted cake in the refrigerator for about 20 minutes to set.
To serve, warm the hot fudge sauce and drizzle it generously over each slice. Add a scoop of vanilla ice cream for an even more decadent dessert!
Serving and Storage Tips:
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