Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them with butter or cooking spray and dusting with flour.

In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.

In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and slightly frothy.

Gradually pour the wet ingredients into the dry ingredients and fold together until no streaks of flour remain. Stir in the hot coffee.

Evenly distribute the batter between the two prepared pans and bake for 30-35 minutes, checking for doneness with a toothpick.

For the ganache, heat the heavy cream in a saucepan until it simmers, then pour over the chopped chocolate and stir until smooth.

Once the cake layers are completely cooled, remove them from the pans, frost one layer with ganache, and top with the second layer, finishing with more ganache.