Heat oven to 335ºF and prepare two 9” cake pans with cake goop or another preferred pan release
Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in the bowl of your stand mixer with the paddle attachment. Mix on low 5 seconds just until combined.
Add in the eggs, buttermilk, oil and vanilla and mix on medium speed for 2 minutes. Scrape the bowl.
Turn the mixer down to low and add in the hot coffee and mix until just its just combined.
Pour the batter into your prepared cake pans.
Bake the cakes for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pan for about 15 minutes (or until the pan is barely warm to the touch) then invert onto wire racks to cool completely before frosting.
Chocolate Buttercream Instructions
Combine the chocolate chips, corn syrup, milk, and vanilla in a heat proof bowl. Microwave for 30 seconds and stir and then heat in 10-second increments and stir until it is fully melted and smooth. Let the chocolate mixture cool until it's barely warm.
Mix the butter, sugar, cocoa powder, and salt in the bowl of your stand mixer on low speed with the paddle on high speed for about 1 minute until light and fluffy. You can also use a large bowl and an electric mixer if you prefer.
Add the cooled melted chocolate mixture to the butter mixture and mix until it is smooth and fluffy.
The frosting can be used immediately to frost a cake or put into a piping bag for decorations.
Cover it with plastic wrap and store it at room temperature for 3 days. If you plan to keep it longer, keep it in an airtight container in the refrigerator or freezer.
You can freeze your layers by wrapping them in plastic wrap and then freezing them until you need them. Freezing your layers locks in moisture so they don't go stale. If you want your cakes to be super moist, you can add an extra ounce of oilTo make your easy chocolate cake recipe egg-free, use a commercial egg replacer like King Arthur egg replacer or sugar free applesauce instead of the eggs.