Make the chocolate cake

• Preheat the oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment paper.
• Whisk the hot brewed coffee and Dutch-processed cocoa powder in a small bowl until smooth. Set aside.
• Sift the flour, sugars, baking soda, baking powder, and salt into a large mixing bowl. Whisk briefly to combine.
• Create a well in the dry ingredients. Add the eggs, buttermilk, oil, and vanilla. Whisk by hand until the batter is smooth.
• Slowly pour the warm cocoa-coffee mixture into the main bowl. Gently stir until the batter is uniform.
• Divide the batter evenly between the pans. Bake for 30–35 minutes, or until the internal temperature hits 205°F (96°C).
• Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Make the chocolate fudge frosting

• Add the chopped chocolate, butter, heavy cream, and sifted powdered sugar into a saucepan.
• Place over the lowest heat setting possible. Whisk constantly until the chocolate is melted and the sugar is fully dissolved.
• Pour the warm frosting through a fine-mesh strainer into a square pan to ensure a perfectly smooth, bubble-free texture.
• Place the pan in the refrigerator. Let it chill, stirring occasionally, until it thickens to a spreadable, fudge-like consistency.

Assembly

• Place the first cake layer on a plate and spread a generous amount of thickened frosting over the top.
• Add the second layer and coat the top and sides. The frosting should be thick enough to hold its shape while maintaining its signature mirror-shine.