Chocolate Layer Cake

Preheat your oven to 350°F (175°C). Generously grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper circles to prevent sticking.
In the large bowl of a stand mixer, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until they are fully combined and free of lumps.
In a separate medium bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until the mixture is smooth and fully emulsified.
With the mixer on low speed, gradually pour the wet ingredients into the dry ingredients. Mix just until the batter is combined, then carefully pour in the hot coffee and continue mixing on low until the batter is smooth and thin.
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in their pans on a wire rack for 10 minutes. Then, run a knife around the edges and invert the cakes onto the rack to cool completely before frosting.