• Preheat oven to 350 degrees. Generously butter and flour two 8u0022 cake pans.
• Sift flour and all dry ingredients in the bowl of a stand mixer. Using the paddle attachment, mix on low speed until combined.
• In a smaller bowl, combine buttermilk, oil, eggs, and vanilla.
• Add the wet ingredients into the bowl of the mixer with the dry ingredients and mix well on low speed. Add in hot coffee. Scrape down the sides of the bowl to make certain everything is well incorporated but do not over-mix.
• Pour batter into prepared pans and bake for 35-40 minutes or until a wooden skewer comes out clean. Cool for 30 minutes on wire racks. Run a sharp knife around the edges to loosen the cake then invert the pans to remove the cakes and cool completely.

For the Frosting

• While the cakes are cooling, sift confectioners sugar.
• Set aside.
• Chop the chocolate and place in a heat-proof bowl over a pan of simmering water. Stir gently with a rubber spatula until the chocolate melts. Set aside to cool to room temperature.
• In the bowl of a stand mixer, beat butter until light and fluffy- about 2-3 minutes. Add egg yolks and vanilla and beat on medium speed for another 1-2 minutes. Turn mixer to low and slowly add in sifted confectioners sugar- beat until smooth. Remaining on low speed, add in melted chocolate and coffee until creamy and light. DO not over-mix or whip. If the frosting is too runny, place it in the fridge for about 5 minutes to set up for decorating.
• On a cake pedestal, place one of the layers. Tuck strips of parchment paper or wax paper under the edges of the cake.
• Plop a small amount of frosting on the layer and push the frosting out to the edges of the cake.
• Top with the second layer. Again, with an off-set spatula, push another large dollop of frosting to the edges of the cake letting the frosting u0022fallu0022 onto the sides. See my video below. Continue decorating the sides. Remove parchment paper and wipe the pedestal base clean.