Preheat your oven to 350°F (177°C). Grease two 9-inch cake pans and line them with parchment paper.

In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using). Set this mixture aside.

In another bowl, mix the vegetable oil, eggs, and vanilla extract together until all the ingredients are combined.

Add the buttermilk to the egg mixture and mix until well blended.

Pour the wet ingredients into the dry ingredients. Add the hot coffee, and whisk or beat on low speed until you have a smooth batter.

Divide the batter evenly between the prepared pans. Bake in the preheated oven for 23-26 minutes or until a toothpick inserted in the center comes out clean.

Remove the cakes from the oven and let them cool in the pans for a while. Then transfer them to a wire rack to cool completely.

Beat the softened butter in a bowl until creamy—about 2 minutes.

Add the confectioners’ sugar, cocoa powder, heavy cream (3 tablespoons), salt, and vanilla extract. Mix on low speed for 30 seconds, then increase to high speed and beat for 1 full minute.

Check the frosting consistency and adjust as needed with additional confectioners’ sugar or cream.

If the cooled cakes are domed, use a serrated knife to trim the tops for a flat surface.

Place one cake layer on your serving plate, frost the top evenly, and then place the second layer on top. Use the remaining frosting to cover the top and sides of the cake.

For added decoration, sprinkle semi-sweet chocolate chips on top if desired.

Refrigerate the cake uncovered for at least 30-60 minutes before slicing.