Preheat your oven to 350°F (175°C).

Grease and line two 9-inch round cake pans with parchment paper for easy removal.

In a large mixing bowl, whisk together 1¾ cups of all-purpose flour, ¾ cup of unsweetened cocoa powder, 2 cups of granulated sugar, 1½ teaspoons of baking powder, 1½ teaspoons of baking soda, and ½ teaspoon of salt until well combined.

Add 2 large eggs, 1 cup of buttermilk, ½ cup of vegetable oil, and 2 teaspoons of vanilla extract to the dry mixture. Whisk by hand or use an electric mixer until the batter is smooth and fully combined.

Slowly pour in 1 cup hot brewed coffee.

Mix gently until incorporated. The batter will be thin—this helps create a moist texture.

Divide the batter evenly between the prepared pans.

Tap the pans lightly on the counter to release air bubbles.

Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes.

Then carefully transfer them to a wire rack and allow to cool completely before frosting or serving.