Preheat oven to 350 and get two 8-inch spring pans sprayed with cooking spray; line the bottoms with parchment.
In a large bowl add the flour, sugar, cocoa, baking power, baking soda, salt and whisk together to remove any clumps.
In a separate bowl whisk together eggs, oil, buttermilk, and vanilla. Now pour hot coffee into the flour mixture, followed by the oil, egg, buttermilk mixture. Using a spatula mix everything together. Be careful not to over mix.
Pour batter evenly into prepared pans. If you want to be exact, use a scale to make sure each cake weighs the same, approximately 720 grams per pan. It's around 3 cups per pan. If you want to pour into a 9X13 inch baking tray that will work too!
Place cakes in oven for 30-40 minutes or until toothpick inserted into centre of cake comes out clean.
While cake is baking, let's whip up the butter cream. In a bowl add the butter, powdered sugar, cream, salt, and vanilla. Using a hand mixer, mix together until nice and smooth. If icing is too stiff feel free to add in an additional tablespoon or two of cream.
Remove cakes from oven and place on a cooling rack; let cool completely in the pans.
Once cakes are totally cooled, remove from pans. Place one of the cakes on a serving tray and add a layer of icing. Next flip the second cake upside down and place on top of the iced cake. Add the rest of the icing on top of the cake and spread evenly!
Thats it! Enjoy your celebration!!!
