Heat oven to 335ºF and prepare two 9” cake pans with cake goop or another preferred pan release.

Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in the bowl of your stand mixer with the paddle attachment. Mix on low for 5 seconds just until combined.

Add in the eggs, buttermilk, oil, and vanilla. Mix on medium speed for 2 minutes and scrape the bowl.

Turn the mixer down to low and add in the hot coffee. Mix until just combined.

Pour the batter into your prepared cake pans.

Bake the cakes for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Cool the cakes in the pan for about 15 minutes, then invert onto wire racks to cool completely before frosting.

For the frosting, combine the chocolate chips, corn syrup, milk, and vanilla in a heatproof bowl. Microwave for 30 seconds and stir, then heat in 10-second increments and stir until fully melted and smooth. Let the chocolate mixture cool until it's barely warm.

Mix the butter, powdered sugar, cocoa powder, and salt in the bowl of your stand mixer on low speed until combined, then on high speed for about 1 minute until light and fluffy.

Add the cooled melted chocolate mixture to the butter mixture. Mix until smooth and fluffy.

Use the frosting immediately or store it in a piping bag for decorations.