Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans thoroughly and line the bottoms with parchment paper.

In a small bowl, combine half of the Dutch-processed cocoa powder with the hot brewed coffee. Whisk until smooth.

In a large mixing bowl, sift together the all-purpose flour, remaining cocoa powder, granulated sugar, baking soda, baking powder, and fine sea salt.

Add the large eggs, buttermilk, vegetable oil, and pure vanilla extract to the mixture and whisk until smooth.

Pour the bloomed cocoa-coffee mixture into the cake batter and mix gently until fully incorporated.

Divide the batter evenly between the prepared cake pans and bake for 30 to 35 minutes, until a toothpick comes out clean.

Once baked, allow the cakes to cool on a wire rack for about 10 minutes before turning them out.

Melt the semi-sweet chocolate, unsalted butter, heavy cream, and sifted powdered sugar in a saucepan over low heat until smooth.

Strain the frosting through a mesh strainer into a bowl and chill in the refrigerator until thickened, about 30 minutes.

Assemble the cake by frosting the top of the first layer, placing the second layer on top, and covering the entire cake with frosting.

Allow the assembled cake to sit at room temperature for about 15 minutes before slicing.