• Preheat Oven to 350℉
• In a large bowl add in all the dry ingredients and sift.
• Add in both sugars and whisk, there may be leftover brown sugar clumps and that's perfectly okay.
• Add in eggs, oil, vanilla, and buttermilk.
• Mix all the ingredients until thoroughly mixed, remembering to scrape the sides and the bottom.
• Pour in the hot coffee and melted butter and mix.
• Separate the batter into 2 greased and parchment lined 8in cake pans and bake for 22-24 minutes. Not all ovens bake at the same time so start checking after 20 minutes and then gradually add 4 or 2 minutes until the cakes are done. Once the cakes are finished baking take them out and allow them to cool.

Chocolate Buttercream

• In a small microwaveable bowl place the chopped chocolate in and add in the heavy cream. Microwave for 45 seconds. Once the timer is done cover the top with saran wrap or a lid to allow the heat to circulate inside. Let it sit for 5 minutes and then mix. This mixture should be smooth and shiny.
• In a stand mixer place the cream cheese in the bowl and mix until soft. Add the butter and whip for 4 minutes on medium, scraping the sides making sure the cream cheese and butter are fully incorporated.
• Add in the cooled chocolate mixture and mix until combined. And then add in the sifted cocoa powder and powder sugar and vanilla. Turn the mixer on low and once everything has been incorporated mix on medium high for 5 minutes.
• Once the cakes are cooled frost and enjoy the cake.