Preheat your oven to 325°F (165°C). Prepare three 8×2 inch round cake pans by greasing them with vegetable shortening and lightly flouring them. Place parchment circles on the bottoms for added ease of removal.

In a medium mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Whisk these dry ingredients together thoroughly and set aside.

In a separate bowl, blend the buttermilk, vegetable oil, and vanilla extract. Set this wet mixture aside.

In the bowl of your stand mixer, beat the softened butter on medium speed until it becomes smooth and creamy. Gradually add the sugar, continuing to mix for 3-5 minutes until the mixture is fluffy and light in color.

Incorporate the eggs one at a time, mixing well after each addition until the yolks are fully blended into the batter.

On low speed, begin adding the dry ingredients alternately with the buttermilk mixture, starting and ending with the dry ingredients (three additions of dry ingredients and two of wet). Mix just until everything is well incorporated.

Keeping the mixer on low, gradually pour in the hot coffee, blending until the batter is smooth and well mixed.

Evenly distribute the batter among the three prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the cakes to cool in the pans for 5-10 minutes before turning them out onto a wire rack.

Chill your mixing bowl and whisk attachment in the freezer for about 10 minutes before starting.

Once chilled, pour the whipping cream, powdered sugar, sifted cocoa, and vanilla extract into the bowl. Begin beating on low speed, gradually increasing to medium-high as the cream thickens.

Continue mixing until stiff peaks form, meaning the whipped cream will hold its shape firmly when the beaters are lifted.

In your mixer, beat the softened butter on low to medium speed until it’s smooth and creamy. Add in the vanilla extract and mix until combined.

Gradually add the powdered sugar, salt, and cocoa powder to the butter mixture. Add most of the milk, mixing on low speed initially, then increasing to medium as the ingredients come together.

Continue to beat the frosting for 3-5 minutes until it becomes light, fluffy, and smooth. Adjust the consistency with additional milk (a tablespoon at a time) if too thick, or add more powdered sugar if too soft.

Place the first cake layer on your cake plate or stand. Pipe a dam of chocolate buttercream around the edge of the layer using a piping bag or a ziplock bag with the corner snipped off.

Fill the inside of the dam with the prepared chocolate whipped cream.

Add the second cake layer and repeat the process. Fill any remaining gaps between the layers with more buttercream.

Frost the cake with a thin crumb coat layer and freeze for 15 minutes to set. Add the final layer of frosting, smoothing it out. For a decorative touch, use a cake comb to texture the sides, and pipe any remaining chocolate whipped cream on top using a star tip (Wilton 8B or similar).