In a saucepan, add the cream and bring it to a simmer. Pour the cream over the chocolate chips and allow it to sit for a couple of minutes. Whisk together until well combined and set aside for a couple hours.

Preheat your oven to 350 degrees F and butter or spray with a non-stick vegetable spray two 9 inch cake pans.

In a separate bowl, whisk the cocoa with the hot coffee until the cocoa has dissolved. Add in the buttermilk and mix until well combined.

In a bowl mix together the flour, baking soda, baking powder and salt.

In the bowl of your electric stand mixer fitted with the paddle attachment cream the butter and sugar until smooth. Add the eggs and vanilla and continue to mix until well combined.

Add half of the dry ingredients along with the cocoa/buttermilk mixture and mix that in, followed by the remaining half of the dry ingredients and cocoa/buttermilk mixture until incorporated.

Divide your batter evenly in the prepared pans. Bake the cakes for 30 to 35 minutes or until the toothpick inserted in the middle comes out clean. Allow to cool slightly in the pans, remove the cakes from the pans and cool completely before frosting.

Place one of the cakes on your serving plate and spread with about half of your chocolate frosting. Place the other cake layer on top of the frosting and cover the entire cake with the remaining frosting.

Enjoy!!