1. Prepare the Oven
Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.
2. Mix the Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly combined.
3. Add the Wet Ingredients
Add the eggs, buttermilk, vegetable oil, and vanilla extract. Mix until the batter is smooth and well combined.
4. Add the Hot Coffee
Slowly pour in the hot coffee while mixing gently. The batter will become quite thin—this is exactly what you want. The hot liquid helps create a particularly moist and tender chocolate cake.
5. Bake
Pour the batter into the prepared pan. Bake for approximately 35–45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Do not overbake, because this cake is meant to stay soft and moist.
6. Cool the Cake
Let the cake cool in the pan for about 10–15 minutes, then carefully transfer it to a wire rack. Allow it to cool completely before adding the chocolate topping.
7. Make the Chocolate Sauce
Heat the heavy cream in a saucepan over medium heat until it is hot and just beginning to simmer. Do not let it boil vigorously.
Remove from the heat and pour the hot cream over the chopped chocolate. Let it sit for 2–3 minutes, then stir until completely smooth.
Add the butter and mix until glossy.
8. Cover the Cake
Place the cooled cake on a serving plate. Pour the warm chocolate sauce generously over the top, allowing it to drip down the sides.
For an extra-decadent finish, let some of the chocolate sauce pool around the cake.
9. Slice and Serve
Allow the chocolate topping to set slightly for 10–15 minutes, then slice and serve.
Tip: For an even richer, fudgier texture, refrigerate the finished cake for 1–2 hours before serving. The chocolate flavor becomes deeper and the slices become beautifully moist.
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