Heat oven to 350°F and grease two 6-inch round cake pans (or one 8-inch pan); line bottoms with parchment.
Whisk flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl.
Add eggs, buttermilk, oil, and vanilla; whisk until smooth.
Slowly whisk in hot coffee until the batter looks glossy and thin.
Pour into prepared pans and bake 22–28 minutes for 6-inch pans (30–35 minutes for one 8-inch pan), until a toothpick comes out with a few moist crumbs.
Cool in pans 10 minutes, then turn out and cool completely before frosting.
Make frosting: beat cream cheese and butter until smooth, then beat in powdered sugar, vanilla, salt, and enough cream to make it fluffy and spreadable.
If using two layers, level tops, spread frosting on one layer, stack, then frost the top and sides.
Swirl extra frosting on top and dust lightly with cocoa or chocolate shavings (optional).
Prep Time: 25 minutes
Kcal: ~480 kcal per serving (estimate)
Final line: Save this cake and tell me: with coffee or milk?
