• Preheat oven to 350ºF, grease, and dust with cocoa powder 2x8” or 3X6" cake pans, and set aside. 
• Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in the bowl of your stand mixer and mix on low for 1 minute.
  2 cups All-purpose flour, 1½ teaspoon Baking powder, 1½ teaspoon Baking soda, 2⅓ cups Sugar, 1 cup Cocoa powder, ½ teaspoon Salt
• Mix the eggs, buttermilk, oil, mayonnaise, and vanilla in a separate bowl, then add to the flour mixture and mix on medium speed for 2 minutes. Scrape the bowl as needed.
  2 Eggs, ½ cup Oil, 1 cup Buttermilk, ¼ cup Mayonnaise, 1 tablespoon Vanilla extract
• Bring the speed down and add the hot coffee and mix until just mixed. 

  DO NOT OVERMIX.
  1 cup Coffee
• The batter will be thin and that’s okay. Pour the batter into the prepared pans, and bake for 40-45 minutes until an insert into the center comes out clean.
• Cool the cakes in the pan for about 15 minutes then invert onto wire racks to cool completely before frosting. 

HOW TO MAKE CHOCOLATE FUDGE FROSTING

• Heat the cream until just steaming and pour over chocolate Let it sit for 5 minutes and whisk until smooth.
  ¾ cup Heavy cream, 1¼ cup Semi-sweet chocolate chips
• Place the softened butter and cream cheese in the bowl and set your whisk attachment. Whisk until smooth.
  2 tablespoon Cream cheese, ¾ cup Butter
• Sift the cocoa powder and powdered sugar into the butter and continue whisking. It will be dry and crumbly at first, continue to whisk until it becomes smooth.
  ½ cup Cocoa powder, 2-3 cups Powdered sugar
• Add in the milk 1 tablespoon at a time. Then add vanilla and salt. Whisk on high until fluffy. 
  1 teaspoon Vanilla extract, 2-3 tablespoon Milk, ½ teaspoon Salt
• whisk in the cooled chocolate ganache from step one. The frosting will be soft. Chill for 20 minutes if you want it to be firmer.