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Preheat oven to 350 degrees. Grease and flour two 9-inch baking pans (or line with parchment paper circles) and set aside.
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In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt.
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Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in hot coffee with a rubber spatula.
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Batter will be very runny.
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Pour batter evenly between the two pans and bake on middle rack of oven for about 35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
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Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake.
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Place a wire cooling rack over top of each pan.
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Wearing oven mitts, use both hands to hold the racks in place while flipping the cakes over onto the racks.
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Set the racks down and gently thump on the bottom of the pans until the cakes release.
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Cool completely before handling or frosting.