1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch baking dish. This prevents sticking and helps the cake release cleanly.

2. In a large mixing bowl, whisk together sugar, flour, cocoa, baking soda, baking powder, and salt. This ensures all dry ingredients are evenly distributed before adding liquids.

3. Make a well in the center of the dry ingredients. Pour in the hot coffee, buttermilk, vegetable oil, eggs, and vanilla extract. The hot coffee will bloom the cocoa, deepening the chocolate flavor.

4. Using an electric mixer, beat on medium speed for 2 minutes. The batter will be thin, and that’s normal — it’s the key to a moist and tender cake crumb.

5. Pour the thin batter evenly into the prepared pans. Tap the pans lightly on the counter to remove air bubbles.

6. Bake in the preheated oven for 30–40 minutes, or until a toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs.

7. Remove cakes from the oven and let them cool in the pans for about 10 minutes. Then carefully remove them from the pans and transfer to a wire rack to cool completely before frosting.

8. Frost with your favorite buttercream, cream cheese frosting, or chocolate ganache. Decorate with Halloween sprinkles or black frosting for a spooky effect.