Preheat your oven to 350°F (175°C) and prepare three 9-inch round cake pans by greasing and lining with parchment.

In a large bowl, sift together the dry ingredients: flour, cocoa powder, sugar, baking powder, baking soda, and salt.

In another bowl, whisk together the wet ingredients: eggs, buttermilk, vegetable oil, and hot coffee.

Gradually pour wet ingredients into dry, stirring gently until just combined.

Divide the batter among the prepared pans and bake for approximately 25 minutes.

Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Heat heavy cream until simmering, then pour over chopped white chocolate to make the ganache.

For frosting, beat room temperature butter, adding cocoa powder and powdered sugar gradually.

Assemble the cake by layering with ganache and frost the completed layered cake.

Let the frosted cake set for 30 minutes before slicing and serving.