Preheat your oven to 175°C (350°F) and grease three 8-inch round cake pans with unsalted butter or cooking spray. Line the bottoms with parchment paper.

In a large mixing bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt for about 1-2 minutes until combined.

In another large bowl, cream together softened unsalted butter and granulated sugar using an electric mixer on medium speed for 3-5 minutes until light and fluffy.

Add large eggs one at a time to the butter and sugar mixture, mixing well after each addition, then blend in vanilla extract and vegetable oil until smooth.

Gradually add the dry ingredients to the wet mixture in thirds, alternating with the buttermilk, mixing until just combined.

Slowly stir in the hot coffee until the batter is thin and smooth.

Divide the batter evenly among the prepared pans and bake for 30-35 minutes, checking for doneness with a toothpick.

Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.