Preheat your oven to 350°F (180°C) and prepare two 8-inch round cake pans.

In a large mixing bowl, combine the eggs, vegetable oil, vanilla extract, kosher salt, buttermilk, and granulated sugar. Mix until smooth.

Sift cocoa powder into the wet mixture, then add all-purpose flour, baking powder, and baking soda. Mix gently until just combined.

Fold in the hot brewed coffee until fully incorporated. The batter will be thin.

Divide the batter between the prepared pans and bake for 30-40 minutes. Check for doneness with a toothpick.

Cool the cakes in the pans for 10 minutes, then invert onto a wire rack to cool completely.

For the ganache, simmer heavy cream in a saucepan, then pour over chopped dark chocolate. Let sit, then whisk until smooth.

Frost the cooled cakes with ganache and let it set before serving.