Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.

Mix the dry ingredients in a large bowl. Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.

Combine wet ingredients in a separate bowl. Beat eggs, then add buttermilk, coffee, oil, and vanilla extract. Mix until smooth.

Bring everything together by adding the wet ingredients to the dry ingredients. Stir gently until just combined - don't overmix! The batter will be thin, but that's exactly what you want.

Pour the batter evenly into your prepared pans. Tap them gently on the counter to release any air bubbles.

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. The tops should spring back when lightly touched.

Cool the cakes in their pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.

Make the frosting by beating softened butter until fluffy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream. Add vanilla and salt, then beat until light and creamy.

Assemble your cake by placing one layer on a serving plate. Spread frosting on top, add the second layer, then frost the top and sides.

Decorate with Easter flair using mini chocolate eggs, pastel sprinkles, or fresh flowers. Get creative and make it your own!