• Preheat oven to 350 degrees F. Grease and flour two 9x2 inch round cake pans.
• Whisk together the flour, cocoa powder, baking soda and salt. Set aside.
• In a large mixing bowl, combine the oil, melted butter and brown sugar. Beat with an electric mixer until well blended, then add the eggs and beat well. Beat in the vanilla.
• By hand or using lowest speed of the mixer, add the dry ingredients alternately with the buttermilk. Stir until fully blended.
• Pour the hot coffee over the batter and stir until blended.
• Pour batter into pans and bake at 350 for 30-35 minutes or until a cake tester comes out clean. Let cool in pans for 10 minutes. Turn from pans and cool.

Chocolate Ganache Frosting

• Chop the chocolate and put it in a heatproof bowl, such as the stand mixer bowl.
• In a small saucepan or in the top of a double boiler, combine the cream, corn syrup, and coffee. Heat over medium, stirring often until steaming.
• Pour over the chocolate and stir until chocolate has melted. Chips don't always melt as easily as chopped chocolate, so if using chips you might want to add the chips to the saucepan rather than pour the cream of the chips. Another fix is to just set the bowl in a skillet of simmering water and stir.
• Let cool slightly, then place in refrigerator and stir every 15 minutes until spreadable. How long it takes will depend on the chocolate you used. If using chocolate chips, it usually thickens pretty quickly.
• Use about ¼ of the frosting between the layers. Then spread ½ of what is left on the sides and the rest on the top.