1 Preheat the oven and prepare the pans and bowls: Heat the oven to 350˚F. Place parchment paper circles in the bottoms of two 8-inch wide, 1 1/2-inch deep round cake pans; coat the pans with nonstick spray.
Place the bowl and whisk (stand mixer, hand mixer, or stand-alone bowl and whisk) you’ll use for making whipped cream in the freezer.
2 Make the cake: To a large bowl add both the granulated and brown sugars, breaking apart any large clumps of brown sugar with your fingers. Add the flour, cocoa powder, baking powder, baking soda, and salt and whisk to combine.
In a separate bowl, whisk together the eggs, buttermilk, oil, and extract. Add the wet ingredients to the dry ingredients and stir to combine. Gradually whisk in the hot coffee to form a fairly loose batter.
3 Divide the batter and bake the cake: Divide the batter between the cake pans and bake until a toothpick…