Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them and dusting with flour.

In a large mixing bowl, whisk together all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.

Add eggs, milk, vegetable oil, and vanilla to the dry ingredients and mix until smooth and creamy using a handheld mixer.

Carefully stir in hot coffee until just combined, aiming for a thin batter.

Divide the batter between the cake pans and bake for 30-35 minutes, or until a toothpick comes out clean.

Allow the cakes to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.

For the frosting, beat softened butter until creamy, then gradually mix in powdered sugar and cocoa powder until smooth. Add heavy cream and vanilla, beating until fluffy.

To assemble, place one cake layer on a serving plate and top with frosting, then stack the second layer and frost the entire cake.

Slice and serve your chocolate cake, enjoying with milk or ice cream if desired!