Preheat an oven to 350°F/175°C. Grease 2 8-inch round cake pans, line with parchment paper.
In a large bowl, sift together the dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.
In a medium bowl, beat together eggs, oil and vanilla until smooth. Add buttermilk and mixed until combined. With a mixer on low speed, slowly add the wet mixture into the dry mixture. Then add hot water/coffee and stir to combine. Keep whisking until the batter is fully combined and smooth.
Pour the batter into a 9x5 loaf pan or your preferred cooking pan. Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and place it on a wire rack. Allow to cool completely.
Once it is completely cool, top with your favorite frosting. Refrigerate the cake for 30 minutes before cutting. The leftovers can be stored in an airtight container in the fridge for up to 5 days.