Let’s bake this incredible chocolate cake:

1. Prepare Oven and Pans:

Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans, line bottoms with parchment paper, and grease/flour (or cocoa-dust) the parchment/sides.

2. Combine Dry Cake Ingredients:

In a large bowl (stand mixer bowl preferred), whisk or sift together the flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt until well combined.

3. Combine Wet Cake Ingredients:

In a separate medium bowl, whisk together the buttermilk, vegetable oil, vanilla extract, eggs, and egg yolks.

4. Combine Batter:

With the mixer on low speed (or using a whisk/spatula), add the wet ingredients to the dry ingredients. Mix until just combined.

Carefully pour in the hot water (or hot coffee). Mix on low speed until smooth and fully combined. Batter will be thin.

5. Bake Cake Layers:

Divide the batter evenly between the three prepared cake pans. Tap pans gently on the counter to remove large air bubbles.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Do not overbake!

6. Cool Cakes:

Let cakes cool in the pans on wire racks for 10 minutes.

Carefully invert cakes onto wire racks, remove parchment, and let cool completely.

7. Prepare Chocolate Base for Frosting:

In a microwave-safe bowl or using a double boiler, melt the semi-sweet chocolate chips, honey, and heavy cream together. Stir until smooth. Let this mixture cool slightly until lukewarm but still fluid.

8. Make the Fudge Frosting:

In the clean bowl of your stand mixer (paddle attachment), beat the room temperature butter until smooth and creamy (about 1 minute).

Sift together the powdered sugar and cocoa powder. With the mixer on low speed, gradually add the sugar/cocoa mixture to the butter, potentially alternating with small amounts of milk/cream if needed to incorporate smoothly.

Add the salt and vanilla extract.

Beat in the slightly cooled melted chocolate/cream/honey mixture until combined.

Increase speed to medium-high and beat for 3-5 minutes until the frosting is smooth, creamy, and fluffy. Adjust consistency with tiny amounts of milk/cream if needed.

9. Assemble the Cake:

Level the tops of the completely cooled cake layers if necessary.

Place one cake layer on a serving platter or cake stand. Spread a generous amount of frosting evenly over the top (about 1 cup).

Place the second cake layer on top, spread with another cup of frosting.

Place the final cake layer on top (upside down for a flat top).

Apply a thin crumb coat of frosting over the entire cake and chill for 20-30 minutes.

10. Frost and Decorate:

Apply the remaining chocolate fudge frosting smoothly over the top and sides of the chilled cake.

Decorate as desired with chocolate shavings, sprinkles, chocolate chips, or piped frosting details.

11. Serve:

Serve the cake at room temperature for the best texture. Store leftovers covered at room temperature (if serving within a day or two) or in the refrigerator. Let refrigerated cake sit out briefly before serving.