Let’s bake this incredibly Moist Chocolate Cake! First, prepare your oven and pans. Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans well and line the bottoms with parchment paper circles. Set them aside.

Prepare the cake batter using a simple two-bowl method. In a large mixing bowl, whisk together thoroughly all the dry ingredients: all-purpose flour, granulated sugar, packed light brown sugar, sifted cocoa powder, baking soda, baking powder, and salt. Ensuring these are well combined prevents pockets of leavening or cocoa.

In a separate medium or large bowl, whisk together all the wet ingredients: room temperature buttermilk, room temperature coffee, vegetable oil, room temperature eggs, and vanilla extract. Whisk until smooth and well combined.

Pour the combined wet ingredients into the large bowl containing the whisked dry ingredients. Using a whisk or a spatula (or an electric mixer on low speed), mix the wet and dry ingredients together just until combined. Scrape the bottom and sides of the bowl to ensure there are no hidden pockets of flour, but stop mixing as soon as you no longer see major streaks of dry ingredients. Avoid overmixing, which can make the cake tough. The batter may seem relatively thin.

Divide the batter equally among the three prepared cake pans. Gently tap the pans on the countertop a couple of times to release any large air bubbles. Place the pans in the preheated oven. Bake for 25-30 minutes, or until a wooden toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs attached.

Remove the cakes from the oven and let them cool in their pans on wire racks for about 10 minutes. Then, carefully run a thin knife or spatula around the edges and invert the cakes onto the wire racks. Peel off the parchment paper and let them cool completely before frosting.

While the cakes cool, make the rich Chocolate Fudge Frosting. First, prepare the melted chocolate mixture. In a medium microwave-safe bowl (or using a double boiler), combine the semi-sweet chocolate chips, honey, and heavy cream. Microwave at 50% power in 30-second intervals, stirring well after each, until the chocolate is completely melted and the mixture is smooth. Set it aside to cool slightly until it’s lukewarm or near room temperature – adding hot chocolate to butter can cause problems.

In a large mixing bowl (or the bowl of your stand mixer fitted with the paddle attachment), beat the room temperature butter on medium-high speed for 3-5 minutes until it is very smooth, pale, and creamy. Scrape down the bowl. Add the sifted powdered sugar, sifted cocoa powder, and salt. Start mixing on low speed until the dry ingredients are mostly incorporated (to avoid a mess), then increase to medium speed and beat until combined.

Add the cooled melted chocolate/honey/cream mixture and the teaspoon of vanilla extract to the butter/sugar mixture. Beat on medium speed until everything is fully incorporated and the frosting is smooth, creamy, and has a fudgy appearance. Scrape the bowl well. If it seems slightly too thick, you can beat in a splash of extra cream; if too thin (unlikely), beat in more sifted powdered sugar.

Assemble your masterpiece! Once the cake layers are completely cool, level the tops with a serrated knife if desired for perfectly even layers. Place the first cake layer onto your serving platter or cake stand. Spread a generous layer of the fudge frosting evenly over the top (about 1 cup).

Carefully place the second cake layer on top. Add another generous layer of frosting. Place the third and final cake layer on top. Use the remaining chocolate fudge frosting to cover the top and sides of the entire cake. Use an offset spatula to smooth the frosting or create decorative swirls and textures.

Optionally, decorate the cake further with chocolate shavings (made with a vegetable peeler on a chocolate bar), chocolate sprinkles, chocolate chips, or fresh berries like raspberries. Chill the cake briefly to help the frosting set before slicing. Serve at room temperature for the best flavor and texture.