• Preheat your oven to 350°F (175°C). Grease 3 8-inch round cake pans, and line the bottoms with parchment paper.
• In a large bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt.
• In another bowl, whisk together the buttermilk, coffee, oil, eggs, and vanilla extract.
• Add the wet ingredients to the dry ingredients and mix until combined. Make sure there are no pockets of flour but avoid overmixing.
• Divide the batter equally between the prepared cake pans. Tap the pans on the countertop to remove any air bubbles. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few crumbs.
• Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before removing from pans and transferring them to wire racks to cool completely.

Fudge Frosting

• In a microwave-safe bowl or using a double boiler, melt the chocolate chips, honey, and heavy cream. Cool slightly.
• In a large mixing bowl or bowl of stand mixer fitted with paddle attachment, beat the butter until smooth and creamy.
• Add in the powdered sugar, cocoa powder, and salt. Beat to combine.
• Add the melted chocolate mixture and vanilla to the frosting mixture and beat until smooth and creamy.

Assemble Cake

• Place one cake layer on a serving platter. Spread a generous amount of frosting on top. Place the second cake layer on top of the frosting and spread a layer of frosting. Add the final cake layer and frost the top and sides of the cake with the remaining chocolate frosting.
• Optional, you can decorate with chocolate shavings, sprinkles, or anything else you like.