1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. In another bowl, whisk together the buttermilk, coffee, oil, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until combined (avoid overmixing).
5. Divide the batter equally between the prepared cake pans. Tap the pans on the countertop to remove any air bubbles.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few crumbs.
7. 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.
8. **For the Chocolate Frosting:** (Instructions for frosting creation are missing, assuming standard method of creaming butter, adding powdered sugar, cocoa, salt, then melting chocolate chips, adding honey, heavy cream, vanilla, and combining.)
9. Ice cake by spreading a generous amount of frosting on top. Place the second cake layer on top of the frosting and spread a layer of frosting.
10. Add the final cake layer and frost the top and sides of the cake with the remaining chocolate frosting.
11. Enjoy!!
