Preheat the oven to 300° Fahrenheit.

Spray 3 8-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment circles and respray with nonstick cooking spray. Flour each pan and dump out excess. Set aside.

In a medium mixing bowl whisk together the hot brewed coffee and the ½ cup semisweet chocolate chips until the chocolate has melted.

In the bowl of an electric mixer combine the sugar, flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Using a whisk, combine the dry ingredients well.

In a large bowl whisk together the buttermilk, eggs, vegetable oil and pure vanilla extract.

On low speed, using the paddle attachment, slowly add the wet ingredients into the dry ingredients.

Turn the mixer to medium speed and blend well. Stop the machine and using a rubber spatula, scrape down the sides of the bowl.

Pour the batter evenly into the 3 prepared pans. Batter will be thin.

Bake for 50 to 60 minutes or until a small knife inserted into the center of each cake comes out clean.

Cool until barely warm. Remove cakes from pans and place on plates or cardboard cake circles.

In a large saucepan, whisk together the cream and light corn syrup and bring to a boil. Remove from heat and add both types of chocolate chips. Whisk together until the chocolate is completely melted.

Pour this mixture into the bowl of an electric mixer fitted with the whip attachment and beat on high speed until the mixture becomes lightened in color, approximately 5 minutes.

On medium speed, slowly add small pieces of butter allowing the butter to be incorporated thoroughly before adding additional butter. Continue adding the remaining butter slowly.

Beat on high speed until the mixture becomes lighter and slightly thickened.

Remove the bowl from the motor and place in a large bowl of icy water.

Whisk the mixture until it becomes a spreadable consistency. This should take approximately 10-15 minutes.

Place 1 cake layer on a large serving plate or a cardboard cake circle.

Using an offset spatula, spread approximately 1 cup of frosting on top of the cake.

Sprinkle approximately 1 cup of the Chocolate Macadamia Praline Crunch evenly over the frosting.

Place another cake layer on top and repeat steps 2 and 3.

Place the last cake layer on top of the previous 2.

Spread the remainder of the frosting over the top and sides of the cake, smoothing as necessary.

If desired, sprinkle the remainder of the Chocolate Macadamia Praline Crunch over the top.

Chill until ready to serve.