Place hot coffee in a medium heatproof bowl. Add chocolate and whisk until chocolate is melted.

Spray 2 10-inch round cake pans with nonstick cooking spray. Line each pan with a parchment cake circle. Spray again and sprinkle 1 teaspoon flour in each pan. Rotate pan to distribute flour and discard any extra. Set pans aside.

In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt.

In the bowl of an electric mixer using the paddle attachment, combine eggs, buttermilk, oil and vanilla extract on low speed.

Add melted chocolate and coffee mixture into the liquid ingredients and blend on low speed.

On low speed, add the dry ingredients into the liquid ingredients and mix until just combined and smooth. Batter will be thin.

Divide batter evenly between the two prepared pans.

Bake for 60-70 minutes or until a knife inserted into the center of each cake comes out clean.

Allow cakes to cool until they feel lukewarm.

Remove cakes onto cardboard cake circles and set aside.

In the bowl of an electric mixer using the whip attachment, beat the cream, espresso powder, brown sugar and vanilla until stiff peaks form. Cover bowl and refrigerate until needed.

In a large saucepan using a whisk, heat cream, corn syrup and butter over medium-high heat until mixture comes to a simmer.

Remove pan from heat and whisk in chocolate. Whisk until chocolate melts completely and the mixture becomes smooth. Pour fudge frosting into a large bowl and allow it to cool at room temperature.

Assemble the Cake

Place 1 layer of the cake, keeping it on the cake circle, onto a turntable or large platter.

Using a pastry brush, gently brush the Kahlúa evenly over cake layer.

Using an offset spatula, evenly spread Coffee Whipped Cream Filling over cake.

Gently place remaining cake layer over cream. Brush second layer with more Kahlua. You will have a small amount of Kahlua left. Press cake down gently to adhere. Do not allow the filling to come out.

Fill a large bowl with ice water.

Set the bowl of fudge frosting over the ice water and whisk until mixture thickens to a spreadable consistency. This will take several minutes Do not over whisk or mixture will thicken too much and will not be spreadable.

Gently spread frosting over top and sides of cake making swirls all over.

Carefully, transfer cake from turntable onto serving platter. Refrigerate until ready to serve.