For the Cake:

1. Preheat oven to 350 degrees F. Grease 2 8-inch round cake pans – ideally, spring-form pans. Line with parchment paper, then butter.
2. Combine flour, sugar, baking soda, baking powder, cocoa powder, and salt.
3. In a separate bowl, beat together eggs, buttermilk, Greek yoghurt, canola oil, and vanilla extract until smooth.
4. Add dry ingredients to the wet mixture in parts with the mixer on low until completely incorporated. Pour in the hot coffee, mix until combined. Fold in the chocolate chips.
5. Pour the batter among the 2 cake pans and bake. About 30-35 minutes, until the tops are just set. Let the cakes cool for a few minutes, before removing from the cake tins. Allow the cakes to cool completely before frosting.

For the Frosting:

1. Cream together butter and icing sugar. Add cocoa powder and vanilla extract and continue to beat until completely incorporated. Add the whipping cream and whip the frosting mixture until light and fluffy. Add more icing sugar if you prefer a sweeter or thicker frosting.
2. Place a layer, flat side up. Spread frosting on top. Place the second layer on top of the first layer, flat side down, and spread frosting on the top and sides of the cake. If you’re planning to do anything fancier than a flat frosted cake, I’d highly recommend a crumb coat.
3. Garnish with white chocolate shavings.