Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray, line the bottoms with parchment paper, and grease the parchment.

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt for a full minute.

Add the eggs, whole milk, vegetable oil, and vanilla extract. Mix until a thick, smooth batter forms.

Slowly pour in the hot coffee while stirring until the batter reaches a pourable consistency.

Divide the batter between the two prepared pans and bake for 30–35 minutes, starting to check at 28 minutes.

Cool the cakes in the pans for 15 minutes, then unmold and let cool completely.

Beat the softened butter until pale and fluffy, then sift in cocoa and powdered sugar, alternating with cream. Add vanilla and mix until creamy.

Place one cake layer on your serving plate, frost the top, then add the second layer and frost the outside with a crumb coat and refrigerate for 15 minutes.

Apply the final coat of frosting and smooth it out.

Heat cream until hot, pour over chocolate chips, and let sit. Whisk until smooth, cool slightly, and drizzle over the frosted cake.