Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans thoroughly, then line the bottoms with parchment paper.

Dust the lined pans with cocoa powder to ensure easy release.

In a large mixing bowl, sift together the all-purpose flour, unsweetened dark cocoa powder, granulated sugar, baking soda, baking powder, and fine sea salt.

In a separate bowl, whisk together the buttermilk, eggs, vegetable oil, and vanilla extract until the mixture is smooth and well combined.

Gradually pour the wet ingredients into the bowl of dry ingredients, stirring gently until just incorporated.

Slowly add the hot brewed coffee, mixing until the batter is smooth and silky.

Evenly divide the batter among the prepared cake pans, filling each about two-thirds full.

Place the pans in the preheated oven and bake for 30 to 35 minutes.

Once baked, allow the cakes to cool in the pans for about 10 minutes, then carefully transfer them to wire racks to cool completely.

For the ganache, heat the heavy cream in a saucepan until it just begins to simmer.

Pour the hot cream over chopped bittersweet or semi-sweet chocolate in a bowl.

Let it sit for 2 to 3 minutes before stirring until the mixture is glossy and smooth.

Incorporate unsalted butter, vanilla extract, and a pinch of sea salt.

Once cool, level the cakes if necessary for even stacking.

Place one layer on a serving platter and spread a generous layer of ganache over the top.

Repeat with the second layer, then place the third layer on top.

Use an offset spatula to spread ganache over the entire cake.

Transfer the finalized Mount Doom Cake to the refrigerator for at least 30 minutes.

Your Dark Chocolate Lovers Dream is now ready to be served.