Preheat your oven to 350 degrees F. Spray three 6-inch cake pans with non-stick spray. Set aside.
Into the bowl of an electric mixer with the paddle attachment, combine sifted flour, sugar, cocoa, baking soda, baking powder and salt. Stir to combine.
In a separate mixing bowl, combine eggs, buttermilk, oil, hot coffee, and vanilla.
Put your mixer on low speed and add the wet ingredients to the dry ingredients. Mix until just combined - about 30 seconds to 1 minute.
Distribute cake evenly between three 6-inch pans. I like to use a kitchen scale to ensure batter is divided equally.
Bake for 28-35 minutes.
Cool on cooling racks for about 10 minutes before inverting and removing cake from pans.