Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

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

In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla extract.

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.

Carefully stir in the hot water until the batter is smooth and thin. This is normal for a moist chocolate cake.

Pour the batter evenly into the prepared cake pans.

Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

In a large bowl, beat the softened butter until creamy.

Add the cocoa powder and mix until well combined.

Gradually add the powdered sugar, alternating with the milk, beating until smooth and creamy. Add vanilla extract.

If the frosting is too thick, add a little more milk. If it's too thin, add a little more powdered sugar.

Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting over the top.

Place the second cake layer on top and frost the entire cake, including the sides.

Decorate as desired. Enjoy!