1. Prepare Oven and Pans:

• Preheat your oven to 350°F (175°C).
• Grease three 8-inch round cake pans well. Line the bottoms with circles of parchment paper, and grease the parchment paper too.

2. Combine Dry Ingredients:

• In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt. Ensure there are no lumps, especially in the brown sugar and cocoa.

3. Combine Wet Ingredients:

• In a separate medium bowl, whisk together the room temperature buttermilk, room temperature coffee, vegetable oil, room temperature eggs, and vanilla extract until well combined.

4. Combine Wet and Dry:

• Pour the wet ingredients into the large bowl containing the dry ingredients.
• Mix on low speed (or gently by hand) until just combined. Make sure there are no large pockets of flour remaining, but be careful not to overmix at this stage.

5. Bake the Cakes:

• Divide the batter equally between the three prepared cake pans.
• Tap the pans gently on the countertop a few times to release any large air bubbles.
• Bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out with a few moist crumbs attached (it should not be wet batter).

6. Cool the Cakes:

• Remove the cakes from the oven.
• Allow them to cool in the pans on wire racks for about 10 minutes.
• Carefully invert the cakes out of the pans onto the wire racks, remove the parchment paper, and let them cool completely (at least 1-2 hours).

7. Make the Chocolate Fudge Frosting (Inferred Steps):

• Prepare Ganache Base: In a microwave-safe bowl or small saucepan, combine the chocolate chips, honey, and heavy cream. Heat gently (microwave in 30-second bursts, stirring, or heat over low heat on the stove) until the chocolate is melted and the mixture is smooth. Set aside to cool slightly but remain liquid.
• Cream Butter: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the room temperature butter on medium-high speed until very light and fluffy (3-5 minutes).
• Add Sugar/Cocoa/Salt: Sift the powdered sugar and cocoa powder together. With the mixer on low speed, gradually add the sugar/cocoa mixture and the salt to the butter, mixing until just combined. Scrape down the bowl.
• Combine and Whip: Increase the speed to medium and beat until smooth. Add the slightly cooled chocolate/honey/cream mixture and the vanilla extract. Beat on medium-low until combined, then increase speed to medium-high and beat for 2-3 minutes until the frosting is light, fluffy, and fudgy.

8. Assemble and Frost the Cake:

• If necessary, level the tops of the cooled cake layers using a long serrated knife.
• Place one cake layer on your serving plate or cake stand. Spread a generous layer of frosting over the top.
• Place the second cake layer on top and spread another layer of frosting.
• Place the third cake layer on top. Apply a thin “crumb coat” of frosting over the entire cake (top and sides) and chill for 15-20 minutes to set.
• Apply the remaining frosting smoothly over the top and sides of the cake using an offset spatula or bench scraper. Create swirls or patterns as desired.

9. Serve and Store:

• For the best flavor and texture, serve the cake at room temperature.
• Store leftover cake in an airtight container at room temperature for up to 3-4 days, or refrigerate for longer storage (let come to room temperature before serving).