• Preheat the oven to 350°. Butter 9-inch round springform pan. Line bottom with a circle of parchment paper, then butter and flour the pan. Set aside.
• Sift flour, salt, baking soda, baking powder and cocoa powder in a bowl and set aside.
• Place butter, chocolate and hot coffee in a large heatproof bowl and mix until chocolate is melted and smooth.
• Stir in sugar and mix by hand until dissolved. Add buttermilk, vanilla and eggs and whisk until thoroughly combined and smooth.
• Whisk the dry ingredients into the the chocolate mixture. The batter will be quite thin at this point.
• Pour the batter evenly into prepared springform pan and bake for 1 hour, until a cake tester/toothpick comes out clean. Cool in the cake for 30 minutes, then turn remove from pan to a cooling rack and let cool completely. (The top will sink a little in the center and may slightly crack. This is OK.)
• If your cake top is rounded, sunken or just not quite flat, use a serrated knofe and slice off a thin layer to flatten the top. Save the sliced off portion, crumble it up and sprinkle over the top of the cake for a yummy topping.

Whipped Ganache Frosting

• Chop the chocolate into small pieces and place in a bowl.
• Pour cream into a saucepan. Heat on medium until cream is just begins to simmer but not boiling.
• Pour the hot cream over the chopped chocolate, add a pinch of salt and let stand for about 3 minutes.
• Whisk from the center of the chocolate/cream mixture beginning with small circles and slowly stirring in larger circles until the mixture is smooth.
• Chill the ganache in the refrigerator for about 1 hour until firm with the consistency of thick peanut butter.
• Put the ganache in the bowl of a stand mixer fitted with a whisk attachment (you can also use a hand mixer) and whip on medium/high speed for about 5 minutes until light and fluffy.
• Using a large bladed cake spatula or rubber spatula, spread the ganache over the cake.