Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or non-stick spray.

In a large mixing bowl, combine 1.5 cups of all-purpose flour, 1 cup of unsweetened cocoa powder, and 1.5 cups of sugar. Whisk together until blended.

In a separate bowl, whisk together 1 cup of buttermilk, 0.5 cups of oil, 3 large eggs, and 2 teaspoons of vanilla extract until smooth.

Gradually add 1 cup of hot coffee to the wet mixture, stirring continuously until well combined.

Pour the wet ingredients into the dry ingredients. Fold together until no dry flour is visible.

Pour the batter into the greased cake pan and smooth the top.

Bake for 30-35 minutes. Check for doneness by inserting a toothpick in the center.

Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack.

For the ganache, heat 1 cup of dark chocolate and 0.5 cups of butter until melted and smooth.

Melt additional chocolate for the decorative nests. Pipe melted chocolate into nest shapes on parchment.

Once the cake has cooled, pour the ganache over the top and gently place the chocolate nests filled with mini eggs atop the cake.