Preheat your oven to 350°F (180°C) and prepare three 8-inch round cake pans with non-stick spray and parchment paper.

In a large mixing bowl, combine the dry ingredients: flour, cocoa powder, baking powder, baking soda, salt, and sugar. Whisk until well blended.

Add the wet ingredients: eggs, buttermilk, vegetable oil, and vanilla extract. Mix gently until just combined.

Pour in the hot coffee and mix until the batter is smooth.

Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the frosting, whip together butter and powdered sugar until fluffy. Gradually add cocoa powder, cream, vanilla, and salt. Mix in the caramel sauce until smooth.

Assemble the cake, spreading frosting between layers and on the sides and top.

Serve with vanilla ice cream or whipped cream.