1-Prepare the pans: Grease two 9-inch round pans, dust with flour, and line with parchment.

2-Whisk dry ingredients: Whisk flour, sugar, cocoa, baking soda, baking powder, and salt until lump‑free.

3-Cream butter and sugar: Beat butter and sugar mixture on medium speed until light and fluffy, 3‑4 minutes.

4-Add wet ingredients: Mix in avocado oil; add eggs one at a time; pour in buttermilk and mix until just incorporated.

5-Combine dry and wet mixtures: Gradually add dry ingredients to wet mixture, mixing on low until combined (batter will be thick).

6-Add hot coffee: Pour hot coffee into batter and mix on low just until smooth and liquid.

7-Divide the batter: Divide batter evenly between prepared pans (about 664 grams per pan).

8-Bake the cake layers: Bake at 350°F for 30‑35 minutes until a toothpick comes out with moist crumbs.

9-Cool the layers: Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.

10-Make the frosting: Beat cream cheese and butter together; gradually mix in powdered sugar, cocoa, vanilla, milk, and salt until smooth.

11-Level the cake layers: Trim domed tops of cooled layers with a serrated knife to make them flat.

12-Apply the crumb coat: Place one layer on a board, spread thin frosting, add second layer, coat entire cake thinly, then refrigerate 20 minutes.

13-Finish frosting the cake: Spread remaining frosting evenly, smoothing sides with bench scraper and top with offset spatula.

14-Serve the cake: Let cake sit at room temperature for 30‑60 minutes before slicing for softest crumb.