Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by coating them with butter and lining the bottoms with parchment paper.

In a large mixing bowl, whisk together all the dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and salt.

In another bowl, combine the wet ingredients: buttermilk, oil, eggs, and vanilla. Mix thoroughly before adding to the dry mixture to create a smooth batter.

Carefully incorporate the hot brewed coffee into the batter, whisking until fully blended and smooth.

Pour the batter into the prepared pans. Bake for approximately 35 minutes or until a toothpick comes out clean.

Once baked, cool the cakes in the pans for 10 minutes, then invert onto a wire rack to cool completely.

Whisk together cocoa powder with boiling milk in a saucepan for the pudding. Then add sugar and bittersweet chocolate until melted and smooth, and incorporate cornstarch mixed with cold water.

Melt the semisweet chocolate and unsalted butter in a heatproof bowl, stirring until smooth, then cool in the refrigerator until spreadable.

To assemble, place one cake layer on a serving plate, spread pudding filling over it, place the second layer on top, and frost the entire cake.

Slice and serve the Brooklyn Blackout Cake, ideally alongside vanilla ice cream or fresh fruit.