Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.

In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.

Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth.

Gradually pour in the hot coffee or water, stirring well (the batter will be thin).

Divide the batter evenly between the two prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely in the pans.

Melt the granulated sugar over medium heat until it turns amber.

Add the cubed butter and stir until melted.

Slowly pour in the heavy cream while stirring continuously. Add the vanilla and a pinch of salt, and let it cool slightly.

Place one layer of the cake on a serving plate.

Pour half of the caramel sauce over the first cake layer and sprinkle half of the toffee bits on top.

Add the second layer and drizzle with the remaining caramel sauce and sprinkle with the rest of the toffee bits.

For an optional chocolate ganache, heat the heavy cream until it’s just about to boil, then pour it over the semi-sweet chocolate chips. Stir until smooth and drizzle over the top of the cake.