Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Stir together with a whisk until evenly combined

Add the vanilla, eggs, buttermilk, and oil and stir until combined

Once combined, add the hot coffee. Stir quickly to ensure the hot coffee is evenly distributed. The batter will be very thin

Pour the batter into 3 greased and floured 9″ round cake pan and cook for ~30-40 minutes (ovens vary so test with a toothpick in the center and remove when it comes out clean) 350 F – make sure a toothpick comes out clean

Set aside to cool

To make the ganache, add chocolate, butter, salt, and vanilla into a bowl. Set aside

In a small pan over medium heat, heat cream and sugar until hot but just before boiling

Pour the heated cream and sugar over the bowl of chocolate and let it set for 1 minute. Stir until smooth

Set in the fridge until cooled but not hard

Make the pudding according to package instructions. Set aside

Melt the butter and chocolate in the microwave until pourable and evenly combined

Stir into the prepared pudding and set in the fridge to chill for at least 1 hour

Cut the tops off of each cake layer to form an even layer

Take the tops and crumble them between your hands to form cake crumbs. Set aside

Take the chocolate ganache and place it in a piping bag with a tip with a 1/2 inch round opening or a ziploc and cut a 1/2 inch in the corner

Place one round on your cake stand and spread a thin layer of ganache then pipe a boarder of ganache around the edges (this will serve as a moat to keep the pudding in)

Add 1/2 of the pudding and spread it in an even layer so it remains contained by the ganache

Repeat this and top with the final cake layer before coating the whole cake with chocolate ganache

Coat the entire outside of the cake with cake crumbs before the ganache sets