Preheat your oven to 350°F (175°C). Line three 9-inch round cake pans with parchment paper and grease the sides.

In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk thoroughly to incorporate air and set aside.

In a separate bowl, beat butter and sugar together until light and fluffy, about 3-4 minutes. Add eggs one at a time, mixing well after each addition.

Gradually pour in the hot coffee and vanilla extract. Mix until well-combined, being careful not to overmix.

Slowly add the dry mixture to the wet ingredients, mixing just until combined; no visible dry flour should remain.

Divide the cake batter equally among the prepared pans and smooth the tops. Bake for 25 minutes or until a toothpick comes out clean.

Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then flip them onto wire racks to cool completely.

For the ganache, heat the heavy cream until it simmers. Pour over chopped chocolate and let sit for 2-3 minutes, then stir until smooth.

Place one cake layer on a plate and spread salted caramel sauce over it. Repeat with the second layer, then top with the final layer. Frost the entire cake with ganache.

Refrigerate the assembled cake for at least 30 minutes to allow the ganache to set. Serve at room temperature.