Preheat the oven to 350°F (175°C). Butter and flour 2 (8-inch) round cake pans and set them aside.

In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.

In the bowl of your mixer, beat the butter and sugar on medium speed for about two minutes until light and fluffy. Add the eggs one at a time, beating and scraping the sides of the bowl after each addition.

Add the milk, black coffee, and vegetable oil to the mixture and mix until smooth.

Gradually add the dry ingredients to the wet ingredients with the mixer on low speed.

Spoon the batter evenly into the prepared pans and bake for 10-15 minutes, or until a toothpick inserted into the center comes out clean.

In a medium bowl, combine the unsalted butter, powdered sugar, and vanilla extract. Beat until light and fluffy.

Add the heavy whipping cream and beat for about 5 minutes until smooth.

Melt the chocolate chips and add them to the frosting, beating on medium speed until smooth.

Place one cake layer on your cake stand and evenly cover the top with frosting.

Place the second layer on top and cover it with frosting. Spread the frosting evenly around the sides of the cake.

Decorate the cake as desired.