DIRECTIONS

1. HEAT oven to 300ºF. Coat 2 (9-inch) round cake pans with no-stick cooking spray. Line bottoms with wax paper or parchment paper. Coat again with cooking spray.
2. COMBINE chocolate chips and hot coffee in small bowl. Stir until chocolate is melted.
3. WHISK sugar, flour, cocoa powder, baking soda, baking powder and salt in large bowl until blended.
4. BEAT eggs in large bowl with mixer on high speed until thick and pale yellow, about 5 minutes. Gradually beat in oil. Add buttermilk, vanilla and chocolate mixture, beating until blended. Add dry ingredients; beat on medium speed just until blended. Spread evenly in prepared pans.
5. BAKE 45 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack 30 minutes. Run knife around edges of pans to loosen cakes. Remove from pans onto wire racks. Remove wax paper. Cool completely.
6. For Frosting, COMBINE cream, sugar and corn syrup in medium saucepan. Bring to a boil over medium heat, whisking constantly. Remove from heat. Whisk in chocolate chips until melted and smooth. Add shortening, whisking until smooth. Pour into bowl. Chill until spreadable, about 45 minutes.
7. PLACE one cake layer on serving plate, rounded side down. Spread frosting on top surface. Top with second cake layer, rounded side up. Spread frosting on top and sides of cake. Chill until ready to serve.