Preheat your oven to 350°F (175°C) and grease a deep 9-inch round cake pan with non-stick spray or butter.

In a mixing bowl, whisk together the dry ingredients: all-purpose flour, cocoa powder, and granulated sugar.

In another bowl, combine the wet ingredients: buttermilk, vegetable oil, eggs, and vanilla extract, whisking until smooth.

Gradually add the wet mixture into the dry ingredients, stirring gently. Then, pour in the hot coffee and mix until smooth.

Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.

While the cake cools, heat heavy cream in a saucepan until steaming, then pour over chopped dark chocolate and stir until smooth.

Once the cake is cool, pour the ganache over the top evenly.

To make chocolate nests, melt additional chocolate and pipe freeform strands on parchment paper. Refrigerate until set.

Place the chocolate nests on the cooled cake and fill with mini chocolate eggs before serving.