Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper.

In a mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, and salt until evenly combined.

In a separate bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract. Gradually combine the wet and dry ingredients, stirring in the hot coffee until the batter is smooth and well blended.

Pour the rich chocolate cake batter into your prepared pan, smoothing the top with a spatula. Bake in your preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Carefully turn the cake out onto a wire rack to cool completely.

To prepare the luscious ganache, heat the heavy cream in a saucepan over medium heat until it begins to steam. Remove from heat and pour over the chopped dark chocolate in a mixing bowl, stirring until smooth.

Melt additional dark chocolate and transfer it to a piping bag, then pipe it into a nest shape on a parchment-lined tray. Refrigerate until set.

Once cooled, pour the thickened ganache over the cake and place the chocolate nest on top, filling it with mini chocolate eggs.