Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans with unsalted butter, dusting with black cocoa powder.

In a large mixing bowl, cream together 1 cup of unsalted butter and 2 cups of granulated sugar, along with 2 teaspoons of baking powder and 1 teaspoon of kosher salt, until light and fluffy (3-5 minutes).

Add the eggs one at a time, mixing well after each addition to ensure full incorporation.

In a separate bowl, whisk 1 cup of hot strong coffee and 3/4 cup of black cocoa powder until smooth; then mix in 1/2 cup of cream until combined.

Gradually pour the cocoa mixture into the creamed butter and eggs, mixing thoroughly until fully incorporated.

Slowly incorporate 1 3/4 cups of all-purpose flour into the batter until just combined.

Divide the batter evenly between the prepared cake pans and bake for 20-25 minutes or until a toothpick comes out clean.

Allow the cakes to cool in the pans for about 10 minutes before turning them onto wire racks to cool completely.