Preheat oven to 350°F (180°C) and line two 8-inch round cake pans with parchment paper.

In a large mixing bowl, whisk together neutral oil, eggs, buttermilk, and vanilla extract until smooth.

In another bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Fold dry mixture into wet ingredients until no flour streaks remain.

Mix in hot coffee until the batter is silky and smooth.

Divide batter between pans and bake for 25-30 minutes.

Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.

Melt chocolate chips in a microwave-safe bowl in 20-second intervals, then combine with puffed Rice Krispies.

Spread the crunch mixture on a lined baking sheet to cool.

To make ganache, heat cream until it simmers, pour over chopped chocolate, let sit for 5 minutes, and whisk until smooth.

Assemble the cake by layering one cake with ganache and the crunch, then top with the second layer and crumb coat with ganache.

Finish frosting the entire cake with remaining ganache and chill briefly before serving.