Grease and add cocoa (instead of flour) to the bottom of 2 8 inch round cake pans.
Preheat the oven to 350 degrees.
Combine butter, sugar, baking powder, and salt in the bowl of a stand mixer (or use a hand mixer). Cream until thoroughly combined.
Add eggs one at a time, mix well after each addition.
In a small bowl, slowly pour the hot coffee into the black cocoa, whisking well. Add the cream and whisk until combined.
Slowly add the cocoa mixture to the creamed butter and beat well.
A little at a time, add the flour and beat well after each addition.
Bake at 350 degrees for 20-25 minutes. Be careful...this cake can be over-baked quite easily and get a bit dry. Cool.