Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or oil and line the bottom with parchment paper.

In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until well combined.

In another bowl, mix buttermilk, vegetable oil, eggs, vanilla extract, and hot coffee until smooth.

Gradually combine wet and dry mixtures until just smooth. Pour into prepared cake pan.

Bake for 30-35 minutes, checking for doneness with a toothpick.

Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Mix dark chocolate and heavy cream in a saucepan over low heat until melted and smooth.

Melt additional chocolate for the nest and pipe it into freeform shapes on parchment. Chill until set.

Once ganache cools, pour over the cooled cake and decorate with the chocolate nest and mini Easter eggs.