Preheat oven to 350 degrees F. Grease and flour two 9 inch round cake pans.

Mix cocoa powder and hot coffee in a bowl or saucepan and stir until smooth.

In a mixing bowl, beat together buttermilk, oil, eggs and vanilla.

In another bowl, thoroughly mix together dry ingredients (sugar through flour).

Add dry ingredients to buttermilk/oil mixture and stir just until mixed. Stir in cocoa/water mixture. Mix just enough to get rid of lumps but do not over-beat.

Pour into prepared pans and bake at 350 degrees F for 30 minutes or until wooden pick inserted in center comes out clean. If you are using the lower temperature, you may need to bake for 37 minutes. Let cakes cool in pans for 10 minutes. Flip and let cool completely on racks.

Frosting: Whip the cream in a large bowl on high speed until soft peaks form. Add the powdered sugar and whip until thoroughly combined. Use orange paste or red and yellow food colors and dye the cream orange. Frost layers with whipped cream and stack. Chill the cake for an hour before adding chocolate topping.

Glaze: Place the chocolate in a medium bowl or a 2 cup glass measure. Heat the cream in a small saucepan over medium (or in microwave) until it is very hot and just beginning to steam. Pour the hot cream over the chocolate and stir until it has melted completely. Stir in the syrup and vanilla. Let cool for about 10 minutes, but not so long that it become too stiff to pour.

Slowly pour the glaze over the cake, ensuring that it covers the top and drizzles down the sides.

Refrigerate the cake until the glaze is set and the whipped cream frosting is firm, at least 1 hour.