Preheat your oven to 350°F (175°C) and prepare two 9-inch round baking pans by greasing them and lining with parchment paper.

In a large mixing bowl, combine granulated sugar, all-purpose flour, baking cocoa, baking powder, baking soda, and salt. Whisk until well blended.

In a separate bowl, whisk together eggs, buttermilk, strong coffee, vegetable oil, and vanilla extract until smooth.

Pour the wet mixture into the dry ingredients and mix on medium speed for 1 to 2 minutes until smooth.

Divide the batter between prepared pans and bake for 30 to 35 minutes; check for doneness.

Allow cakes to cool in pans for 10 to 15 minutes, then transfer to a cooling rack to cool completely.

While the cakes cool, prepare the chocolate cream cheese frosting by beating cream cheese, unsalted butter, and vanilla until creamy. Gradually add powdered sugar and cocoa until smooth.

Once cooled, place one cake layer on a serving plate and spread frosting on top. Add the second layer and press slightly to adhere.

For chocolate frosting, melt unsalted butter, stir in cocoa and warm water, then whisk in powdered sugar and liqueur until smooth.

Spread the chocolate frosting over the top of the cake and let set before slicing and serving.