Butter and flour, or line with baking parchment paper, two 8-inch round cake pans.
Sift together flour, sugar, cocoa powder, baking soda, baking powder and salt in a medium-sized bowl. Set aside.
Mix with electric mixer on HIGH speed the buttermilk, oil, room temperature eggs, and vanilla in a large bowl until combined.
SLOWLY add the dry ingredients to the wet ingredients on LOW mixer speed.
Add the hot brewed tea. Note the batter is very thin - this is the way it's supposed to be.
Pour batter evenly into prepared cake pans.
Bake for 30 - 35 minutes until a toothpick comes out clean when inserted in the center. Cool before frosting.
Milk Chocolate Frosting
Beat butter on HIGH speed until smooth and creamy - about 2 minutes.
SLOWLY add confectioners sugar and cocoa powder to butter on very LOW speed until fully incorporated.
Add vanilla and cream on MEDIUM speed. Beat for 1 minute on HIGH speed.
Assemble and frost the cake. Decorate with chocolate chips if desired.
Let all your dairy products sit out at room temperature for at least an hour or until they warm to room temperature.The cake will keep when covered at room temperature for 4 days and refrigerated for up to 7 days. Believe me, it won't be around for 7 days!Chocolate cake recipe adapted from Sally's Baking Addiction with permission.