Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.

In a separate bowl, whisk together eggs, buttermilk, oil, and vanilla extract.

Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the hot coffee (batter will be thin).

Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

While the cake is cooling, prepare the pudding. In a medium bowl, whisk together the instant vanilla pudding mix and Irish cream liqueur until smooth and thickened.

Once the cake is completely cooled, poke holes all over the top of the cake using a fork or the handle of a wooden spoon.

Pour the Irish cream pudding evenly over the poked cake, allowing it to seep into the holes.

Refrigerate the cake for at least 2 hours, or until the pudding is set.

In a chilled bowl, beat the heavy whipping cream with an electric mixer until soft peaks form.

Gradually add the powdered sugar and vanilla extract, and continue beating until stiff peaks form.

Spread the whipped cream frosting evenly over the chilled cake.

Sprinkle with chocolate shavings, if desired.

Slice and serve. Enjoy!