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Grease three round cake pans (6 inch, 8 inch and 9 inch) and line the bottom of each pan with a circle of parchment paper; set aside.

In a bowl, whisk together flour, pudding mix, cocoa, baking soda and salt. In a second bowl, whisk together sugar, oil, buttermilk, egg and vanilla. Stir wet ingredients into dry ingredients until thick and just combined. Stir in hot coffee until smooth and combined. Fill each pan about 1/4 full. Bake in a preheated 350 degree oven for 30 - 35 minutes or until a toothpick inserted in the center of each cake comes out clean. Remove from oven, cool on wire racks for 15 minutes, invert cakes onto wire racks to cool completely.

Prepare frosting -- melt chocolate chips until just melted; set aside to slightly cool. In a bowl, whisk butter until smooth. In a second bowl, whisk together powdered sugar and 1/4 cup cocoa. Whisk powdered sugar mixture into butter, one cup at a time, until frosting is thick and chunky. Whisk in melted chocolate until just combined. Add milk, 1 T at a time, until frosting reaches spreading consistency. Beat frosting on high speed for 2 minutes until thick and creamy.

Assemble -- place the 9 inch round cake topside down on serving plate. Spread a thick layer of frosting on only the top. Place the 8 inch round cake, topside down, in the center of the frosted 9 inch layer. Spread with a thick layer of frosting. Place the 6 inch round cake, topside up, in the center of the 8 inch round layer. Spread with remaining frosting only on the top of the cake. Sprinkle chocolate sprinkles over the top of the cake.