In a mixing bowl, combine semi-sweet chocolate and dark chocolate. Add heavy cream and mix until smooth, then heat gently until melted.

Set aside to cool and thicken.

Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.

Whisk together flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.

In a separate bowl, mix sugars, vegetable oil, eggs, and hot coffee. Combine wet and dry ingredients, folding until smooth.

Divide batter between pans and bake for 25-30 minutes.

Cool in pans for 10 minutes, then transfer to a wire rack.

Once cakes have cooled, level tops if necessary, and slice each cake into two layers.

Brush each layer with cooled coffee soak.

Layer cake with frosting between each layer, topping with frosting on the final layer.

Apply a crumb coat, refrigerate for 30 minutes, then apply a thicker layer of frosting.