Preheat oven to 350°F (175°C). Grease, flour, and line two 8-inch round cake pans with parchment paper.

In a stand mixer bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt.

In another bowl, whisk eggs, buttermilk, oil, and vanilla. Add to dry ingredients on low speed until combined.

Carefully pour in hot coffee. Mix on low, then medium for 30 sec, until batter is smooth and thin.

Divide batter between pans. Bake 30-35 min, until a skewer comes out with moist crumbs. Cool 15 min in pans, then transfer to a wire rack to cool completely.

For buttercream, beat softened butter for 5-7 min until pale. On low, add powdered sugar. Add vanilla, salt, and cream. Whip on high for 2-3 min until fluffy.

Level cake tops if needed. Place one layer on a plate, frost top, add second layer. Apply a thin crumb coat over the entire cake. Chill for 30 min.

Apply a final, thick layer of buttercream. Smooth the sides and top. Chill again while making the drip.

For the drip, combine white chocolate, cream, and corn syrup in a microwave-safe bowl. Heat in 20-sec bursts, stirring, until smooth. Stir in red gel coloring until deep red. Cool for 5-10 min until slightly thickened.

Pour most of the drip onto the chilled cake's center, spreading to edges to drip down. Use a spoon for controlled side drips. Decorate with vampire teeth and red sprinkles.