Preheat the oven to 350°F. Prepare two 8 inch round cake pans by spraying generously with cooking spray and lining the bottom of each pan with parchment paper circles. Spray the top of each parchment circle and set aside.

In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low speed until thoroughly combined.

In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla until just combined.

Slowly add the wet ingredients to the dry ingredients. Add hot coffee and mix until just combined. Scrape the bowl to ensure batter is mixed well.

Pour batter into prepared pans and bake for 35 to 40 minutes. Allow cakes to cool in pans for 30 minutes before turning out onto wire racks to cool completely.

Chill the cooled cakes wrapped in plastic for at least 2 hours before frosting.

Prepare hibiscus tea by boiling water and steeping dried hibiscus flowers for at least 10 minutes. Strain out the flowers.

In a mixer, beat cream cheese and butter until fluffy. Gradually add confectioner's sugar until fully incorporated. Add salt and mix. Slowly drizzle in hibiscus tea until frosting is a pale pink.

Frost the cooled cake with hibiscus cream cheese frosting.