Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Line the bottom with parchment paper.

In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.

In a large bowl, cream softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 3-5 minutes.

Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Mix on low speed until just combined, being careful not to overmix.

Pour in the hot strong brewed coffee and mix until the batter is smooth. The batter will be thin.

Pour batter into the prepared cake pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs, not wet batter.

Let cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.

Place finely chopped bittersweet chocolate in a heatproof bowl.

In a small saucepan, heat heavy cream over medium heat until it just begins to simmer around the edges (do not boil).

Pour the hot cream over the chopped chocolate. Let stand for 5 minutes, then whisk gently until the chocolate is completely melted and the mixture is smooth and glossy.

Whisk in the softened butter and vanilla extract until fully incorporated.

Cover the bowl with plastic wrap and let sit at room temperature for 30-60 minutes, or refrigerate for 15-20 minutes, stirring occasionally, until it reaches a spreadable consistency. Do not let it become too firm.

Line a baking sheet with parchment paper or a silicone mat.

In a medium heavy-bottomed saucepan, combine granulated sugar and water over medium heat. Stir until sugar dissolves.

Bring to a boil without stirring, then cook until the syrup reaches a deep amber color, about 8-12 minutes. Watch carefully to prevent burning.

Remove from heat. Carefully stir in the toasted chopped pecans, unsalted butter, and a pinch of salt. Mix quickly to coat the pecans evenly.

Immediately pour the praline mixture onto the prepared baking sheet and spread it into a thin, even layer.

Let cool completely until hardened, about 20-30 minutes.

Once cool, break the praline into small, irregular pieces. You can also place it in a plastic bag and gently crush it with a rolling pin.

Once the chocolate torte is completely cooled, if desired, use a serrated knife to level the top for an even surface.

Carefully transfer the cooled torte to a serving plate or cake stand.

Spread the prepared chocolate ganache evenly over the top and sides of the torte.

Generously sprinkle the crushed pecan praline pieces over the top of the ganache.

For best results, allow the torte to chill in the refrigerator for at least 30 minutes for the ganache to set slightly before serving.