Preheat your oven to 350 degrees, and generously grease an 8-inch loaf pan. Line the pan with parchment paper on the bottom optionally with overhanging pieces for easier removal.

In a small bowl, stir together the flour, cocoa powder, salt, baking powder, and baking soda, and set aside. In a small bowl, stir together the buttermilk and coffee and set aside. In a large bowl, whisk together the oil and sugar until combined, and then whisk in the eggs and vanilla extract. Pour in about 1/3 of the flour mixture, and whisk to combine. Then add in about 1/2 of the milk mixture, and repeat until all of the flour and all of the milk has been added. Whisk until just combined and smooth.

Pour the batter into your prepared cake pan. Bake for 50-55 minutes, or until a cake tester comes out clean. The cake should look set and puffed. Cool the cake completely in the pan before removing and frosting.

In a large bowl, beat together the cream cheese and butter until smooth, then add in the powdered sugar slowly and beat until a thick frosting forms. Add in the vanilla extract and salt and mix to combine. Frost your cooled cake generously, slice, and serve!