Preheat the oven to 350° F. Lined with parchment paper a 9" x 13"  pan or spray with baking spray, brush it with melted butter and then sprinkle with flour.  In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, avocado oil, salt, and sugars on high speed until light and fluffy, approximately 2 minutes.

Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, Chocolate liquor, and coffee.  In another bowl, sift together the flour, cocoa, baking powder, and baking soda. At low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture.

Mix only until just blended. Next, add the chocolate chips and fold the batter with a rubber spatula to ensure it’s completely blended. Divide the batter among the prepared pans and bake in the middle of the oven for 45 to 50 minutes until a toothpick comes out clean. Cool for 10 minutes, remove from the pans and allow to cool completely before frosting.