Set your oven to 350°F and prepare three 8-inch cake pans by greasing them and lightly dusting with cocoa powder. Set them aside for later.

In a large bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt, whisking them together until well mixed.

Add the buttermilk, coffee, oil, eggs, and vanilla extract to the dry mixture, whisking until the batter is smooth and well combined.

Pour the batter evenly into the three prepared cake pans and bake for 25-35 minutes, or until a wooden skewer inserted in the center comes out clean.

Let the cake layers cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely to room temperature.

Place the chocolate chips or chopped chocolate into a heat-proof bowl.

Warm the cream gently, making sure it doesn’t come to a boil, and pour it over the chocolate. Let it sit for a few minutes.

Stir the mixture until the chocolate has completely melted and is smooth. Let it cool fully until it reaches a spreadable consistency.

Once both the cake layers and ganache have cooled, it’s time to assemble the cake!

Place the first cake layer on a cake stand, then spread a layer of chocolate ganache on top, using an offset spatula to smooth it out.

Add the second cake layer and spread another even layer of ganache. Finally, place the third cake layer on top and finish with a final layer of ganache over the surface.

To store your chocolate cake, cover it with a cake keeper or tightly wrap it in plastic wrap. You can keep it at room temperature for up to 2 days or store it in the refrigerator for up to 5 days.