Preparation Steps

• Preheat oven to 350°F. Grease and spray two 8-inch round cake pans with nonstick spray. Set aside.
• In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
• In a separate bowl, mix together buttermilk, vegetable oil, eggs, and vanilla extract.
• Slowly add the wet ingredients to the dry ingredients while mixing on low speed. Then stir in the hot coffee until just combined.
• Divide the batter evenly between the prepared pans. Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out mostly clean.
• Allow cakes to cool in pans for 30 minutes. Remove cakes from pans and cool completely on wire racks.
• For the filling, whisk milk and flour in a medium saucepan over medium heat until thickened and smooth, about 3-5 minutes. Remove from heat and cool to room temperature.
• In a mixer bowl, cream together butter and sugar until light and fluffy. Slowly add the cooled milk mixture and beat on medium-high speed until fluffy.
• Add vanilla and whisk on high speed for 7 to 8 minutes until smooth and creamy.
• For ganache, place chopped chocolate in a heatproof bowl. Heat heavy cream until just simmering then pour over the chocolate. Let sit for 2 minutes then whisk until smooth.
• To assemble, level the cooled cakes if needed. Place one cake layer on a serving plate, spread with filling, then top with second cake layer.
• Pour ganache over the entire cake, smoothing the sides. Allow ganache to set before slicing and serving.