• Preheat oven to 350 degrees.
• Spray two 8 x 3 inch round pans with nonstick baking spray.
• Cut parchment paper to fit the bottom of the pan.
• Line the bottom of the pans with the cut parchment paper. Set aside.

Cake:

• Add flour, sugar, cocoa, baking soda, baking powder, and salt in a sifter. Sift in a large mixing bowl.
• Whisk if needed to combine the ingredients well. Add buttermilk, oil, eggs, and vanilla in a second bowl.
• Whisk to combine these ingredients. Use an electric mixer, on low speed, slowly add the wet ingredients to the dry ingredients.
• Once the wet ingredients and dry ingredients have been blended add the coffee.
• Mix in the coffee using a rubber spatula. Scrape the sides and the bottom of the bowl to mix in the coffee with the batter.
• Pour half of the batter into each of the prepared round cake pans.
• Bake at 350 degrees for 30-40 minutes. (Or until a toothpick inserted in the center of each cake comes out clean.)
• When baked remove both pans from the oven. Set the cakes aside to cool in the pans for 30 minutes.
• Next, flip one cake at a time onto a cooling rack until both cakes are completely cooled.

Filling:

• Pour the milk in a small saucepan. Begin to whisk the milk while adding in the flour.
• Turn on the heat under the saucepan to a medium-low temp. Continue to whisk the mixture, over medium-low heat, until it is thick.
• Take off the stove. Stir in the vanilla extract. Add the butter and sugar to a mixing bowl.
• Cream them together on medium-high speed for 8 minutes. (Or until fluffy.)
• Slowly add in the milk mixture. Beat until it resembles whipped cream.

Ganache:

• Add chocolate chips in a medium bowl.
• Pour the room temp heavy cream in a microwave safe large bowl.
• Microwave on high for 3-4 minutes. (Or until the heavy cream just starts to simmer.)
• Pour the cream over the chocolate chips.
• Set the bowl aside for 2 minutes or until the chocolate melts (thickens). Set aside until the ganache cools.
• Building the cake: Put the first (bottom) layer of the cake on a cake plate.
• Scoop all of the filling onto the first layer of the cake. Use an offset spatula to smooth the filling over the layer.
• Add the second layer on top of the filling. Move the cake into the refrigerator until it is chilled. Whisk the ganache until smooth.
• Slowly pour the chilled ganache over the cake. With an offset spatula spread the ganache over the cake.