• Preheat the oven – Set to 350°F (175°C) and grease two 9-inch round cake pans. Line with parchment paper.
• Mix dry ingredients – In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
• Combine wet ingredients – In another bowl, whisk buttermilk, vegetable oil, eggs, and vanilla extract.
• Blend wet and dry ingredients – Gradually mix the wet ingredients into the dry ingredients, stirring until combined.
• Add hot coffee – Slowly pour in the hot coffee and mix until the batter is smooth. The batter will be thin, which is normal.
• Bake the cake – Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.

For the Chocolate Fudge Ganache:

• Heat the cream – In a small saucepan, heat the heavy cream until it just starts to simmer.
• Melt the chocolate – Pour the hot cream over the chopped chocolate and let sit for 2 minutes.
• Stir until smooth – Add the butter and vanilla extract, then stir until the ganache is glossy and fully melted. Let it cool slightly until it thickens to a spreadable consistency.
• Frost the cake – Spread a layer of ganache over one cake layer, place the second cake on top, and cover the entire cake with the remaining ganache. Smooth with a spatula.