Instructions

1. Chop chocolate so no pieces are larger than a chocolate chip. Place chocolate in a medium bowl or a 2 cup measuring cup and pour hot coffee over chocolate. Let sit for 5 minutes then stir, making sure all chocolate is melted and well combined with coffee. Set aside to cool.
2. Sift all dry ingredients together-sugar, flour, cocoa, baking powder, baking soda and salt.
3. In the a large mixing bowl (or the mixing bowl of your stand mixer) beat eggs on medium speed until frothy.
4. Slowly add oil, buttermilk, vanilla and chocolate-coffee mixture to eggs, beating well to blend.
5. Add in sugar/flour/cocoa mixture, one cup at a time, mixing just to combine after each addition.
6. Pour batter into 3 9 inch cake pans that have been well greased and lined with parchment paper on the bottom.
7. Bake in a preheated 325 degree oven for 45-50 minutes, using toothpick to test for doneness.
8. Let cakes cool completely in pan. Using a plastic knife, run knife around edges to loosen before turning out onto rack or plate.
9. For the filling combine all of the ingredients except the chocolate chips and beat until creamy. Add chocolate chips.
10. For the ganache heat cream until just before boil and add to chocolate. You can change the amount of cream depending on how thick you want the ganache.