Preheat the oven to 350°F.

Grease two 9-inch round cake pans and line the bottoms with parchment paper. Set aside.

In a large mixing bowl, whisk together flour, cocoa powder, baking soda, sugar, baking powder, and salt until well combined. Ensure there are no lumps.

In another bowl, lightly beat the eggs.

Beat in the oil, milk, and vanilla extract until uniform.

Pour the wet ingredients into the dry ones.

With an electric mixer on medium speed, beat for 2 full minutes until the batter is completely smooth and homogenous.

On low mixer speed, carefully pour in the hot coffee.

Beat just until incorporated; avoid overmixing. The batter will seem very thin.

Evenly divide the batter between the prepared cake pans.

Use a rubber spatula to spread the batter out evenly.

Bake for 30-35 minutes, rotating pans halfway through. The cake is done when a toothpick inserted in the center comes out clean.

Allow cakes to cool in the pans set on a wire rack for about 20 minutes.

Run a knife along the edges and carefully invert onto the racks to cool completely.

Once cakes are cooled, use a long serrated knife to carefully cut each layer in half horizontally.

Place 1 cake layer on your serving platter.

Spread about 3/4 cup chocolate ganache evenly on top.

Top with another layer and repeat.

Finish stacking cake layers, spreading ganache between each. Place the final layer on top.

Apply a thin crumb coat of frosting over the entire cake.

Chill for 30 minutes before applying the final coat.

Frost the cake with the remaining ganache.

If desired, press sprinkles or almonds into the sides.

Keep the cake chilled until ready to serve. Enjoy your decadent creation!

Add the chocolate chips to a large, microwave-safe bowl.

In a small saucepan over medium heat, warm the whipping cream until bubbles form around the pan's edge. Ensure the cream doesn't reach a boil.

Immediately pour the hot cream over the chocolate chips.

Let the mixture stand for 3-5 minutes, allowing the heat to initiate chocolate melting.

Whisk the chocolate and cream until smooth. Initially, the chips will retain their shape, but persistent stirring will result in a glossy ganache.

Stir in the vanilla extract and cubed butter into the silky ganache. The residual heat will melt the butter.

Allow the ganache to cool at room temperature.

Chill in the fridge for at least 2 hours, stirring every 30 minutes. The ganache will thicken as it cools.

When ready to assemble the cake, vigorously stir the chilled ganache until it reaches a thick, spreadable frosting consistency.

Proceed to assemble your cake, spreading the ganache between layers and on top.

Enjoy your beautifully frosted creation!