In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Keep aside. In another mixing bowl, add eggs, buttermilk, coffee, oil, vanilla extract and mix until smooth.
Dump dry flour mixture into this wet mixture and mix until just combined.
Pour batter into 2 greased/ floured round cake pans (Dimensions 8x2).
Bake for 35-40 minutes at 350 degrees or until an inserted toothpick in the center comes out clean.
Allow the cakes to cool down completely.
While the cakes are baking, prepare the chocolate frosting, as per the recipe above but make sure to also add 1 tbsp espresso powder.
Also, make the ganache: In a microwave- safe bowl, add chocolate chips, heavy cream, espresso powder and butter. Heat in the microwave at 30 second increments, mixing after each interval. Continue doing this until you have a smooth and creamy mixture.
Start assembling: Place one cake on a cake stand.
Spread frosting on top.
Place the other cake on top of the frosting and gently press it to secure it.
Then, frost the entire cake in chocolate frosting.
Use the back of a spatula to design a diagonal pattern all around the cake.
Pour espresso ganache on top of the cake and use a spatula to spread it out and allow it to drip a little along the sides.
Toss a variety of chocolate chips on top of the cake for decoration. Enjoy!