Making the Cake:

1. Prep your pans: Preheat oven to 350°F (175°C). Grease three 9-inch round cake pans with butter or cooking spray, then line the bottoms with parchment paper circles. Grease the parchment too. This double insurance prevents any sticking disasters.
2. Mix dry ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk thoroughly to ensure the cocoa powder is evenly distributed with no lumps. This step is crucial for even chocolate flavor throughout.
3. Combine wet ingredients: In another bowl, whisk together the eggs, buttermilk, oil, and vanilla extract until well combined and slightly frothy. Room temperature ingredients mix more smoothly and create better texture.
4. Create the batter: Pour the wet ingredients into the dry ingredients and mix on medium speed for about 2 minutes until well combined. The batter will be thick at this point – that’s normal.
5. Add hot coffee: Carefully stir in the hot coffee. The batter will become very thin and liquidy – don’t panic! This loose batter is the secret to incredibly moist cake. The hot liquid also blooms the cocoa powder for deeper flavor.
6. Fold in chocolate chips: Gently fold in 1½ cups of chocolate chips using a spatula. Make sure they’re evenly distributed throughout the batter.
7. Divide and bake: Divide the batter evenly among the three prepared pans (about 2⅓ cups per pan). Tap pans gently on the counter to release air bubbles. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Don’t overbake or the cake will be dry.
8. Cool properly: Let cakes cool in pans for 15 minutes, then carefully turn out onto wire racks. Remove parchment paper and cool completely before frosting – this takes about 1-2 hours. Rushing this step leads to melted frosting.

Making the Ganache:

9. Heat the cream: In a medium saucepan over medium heat, bring the heavy cream just to a simmer. You’ll see small bubbles around the edges. Don’t let it boil.
10. Melt the chocolate: Remove from heat and add the chocolate chips. Let sit for 2-3 minutes to soften, then stir until completely smooth and glossy. Add butter, vanilla, and salt, stirring until incorporated.
11. Cool to spreading consistency: Let ganache cool at room temperature for 45-60 minutes, stirring occasionally. It should thicken to a spreadable consistency similar to frosting. If it gets too thick, briefly warm it; too thin, refrigerate for 10-15 minutes.

Assembling the Cake:

12. Level if needed: If your cake layers have domed tops, use a serrated knife to level them for easier stacking.
13. First layer: Place one cake layer on your serving plate. Spread about ¾ cup of ganache evenly on top, going almost to the edges.
14. Second layer: Add the second cake layer and repeat with another ¾ cup of ganache.
15. Final layer: Place the third layer on top, then use remaining ganache to frost the top and sides of the cake. Use an offset spatula for smooth, professional-looking results.
16. Final touches: For an extra elegant finish, you can decorate with additional chocolate chips, chocolate shavings, fresh berries, or a light dusting of cocoa powder.