In a mixing bowl, whisk together sugar, flour, cocoa, baking soda, baking powder and salt. Keep aside.
In a separate large mixing bowl, add eggs, buttermilk, coffee, oil and vanilla extract.
Dump dry flour mixture into this wet mixture and mix until just combined.
Pour batter in 2 round cake pans that have been greased and floured (Dimensions 9x2).
Bake for 35-38 minutes or until an inserted toothpick in the center comes out clean.
Allow the cakes to cool down completely.
In a large mixing bowl, add butter, cocoa powder, vanilla extract and blend together.
Gradually, add powdered sugar (1 cup at a time), alternating with some milk and continue mixing until smooth and creamy.
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 smooth and creamy ganache.
Once the cakes have cooled down, spread frosting on top of one cake.
Place the other cake on top of the frosting.
Then, frost the entire cake in chocolate frosting.
Use the back of a spatula to design a diagonal pattern all around the cake.
Pour some 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.
- If you like, you can easily use the 2 cakes to make a layer cake but I decided to bake one round cake (Dimensions: 8x3) and used some leftover batter to make cupcakes. - Store leftovers in a sealed container in the fridge for up to 3 days.