Preheat the oven to 350 degrees.

Prep the cake pans with a coat of baking spray.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the mixing bowl until blended.

In another bowl, combine the buttermilk, oil, eggs, and vanilla.

With the mixer on low speed slowly add the wet ingredients to the dry ingredients. Continue mixing the ingredients on low adding the coffee,

Make sure that all of the ingredients are blended and include anything stuck to the bottom of the bowl.

When the cakes have baked remove them from the oven and set aside for at least 30 minutes to cool. Next, remove the cakes from the pans and transfer them to a cooling rack. Allow to cool completely.

Add the cold milk into a small saucepan. Add the flour to the milk. Whisk in the flour until smooth. After all of the lumps are blended into the milk turn on the heat to a medium-low. Continue to stir until the mixture becomes thick. Do not stop stirring until you remove the saucepan from the heat. Stir in the vanilla. Set aside until completely cool.

Add the butter and sugar to a mixing bowl beating on medium high speed for about 8 minutes. (Until fluffy)

Once the milk mixture has cooled add it to the butter/sugar mixture beating until it resembles whipped cream.

When the cake has cooled spread the filling over the bottom layer of the cake. Add the second cake to the top of the first layer. Transfer the cake to the refrigerator to allow to chill.

Pour the heavy cream into the quart sized microwavable bowl.

Continue to check on the cream and don't allow it to boil over.

Set the ganache aside for at least 2 minutes so that it can thicken. Make sure that it has completely cooled before pouring it on the cake, Just before adding the ganache to the cake whisk it until it is smooth. Pour the ganache over the cake.

Allow to set before piping on the loops across the middle of the cake to make the signature design on top

Transfer the cake to a serving platter.

Makes 12 servings.