• Spray two 9-inch cake pans with baking spray. Set aside until needed
• Preheat the oven to 350 degrees F.
• Add the all-purpose flour, cocoa powder, salt, baking soda, and baking powder to a large bowl. Whisk to combine and set aside until needed.
• Add the cooled coffee and milk to a small bowl and whisk to combine. Set aside until needed.
• Add the unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment and whip for 5 minutes until light and creamy.
• Add the eggs, one at a time. Scraping down the sides and bottom of the bowl after each addition.
• Add half of the dry ingredients to the bowl and mix just enough to combine.
• Add half of the milk mixture, mix just enough to combine. Then repeat the steps with the remaining ingredients.
• Divide the cake batter into the two prepared cake pans.

  *To make the layers easier to get out of the pan, add a circle of parchment paper after spraying the pan, then spray the parchment paper with baking spray.
• Place the pans on the center rack of the preheated oven and bake for 25 minutes (or until a toothpick inserted in the center in the center comes out clean).
• Remove the pans from the oven and place them on a wire rack to cool for 10. inutes. Then invert the cakes onto the wire rack to cool completely.

  *The layers should pull away from the sides of the pan, but if they aren’t loose, run a butter knife along the outside edges of the cake to release the layers.

Filling (Ermine Frosting)

• Add the flour and milk to a small saucepan over medium heat and whisk to combine, so that no lumps remain. Continue whipping the mixture until it becomes thick and has the consistency of pudding.
• Remove the pan from the heat and stir in the vanilla. Let the mixute cool completely.
• Add the unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the whip attachment and beat until light and fluffy (about 4 minutes).
• Slowly add in the cooled milk mixture, beating until combined.

  It may start to curdle, that's okay. Just keep beating until it becomes the texture of thick whipped cream.

Ganache

• Add the chocolate and heavy cream to a medium-sized microwave-safe bowl.

  .*You can use chocolate chips or good quality bar chocolate to make the ganache
• Microwave on high for 35 seconds. Stir well and microwave for another 25 seconds. Then whisk the mixture until completely smooth.

  If it's not completely smooth, microwave the chocolate mixture again for 25 seconds. Set it aside, stirring as needed to keep it smooth.,

Assembly

• If needed use a sharp serrated knife to level the cake layers.
• Place the first layer on a cake plate.
• Spoon the filling on top of the first layer and spread it evenly across the top of the layer.
• Add the next layer on top of the filling. Use an icing spatula to go along the sides of the cake so that none of the filling is oozing out.
• Place cake in the freezer for 10-15 minutes to set up.
• Spread the cooled ganache evenly over the top and around the sides of the cake. Use a spatula to get a smooth even coating of the ganache.
• Refrigerate the cake for 15-20 minutes to allow it to finish setting up.
• Store any leftover cake refrigerated in an airtight container or covered with plastic wrap. The whole cake can be frozen or cut into individual slices and then frozen. Just make sure to store them in an airtight container or well-wrapped in plastic wrap and then aluminum foil.