Preheat the Oven:
Preheat the oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and grease the sides.

Mix the Wet Ingredients:
In a large bowl, combine the buttermilk, vegetable oil, sugar, eggs, and vanilla extract. Mix until smooth. Add the dissolved coffee and melted dark chocolate, stirring well.

Combine Dry Ingredients:
In another bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Sift the dry ingredients into the wet ingredients and mix until just combined.

Bake the Cake:
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

Make the Frosting:
Beat the softened cream cheese and butter together until smooth. Add the melted dark chocolate, powdered sugar, and vanilla extract. Beat until light and fluffy.

Make the Ganache:
In a microwave-safe bowl, combine the chocolate chips and heavy cream. Heat in 30-second intervals, stirring after each, until smooth. Let the ganache cool to room temperature, thickening as it cools.

Assemble the Cake:
Once the cakes are completely cool, frost between the layers with the chocolate cream cheese frosting. Pour the ganache over the top and let it drip down the sides. Garnish with sprinkles or extra chocolate if desired.