• Preheat oven to 350 degrees Fahrenheit. Grease three 8-inch cake pans.
• In a medium mixing bowl, mix together flour, sugar, cocoa, baking soda, baking powder, and salt.
• Add the eggs, buttermilk, coffee, melted butter, oil, and vanilla. Beat until smooth.
• Divide batter evenly in the three pans (this takes about 3 cups of batter for each pan).
• Bake for 30-35 minutes in a 350-degree oven until a cake tester comes out clean.
• Cool on cooling racks for 15 minutes and then turn the cakes out onto the racks and allow to cool completely.

For the ganache frosting:

• Heat the cream until hot (not boiling)
• Pour the cream into the chocolate. Let stand for 5 minutes. Add the salt and whisk until the chocolate has melted completely and the mixture is smooth.
• Cover with plastic wrap and set aside to cool and thicken. It will fully cool within 2 hours at room temperature. Refrigerating will expedite things, but the frosting may not set evenly. Stir it a few times as it sets in the refrigerator so it remains even and smooth. Once cooled, whip it until it thickens to the desired consistency.

For the ganache topping:

• Place the chopped chocolate into a medium-sized, heatproof bowl.
• In a small saucepan, heat the cream until it just begins to simmer and then pour it over the chopped chocolate.
• Let it sit a minute and then gently stir with a wooden spoon until the chocolate has fully melted and the ganache is smooth.Then cover and set aside until it is set enough to drizzle over the cake, but isn't too runny.

To Assemble:

• Place the first cake layer onto a serving plate. Top with about a cup of ganache, spreading it evenly over the cake layer using an offset spatula. Top with second cake layer, and frost with another cup of ganache. Top with the final cake layer.
• Place the cake in the fridge to chill thoroughly for at least 1 hour.
• Once the cake has chilled cover with ganache drizzle.
• Top with chocolate chips