1. Preheat oven to 350F. Line the bottom of a 9-inch cake pan with a circle of parchment paper. Spray the bottom and sides of the pan with nonstick spray.

2. In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl, add the coffee and cocoa powder. Whisk to combine. Add in the sugar, oil, egg, buttermilk and vanilla extract. Whisk to combine. Add in the sifted flour, baking powder, baking soda and salt. Whisk just until combined.

3. Pour batter into prepared pan and bake in preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool on a wire cooling rack in the cake pan while you make the ganache.

4. In a microwave safe bowl, or in a medium size saucepan on the stovetop, heat the heavy cream until a gentle simmer. Pour the heavy cream over the chocolate. Stir until the chocolate is melted.

5. Place a plate on top of the cake pan, and invert the cake out onto the plate. If the top of your cake has domed, place a plate on top of the cake and invert the cake again, so that the domed top of the cake is facing up and the cake does not crack.

6. Pour the warm ganache over top of the cake and spread until the top is completely covered in ganache.

7. Serve and enjoy!