Spray two 9-inch cake pans with baking spray. Set aside. Preheat oven to 350°F.

In a bowl, combine the flour, cocoa, salt, baking soda and baking powder. Set aside.

In a measuring cup, combine cooled coffee with milk*. Set aside.

In a large mixing bowl, beat butter and sugar for 5 minutes with an electric mixer. Beat

in eggs, one at a time. Slowly add in dry ingredients and alternate with the coffee/milk mixture (about 3 additions of each).

Once all the ingredients are added, beat cake mixture for about 2-3 minutes until

fluffy (scraping down the sides of the bowl as needed).

Divide cake batter into the two cake pans. Bake in oven for 25 minutes. Remove and

allow to cool about 10 minutes in pan. Invert on a wire rack and cool completely.

In a small saucepan, combine the flour with milk, whisking until lumps removed. Turn

on medium heat and continue to whisk until mixture becomes thick, like a pudding.

Remove from heat and stir in vanilla. Cool completely.

In a mixing bowl, combine butter and sugar, beat until light and fluffy (about 4

minutes). Slowly add in the COOLED milk mixture, beating until combined. It may

curdle slightly in the beginning, that's okay, keep beating until it becomes the texture

of whipped cream!

In a glass bowl (safe for the microwave) combine semi sweet chocolate with heavy

cream. Heat for 1 minute. Remove from microwave and stir until smooth (you may need

to heat for another 15-30 seconds). Do not over heat. Set aside while you begin to

assemble the cake.

Place first layer of cooled cake on a cake plate. Top it with ALL of the cream filling.

Add the second layer of cake on top.

Slowly pour the ganache over the cake, using an offset spatula to help cover the top

and sides. Allow to set, about 15 minutes. Slice and enjoy!