1. Prep: Preheat oven to 350°F (177°C). Grease and flour a 9×13 inch baking pan.2. Mix Dry: In a large bowl, sift or whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.3. Mix Wet: In a medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.4. Combine: Pour the wet ingredients into the dry ingredients and whisk until about half-combined.5. Add Coffee: Slowly pour the hot coffee into the batter while whisking gently. The batter will be very thin. Whisk until just smooth.6. Bake: Pour the batter into the prepared 9×13 pan. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the top springs back lightly.7. Cool: Let the cake cool completely in the pan on a wire rack.8. Make Ganache: Place the chocolate chips in a medium heatproof bowl. Heat the heavy cream in a saucepan until just simmering (do not boil).9. Rest: Pour the hot cream over the chocolate chips and let it sit for 5 minutes without stirring.10. Whisk: Whisk the mixture, starting from the center, until the ganache is smooth and glossy.11. Thicken: Let the ganache cool at room temperature, stirring occasionally, until it is thick and spreadable (about 1-2 hours).12. Frost: Spread the thickened ganache over the cooled cake in the pan.