Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.

Add buttermilk, oil, eggs, and vanilla. Mix until smooth.

Slowly stir in hot coffee until batter is thin but well combined.

Divide batter evenly between pans and bake for 30–35 minutes, or until a toothpick comes out clean.

Let cakes cool completely before assembling.

Step 2: Make the Filling

Beat butter and shortening until light and fluffy.

Add powdered sugar gradually, then beat in marshmallow crème and vanilla until creamy.

Chill the filling for 20 minutes to make it easier to spread.

Step 3: Assemble

Place one cooled cake layer on a serving plate.

Spread a generous layer of cream filling over the top.

Place the second cake layer on top, pressing gently.

Chill the cake for 30 minutes before adding ganache.

Step 4: Make the Ganache

Heat cream in a saucepan until steaming but not boiling.

Pour over chocolate chips and butter in a bowl. Let sit 5 minutes.

Stir until smooth and glossy.

Pour ganache over chilled cake, letting it drip down the sides.

Serving and Storage Tips