Ganache frosting:

1. Start with the ganache so it can cool while you work on the cake. Add the cream and chocolate to a microwave safe bowl, and microwave in 15-20 second increments, stirring in between, until the mixture is warm and the chocolate has almost melted. It should continue to melt in the next 1-2 minutes. If it isn't fully melted, microwave for another 10-15 seconds. Make sure not to overheat the chocolate as it can seize up
2. Cover the bowl with a plate and rest at room temperature for ~1.5 to 2 hours, stirring gently every 30 minutes, until the ganache has thickened to a spreadable consistency*

Cake:

1. Pre-heat your oven to 350F (conventional) and prepare 2 8" or 9" cake pans with parchment paper and butter / oil
2. If making your own buttermilk, mix 1 cup milk with 1 tbsp vinegar, stir, and set aside
3. Mix the flour, sugar, baking powder, baking soda, and salt in a bowl until well combined. I recommend sifting the flour to make sure there are no lumps
4. Break in the eggs, and add the vegetable oil and buttermilk. Use a whisk to gently mix until the ingredients come together and no lumps remain. Take care to mix gently 
5. In a smaller bowl or cup, mix boiling water with cocoa powder and instant coffee, and whisk until you get a shiny mix. This step blooms the cocoa powder and brings out its lovely chocolatey notes
6. Add the bloomed cocoa powder mix to the cake batter, and gently fold until combined. Do not overmix as that can result in a tough, rubbery cake. The batter will be runny, that's totally fine!
7. Divide the cake batter evenly between the prepared pans
8. Bake at 350F for about ~20-25 minutes for 9" pans, or ~23-28 minutes for 8" pans, until a toothpick inserted into the center comes out with light, moist crumbs attached (no wet batter), and the cake springs back when gently poked. Avoid overbaking as that can result in a dry cake
9. Let the cakes cool down for 10-15 minutes in the pans, and then carefully turn them out onto a wire rack. Trying to handle the cake while it's still warm can cause it to break, so be careful!

Assembly:

1. Once the cakes and ganache have cooled, it is time to assemble. Use a serrated knife to carefully trim off the domes from the cakes and make them even. Place one cake on a serving stand or turntable, and add 1/3 of the ganache. Spread it evenly with an offset spatula
2. Add the second layer of cake on top, and cover with the remaining ganache all over, using the spatula to create a "brushed" rustic finish. If you want to avoid getting crumbs in the frosting, apply a thin crumb coating first, chill for 15 minutes, then apply the rest of the ganache. 
3. Serve & enjoy!

Video Tutorial:

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