Preheat your oven to 350°F (180°C). Coat two 8-inch round cake pans with cooking spray and place parchment paper at the bottom.

In a large mixing bowl, whisk the dry ingredients: flour, sugar, baking powder, baking soda, cocoa powder, and salt until no lumps remain.

In another bowl, mix together the wet ingredients: buttermilk, vegetable oil, vanilla, sour cream, and eggs until combined.

Pour the wet ingredients into the dry ingredients and gradually add hot coffee, stirring until smooth.

Divide the batter evenly between the pans and bake for 25-30 minutes, checking for doneness with a toothpick.

Cool the cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

To make the ganache, heat the heavy cream until simmering, pour over chopped dark chocolate, and let sit for 10 minutes before stirring until smooth.

Once ganache has cooled and thickened, spread it over the first cake layer, top with the second layer, and frost the entire cake.

Prepare ganache drip by heating the remaining cream and chocolate again, then cool slightly to achieve the right consistency.

Pour the ganache over the top of the cake, allowing it to drip down the sides, and smooth excess as desired.