Preheat your oven to 350°F and grease a 9-inch round cake pan. Line the bottom with parchment paper to help the cake release cleanly after baking.

In a large mixing bowl, whisk together the flour, black cocoa powder, sugar, baking soda, baking powder, and salt until fully combined. Black cocoa powder gives the cake its dramatic dark appearance and smooth chocolate flavor.

Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until the batter becomes smooth and thick.

Slowly pour in the hot coffee while stirring gently. The batter will become thinner, which is completely normal and helps create a moist, tender cake texture.

Pour the batter into the prepared cake pan and smooth the top evenly.

Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out with a few moist crumbs attached. Avoid overbaking because black cocoa cakes can dry out if left too long in the oven.

Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

To make the ganache, heat the heavy cream until steaming but not boiling. Pour it over the chocolate chips and let sit for one minute. Stir until smooth, glossy, and fully melted.

Pour the ganache over the cooled cake, allowing it to drip slightly down the sides for a rich bakery-style finish.

For the whipped topping, beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Spoon or pipe the whipped cream onto the cake before serving.

Finish with chocolate shavings or a light dusting of cocoa powder if desired.