• Set your oven to preheat at 350°F (175°C) and prepare two 9-inch cake pans with a coating of baking spray.
• Blend the flour, cocoa powder, salt, baking soda, and baking powder in a medium-sized bowl and set aside.
• Combine the cooled coffee and milk in a measuring cup.
• Cream the butter and sugar together using an electric mixer in a large bowl for 5 minutes, then beat in the eggs one by one, ensuring each is well incorporated.
• Gradually add the dry ingredients to your butter mixture, alternately with the coffee/milk mixture. Ensure everything is well combined to create a fluffy batter.
• Divide your cake batter evenly between your two prepped cake pans.
• Bake your cakes for 25 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cakes to cool in their pans for 10 minutes before inverting onto a wire rack to cool completely.

For the cream filling:

• In a saucepan, whisk together the flour and milk, then heat over medium, stirring continuously until the consistency resembles pudding.
• Remove your saucepan from the heat, stir in the vanilla, and let the mixture cool.
• Beat the butter and sugar until light and fluffy, then add the cooled milk mixture and continue to beat until it reaches a whipped cream consistency.

For the ganache:

• Combine the semi-sweet chocolate morsels and heavy cream in a microwave-safe bowl.
• Heat the mixture in the microwave for 1 minute, then stir until smooth. If necessary, heat for an additional 15-30 seconds to ensure all the chocolate has melted.

To assemble:

• Place one layer of the cooled cake on a plate, top with the cream filling, then add the second cake layer.
• Pour the ganache over the cake, using a spatula to spread it over the top and sides. Allow the cake to set for about 15 minutes before slicing and serving.