Preheat the oven to 350°F. Prepare two 9-inch cake pans by greasing them with cooking spray.

Mix together the flour, cocoa powder, baking powder, baking soda, and salt in a small bowl. Whisk to eliminate any large clumps.

Combine the milk and strong, cooled coffee and set aside.

In the bowl of a stand mixer, or a large mixing bowl with a hand mixer, cream the butter and sugar until light and fluffy.

Mix in the eggs.

Mix in the dry ingredients, alternating with the coffee and milk mixture, about three times. Mix the batter until combined.

Divide the batter between the two prepared cake pans and bake the cakes for 25 minutes.

Once baked, allow the cakes to cool in the pan for 10 minutes before inverting on a wire rack.

To make the cream filling, whisk together the flour and milk in a small saucepan. Whisk the mixture on medium heat until it thickens, similar to pudding.

Remove the mixture from the heat and mix in the vanilla.

Cream together butter and sugar and mix in the cooled milk mixture. Beat the mixture until combined, and then turn the speed up on your mixer to whip until it has a similar texture as whipped cream.

Place one cooled cake layer on a cake stand or plate. Top it with all of the cream filling and place the second cake layer on top.

To make the ganache, pour the chocolate chips into a heat-safe bowl. Heat up the heavy cream just below boiling, and pour it over the chocolate.

Allow the mixture to sit for two minutes before whisking until smooth.

Pour the liquid ganache over the stacked cake layers. Use an offset spatula to help smooth the ganache to fully cover the cake.

Allow it to set for 15 minutes before serving.