Prep the pans: Heat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment.

Mix dry ingredients: In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt until evenly combined.

Mix wet ingredients: In a second bowl, whisk eggs, milk, oil, and vanilla until smooth.

Combine and add coffee: Add wet to dry and whisk just until smooth. Stir in hot coffee. The batter will be thin—this is right.

Bake: Divide batter between pans and bake 28–32 minutes, or until a toothpick comes out with a few moist crumbs. Cool 10 minutes, then turn out onto racks. Cool completely.

Make the cream filling: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt; beat until fluffy. In a separate bowl, whip the cold cream to stiff peaks. Fold the whipped cream into the cream-cheese mixture until light and uniform. Chill 15 minutes to firm up.

Assemble layers: Level cake tops if needed. Place one layer on a plate. Spread the cream filling evenly, leaving a ½-inch border so it doesn’t squish out. Top with the second layer and press gently.

Chill before glazing: Refrigerate the stacked cake 20–30 minutes to set the filling.

Make ganache: Heat cream until steaming (not boiling). Pour over chocolate, add butter and salt, and let sit 2 minutes. Stir from the center outward until glossy and smooth. Cool 5–8 minutes until slightly thickened.

Glaze the cake: Pour ganache over the chilled cake, letting it drip down the sides. Smooth the top with an offset spatula. Chill 30–45 minutes until the ganache sets.

Slice and serve: For clean slices, use a warm knife (dip in hot water, wipe, slice).