Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.

In a large bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, granulated sugar, baking powder, baking soda, and salt.

In another bowl, beat together the large eggs, sour cream, vegetable oil, and vanilla extract. Gradually whisk in the hot coffee.

Pour the wet ingredients into the dry mixture and stir until smooth. Fold in the melted dark chocolate.

Divide the batter among the prepared pans. Bake for 28-32 minutes until a toothpick comes out with moist crumbs. Let cool in pans for 10 minutes.

Beat unsalted butter and powdered sugar until fluffy. Mix in melted dark chocolate and heavy cream until smooth.

Stack the cool cakes with frosting between each layer and cover the top and sides with frosting.

Heat heavy cream for ganache. Pour over dark chocolate chips and stir until smooth. Pour ganache over the frosted cake.