In a large bowl, stir together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until well combined. Set aside.

In another large mixing bowl, whisk together the eggs, coffee, whiskey, buttermilk and oil until it becomes a smooth consistency. Slowly add in the flour mixture and whisk together until well combined.

Pour the batter in even layers into the cake pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool for 10-15 minutes before removing from the pans.

If there is leftover cake batter, repeat the process.

Place the dark chocolate in a medium heatproof glass bowl and set aside.

In a saucepan or small pot over medium-low heat, bring the heavy cream to a low simmer. Be careful not to burn!

Pour the cream over the dark chocolate and cover the bowl for 2 minutes with foil. When the time ends, stir the mixture together until the chocolate has completely melted and mixture until it becomes a smooth consistency. Stir in the vanilla and whiskey until well incorporated.

Cover with saran wrap and refrigerate for 30 minutes to completely cool and thickened slightly. It should be the same consistency as pudding. Spread an even layer in between the cake layers.

In a mixing bowl, combine the butter, ganache, heavy cream, whiskey, vanilla extract, cocoa powder and powdered sugar. Mix carefully until well combined and continue to whisk on medium speed until it becomes a fluffy frosting, about 5-7 minutes. Spread evenly over the cooled cake.