Add <quantity>400<unit>g</unit></quantity> heavy cream to a saucepan over medium-high heat and bring it to a boil

Pour the hot heavy cream into a bowl with <quantity>400<unit>g</unit></quantity> of semi-sweet chocolate chips and <quantity>400<unit>g</unit></quantity> of milk chocolate chips. Stir until it starts to melt

Add a pinch of salt and blend with a hand blender until smooth

Evenly spread the mixture on a tray

Cover with cling film, pressing it against the surface

Let it rest at room temperature for at least 12h to set. The semi-sweet ganache is ready

Preheat the oven to <temperature>150<unit>°C</unit></temperature>

Cut <quantity>3</quantity> parchment paper discs to fit a round <quantity>20<unit>cm</unit></quantity> baking pan

Grease the pans with oil and place the paper discs on the bottom

Add <quantity>450<unit>g</unit></quantity> of sugar to a large bowl

Add <quantity>2</quantity> eggs and whisk thoroughly to combine and become slightly more liquid

Add <quantity>120<unit>g</unit></quantity> of vegetable oil and whisk to combine

Add <quantity>290<unit>g</unit></quantity> of all-purpose flour and <quantity>90<unit>g</unit></quantity> of cocoa powder

Add <quantity>6<unit>g</unit></quantity> of baking powder and <quantity>6<unit>g</unit></quantity> of baking soda

Add <quantity>2<unit>g</unit></quantity> of salt and mix just to slightly combine the ingredients

Add <quantity>295<unit>g</unit></quantity> of milk in batches. Whisk well after each addition, until everything is smooth

Add <quantity>295<unit>g</unit></quantity> of strong filtered coffee in batches. Whisk well after each addition, until everything is combined

Divide the batter into the pans

Bake for 35-40m until a cake tester comes out clean and the cake is golden. Let it cool down at room temperature

Run a knife around the pan edges to unmold the cake and remove the parchment paper. The cocoa cake & coffee is ready

Trim the tops of the cakes to even the heights

Place one cake on a serving dish, evenly spread ⅓ of the Semi-Sweet Ganache and cover with another cake, slightly pressing it. Repeat with another layer of ⅓ of ganache and the remaining cake

Add the remaining ganache over the cake and spread with an offset spatula, beginning on the top, to form an even and thick layer. Position the spatula perpendicular to the side and rotate the cake to achieve a smooth finish

The cocoa cake with semi-sweet ganache is ready. Enjoy!!!