Preheat convection oven to 350°F (175°C). Prepare three 9-inch round cake pans by greasing with shortening, lining bases with parchment paper, and dusting with cocoa powder.

In a stand mixer bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk on low speed for 60 seconds to aerate and ensure even distribution of leavening agents.

In a separate vessel, whisk together eggs, buttermilk, oil, and vanilla extract until emulsified.

With the mixer on low speed, gradually incorporate the wet ingredients into the dry ingredients until just combined.

Slowly stream in the hot coffee while maintaining low speed, scraping the bottom of the bowl to ensure no dry pockets remain. Fold in the chocolate chips manually.

Distribute the batter equally across the three prepared pans (approx. 850g per pan). Tap pans firmly on the counter to release trapped air bubbles.

Bake for 30-35 minutes or until internal temperature reaches 205°F (96°C). Cool in pans for 20 minutes before inverting onto wire racks to reach room temperature.

Prepare ganache: Place chopped chocolate and sea salt in a heat-proof glass bowl. Heat heavy cream in a heavy-bottomed saucepan over medium heat until it reaches a gentle simmer (do not boil).

Pour hot cream over chocolate and let sit undisturbed for 5 minutes to allow thermal transfer. Whisk from the center outward in small concentric circles until a glossy, homogenous emulsion forms.

Allow ganache to cool at room temperature until it achieves a thick, spreadable viscosity (approx. 60-90 minutes).

Level cake layers with a serrated knife. Stack layers with 0.5-inch of ganache between each. Coat the exterior with the remaining ganache using an offset spatula. Chill for 30 minutes before serving to set the structure.