Preheat oven to 350 degrees and butter/flour two 9" cake pans.

In a large bowl, mix the flour, the baking powder, the baking soda, the cocoa powder and the salt. Stir really well with a spatula or wooden spoon.

In your stand mixer bowl, beat the eggs and the sugar at medium speed until smooth and creamy.

Add the vanilla extract and beat some more.

Add the dry ingredients, the vegetable oil and the milk and beat until everything is incorporated.

Carefully add the coffee to the batter and once it's incorporated, increase the speed to high and beat for an extra minute to make your cake more fluffy.

Distribute the batter equally into the 2 cake pans and bake for 35 to 40 minutes or until a toothpick inserted in the middle of the cakes comes out clean.

Remove from the oven and let it cool.

Once it's cool enough, level the cakes, remove the crumbs and excess and top the first cake with the Brigadeiro chocolate. Add the second cake to the first and finish off by frosting with the ganache.

In a saucepan, combine the butter, the sweet condensed milk and the cocoa powder and mix really well until everything is combined.

Bring the saucepan to the stove, over medium-low heat, and cook until it has thickened slightly.

Fill a sauce pan with water and bring it to a boil. Put a slightly bigger saucepan on top of that (double boiler) with the chocolate chips and the heavy cream and stir until the chocolate melts.