• Preheat the oven to 325 degrees Fahrenheit. Spray two 8-inch round cake pans with pan spray. Add parchment rounds to the bottom of the pans and spray the parchment with pan spray. Set aside.
• In a large bowl whisk together the vegetable oil, warm coffee, eggs, and vanilla until combined.
• In a medium bowl sift together the flour, sugar, unsweetened cocoa powder, baking soda and salt. Add the dry ingredients to the wet ingredients and gently whisk together until fully combined.
• Fill the two pans evenly and bake for 30-35 minutes, until the center of the cake springs back lightly when pressed on, or a toothpick comes out clean. Allow the cake to cool for 10 minutes in the pan before inverting the pan on a cooling rack to finish cooling.
• Once completely cooled, wrap the cakes in two layers of plastic wrap and place in the fridge for at least 4 hours.

Whipped White Chocolate Ganache

• Place the white chocolate in a large bowl. Heat the cream and the butter together in the microwave for 45 seconds, until the butter is melted and the mixture is steaming.
• Pour over the white chocolate and let sit for 1 minute before stirring until the chocolate is completely melted. Cover and set aside for 30 minutes or so, until the ganache is set.
• Use a hand mixer to whip the white chocolate ganache until it is light and fluffy. Set aside.

Whipped Dark Chocolate Ganache

• Place the semi-sweet chocolate in the bowl of a mixer. Heat the cream in the microwave until steaming, about 90 seconds. Pour the hot cream over the chocolate and let it sit for 2 minutes. Use a whisk to stir the chocolate and the cream until the chocolate is fully melted and mixed with the cream.
• Let the ganache cool to room temperature, or cool in the refrigerator for about 20 minutes.
• Wait until you are ready to assemble your cake to do this step! Use the mixer fitted with the whisk attachment to whip the cooled ganache on high speed for 3-4 minutes, until it has lightened in color and turned very fluffy.

Cake Assembly

• Place one cake round on a cake stand or serving plate. Spread a very thin layer of dark chocolate ganache across the top of the cake. Use a piping bag to pipe a thick ring of dark chocolate ganache around the outer edge of the top of the cake, to create a dam.
• Add the white chocolate ganache in the middle of the cake and carefully spread it evenly until it covers the entire top of the cake and meets the dam. Place the second cake layer on top.
• Use an offset spatula to spread the remaining dark chocolate ganache around the entire outside the of the cake, smoothing as you go. Top with chocolate curls, fresh berries, or a dusting of powdered sugar.