Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and baking soda.
Add buttermilk, vegetable oil, and eggs. Mix until just combined.
Slowly pour in hot espresso, mixing until smooth.
Divide batter evenly among pans. Bake for 30-35 minutes, or until a toothpick comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
In a stand mixer, beat cream cheese and butter on medium speed until smooth.
Gradually add powdered sugar and mix on low to avoid dust clouds.
Add vanilla extract and heavy cream, then whip on high until light and fluffy.
Place first cake layer on a serving plate. Spread half the vanilla cream filling evenly over the top.
Repeat with the second layer and remaining filling.
Top with the third layer. Chill the cake for 10-15 minutes before topping with ganache.
Heat heavy cream in a small saucepan just until steaming. Remove from heat, add chocolate chips, and stir until smooth.
Drizzle ganache over the cake’s top. Garnish with chocolate cookies, dark chocolate chunks, and drizzle with extra chocolate syrup.