Preheat the oven to 350° F and spray a loaf pan with baking spray.

In the bowl of a hand or stand mixer fitted with the paddle attachment, add the 1 1/2 cups sugar, 1 ¼ cup flour, 2/3rd cup cocoa powder, 1 teaspoon baking soda, ½ tsp baking powder, and ¼ tsp kosher salt. Mix on low speed for 15 seconds.

In a medium sized bowl combine the 2 eggs, 2/3rd cup buttermilk, 1 tsp vanilla extract, 1/3rd cup coffee, and ¼ cup vegetable oil. Whisk until combined.

Add the wet ingredients into the dry ingredients and mix on low- medium speed for 1-2 minutes until fully incorporated.

Pour the batter into the prepared loaf pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Cool the cake and make the ganache.

Add the 4 oz of chocolate to a heat safe bowl, preferably shallow. In another small bowl, heat the 2 oz of cream in the microwave (30 seconds at a time, 2 x should be OK) or over the stove top just until the edges start to simmer. Do not bring to a full boil or the cream will curdle. Pour the cream over the chocolate and let it sit for 3 minutes- Do not stir yet!

After 3 minutes. Stir with a spatula until smooth. Smooth the ganache over the chocolate loaf cake.