Yes, this is like a giant lunch-box treat
9 ounces semisweet or bittersweet chocolate, chopped1 1/4 teaspoons unflavored gelatinFlaky sea salt Two 9-inch-diameter cake pans with 2-inch-high sides; a 9-inch-diameter springform panPreheat oven to 350°. Coat cake pans with nonstick spray. Line bottom of pans with parchment-paper rounds; coat paper. Place cocoa powder and chocolate in a medium metal bowl. Pour hot coffee over. Let stand for 1 minute. Stir until smooth. Stir in buttermilk and vanilla; set aside.
Bake cakes until a tester inserted into the centers comes out clean, about 35 minutes. Transfer to wire racks; let cakes cool in pans for 10 minutes . Run a knife around pans to loosen cakes; invert cakes onto racks. Peel off paper and let cakes cool completely. Turn cakes over. Place 1 cake layer in springform pan. Pour 1 cup ganache over. Chill until set, about 30 minutes. Cover remaining ganache and let stand at room temperature.Place 2 Tbsp. cold water in a small heatproof glass or metal bowl. Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes.
Place cream and powdered sugar in a large bowl. Scrape in seeds from vanilla bean. Using an electric mixer, beat cream until soft peaks form. Add gelatin; beat filling until firm peaks form.
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