Preheat the oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper.

In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the brewed coffee, starting and ending with the dry ingredients. Mix until just combined.

Pour the batter into the prepared baking pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan.

While the cake cools, prepare the ganache by heating the heavy cream in a small saucepan until just simmering. Pour it over the chopped chocolate in a bowl and let it sit for 5 minutes. Stir until smooth.

Once the cake is cool, cut it into three equal layers. If desired, brush each layer with coffee liqueur for added flavor.

Assemble the cake by placing one layer on a serving platter, spreading a layer of ganache on top, then adding the second layer. Repeat with the third layer and top with the remaining ganache. Chill in the refrigerator for at least 1 hour before serving.

Slice and serve chilled.