Preheat your oven to 350°F (175°C). Grease and line your two 9-inch round cake pans with parchment paper.
In a large bowl, combine 1 cup of vegetable oil, 1 cup of warm coffee, 2 large eggs, and 2 teaspoons of vanilla extract. Whisk until smooth.
In another bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, ¾ cup of unsweetened cocoa powder, 2 teaspoons of baking soda, and 1 teaspoon of salt.
Gradually add the dry mixture to the wet mixture, stirring until just combined.
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to a wire rack.
In a double boiler or microwave, melt 6 ounces of chopped white chocolate with 1 tablespoon of butter. Stir until smooth and let it cool slightly.
Beat ¾ cup of heavy whipping cream until soft peaks form, then gently fold in the melted white chocolate.
Melt 16 ounces of semi-sweet chocolate and allow it to cool slightly before folding it into 2 cups of heavy whipping cream that has been whipped to soft peaks.
Once cooled, place one cake layer on a serving plate. Spread the white chocolate filling over it, then top with the second layer and frost with the semi-sweet chocolate ganache.
Decorate as desired and serve to your guests.
