• Preheat the oven to 350°F.

Prepare the Cake Batter

• In a large bowl, mix the coffee, cake mix, vegetable oil and eggs together until well incorporated.
• Spread the batter evenly into a greased 9 x 13-inch baking pan.

Bake the Cake

• Bake according to package instructions (mine called for 29 to 33 minutes) or until a toothpick inserted comes out clean.
• Cool completely.

Make the Vanilla Frosting

• Beat the butter, shortening, vanilla and salt until combined.
• Sift in 2 cups of powdered sugar and the heavy cream and mix.
• Pour in the last 2 cups of powdered sugar and beat until light and fluffy.
• Add more heavy cream as needed. The frosting should be thick so that it keeps its structure, but still loose enough to be easily piped on to the cake.

Add the Bumps

• Pipe or spread the vanilla frosting in thick rows across the cooled cake.
• Place into the refrigerator while preparing the chocolate frosting.

Make the Chocolate Topping

• In a medium sized saucepan over medium heat, add heavy cream, granulated sugar, butter, cocoa powder and salt.
• Stir until mixture reaches a rolling boil.
• Set a timer for 3 minutes and stir continuously for that time.
• Take off of the heat.
• Set aside to cool for about 10 to 15 minutes or until cooled enough to pour over the frosting without melting it.

Add the Ganache Topping

• Pour the chocolate ganache over the cake, allowing it to settle between the frosting rows.
• Refrigerate for 15 to 20 minutes until set before slicing.