Preheat the oven to 350°F (175°C).
Grease and line an 8-inch or 9-inch round cake pan with parchment paper.
In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In another large bowl, whisk the granulated sugar, brown sugar, eggs, melted butter, oil, and vanilla until smooth.
Stir in the milk and hot coffee.
Gradually fold the dry ingredients into the wet mixture.
Mix until just combined.
Fold in the chocolate chips.
Pour the batter into the prepared cake pan.
Bake for 30–35 minutes or until a toothpick inserted near the edge comes out with a few moist crumbs.
Let the cake cool in the pan for 15 minutes.
Transfer to a wire rack to cool completely.
For the ganache, heat the heavy cream until hot but not boiling.
Pour the hot cream over the chocolate chips.
Let sit for 2 minutes.
Stir until smooth and glossy.
Spread the ganache over the cooled brownie cake.
Slice and serve.
