Preheat oven to 350 degrees F. Lightly grease an 8″ skillet with Golden Barrel coconut oil.
In a medium-sized bowl, whisk together dry ingredients: flour, sugar, cocoa powder, salt, and baking soda.
In a separate bowl, whisk together vanilla, vinegar, coconut oil, and coffee. Pour wet ingredients into dry ingredients and mix until combined. Pour mix into prepared skillet.
Bake for 25-30 minutes or until toothpick inserted in middle comes out clean or with a few crumbs on it. Cool completely.
Heat half and half in pot on stove or in the microwave until steamed (not boiling). Pour hot half and half over chocolate chips and let sit for about 10 minutes. Stir mix until chocolate is completely melted and ganache is incorporated. Pour ganache over cooled cake. Store in airtight container.