The Recipe

•  Serves 8 – 10
•  Prep time: 30 min
•  Cook time: 45 min

• 1 1/2 cups granulated sugar
• 2 cups all purpose flour
• 1 cup unsweetened cocoa powder, plus more for dusting pan
• 2 teaspoons baking powder
• 1 1/2 teaspoons espresso powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup canola oil
• 1 cup buttermilk
• 1 teaspoon vanilla
• 2 eggs
• 1 cup boiling water
• 1 1/2 cups semi sweet chocolate chips

Ganache Ingredients:

• 2/3 cup heavy whipping cream
• 1 cup semi sweet chocolate chips

Instructions:

1. Preheat oven to 350 degrees. Spray bundt pan with non-stick spray. Use a paper towel to make sure spray gets into every corner of the pan and dust with cocoa powder. Turn bundt pan over and shake off any excess cocoa powder.
2. In a bowl of a stand mixer fixed with the paddle attachment, combine sugar, flour, cocoa powder, baking powder, espresso powder, baking soda and salt. Mix together.
3. Add in canola oil, buttermilk, vanilla. Mix on medium speed just until it starts to come together. Mix in eggs one at a time. Slowly pour in boiling water. Mix for 2 more minutes. Batter will be thin.
4. Pour batter into prepared bundt pan. Sprinkle chocolate chips onto cake. Gently mix the chocolate chips in with a spoon. Bake in preheated oven for 35 – 45 minutes or until a toothpick inserted comes out with just a few crumbs on it.
5. Allow cake to cool 10 minutes.
6. Turn cake pan over onto cooling rack and carefully lift pan to remove cake. Cool cake completely. Carefully, transfer to a serving platter.
7. Make the ganache by heating heavy cream in a saucepan over medium heat until steaming. Whisk in chocolate chips just until chocolate chips are melted. Allow to set for 2 minutes. Continue whisking until mixture is shiny and smooth.
8. Drizzle ganache over the cake. Allow to harden, about 15 minutes. Slice and serve. Store leftovers in the refrigerator. Remove 1 hour before serving.

Enjoy!