Step 1

Preheat the oven to 325 degrees Fahrenheit. Grease and flour a 10-inch Bundt pan.

Step 2

Sift the flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.

Step 3

In a separate large bowl, cream the softened butter and sugar with an electric mixer until light and fluffy, about 3-5 minutes. Beat in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 4

Mix the flour mixture in thirds, alternating with the buttermilk and espresso mix, beginning and ending with the flour mixture.

Step 5

Pour the batter into the prepared pan. Bake for 60-70 minutes or until a toothpick comes out clean or with a few moist crumbs.

Step 6

Make the ganache while the cake is baking. Pour heavy cream into a large microwave-safe bowl. Microwave on high for 1-2 minutes or until it begins to simmer.

Step 7

Add the chopped chocolate. Allow the mixture to sit for about 3-5 minutes. The heat from the cream can melt the chocolate. Stir with a spatula until smooth and glossy. Cool slightly.

Step 8

Remove the cake from the oven and let it cool in the pan for about 15 minutes. Invert it onto a wire rack to cool completely. Drizzle or spread the ganache over the cake.

Step 9

Slice, serve, and enjoy!