Step 1

Preheat oven to 350°F. Spray a 10-inch bundt pan generously with baking spray. Use a clean paper towel to wipe off any excess baking spray from the top of the pan.

Step 2

Microwave coffee and cocoa powder in a microwave-safe bowl for 1 ½-2 minutes, whisking well every 30 seconds. Set aside to cool.

Step 3

In a stand mixer fitted with a paddle attachment or in a bowl with a hand mixer, combine the sugar, kosher salt, baking soda, egg, and egg yolk on low speed for 1 minute. Scrape sides of bowl with rubber spatula.

Step 4

Add buttermilk, oil, and vanilla and mix on low speed for 1 minute. Scrape sides of bowl.

Step 5

Add flour and mix on medium for 2 minutes. Scrape sides of bowl.

Step 6

Add cooled coffee-cocoa powder mixture and mix on medium speed for 3 minutes. Scrape sides of bowl.

Step 7

Pour batter into prepared mini bundt pan. For our pan it was just over 2 tablespoons of batter (or 1 ½ scoops from a 1½ tablespoon batter scoop (affiliate)). Bake on the center rack for 14-15 minutes, or until a toothpick inserted in the middle comes out clean.

Step 8

Allow cakes to cool for 10 minutes in the pan. Invert the warm cakes on a cooling rack and allow to cool fully.

Step 9

Wash mini cake pan and repeat with remaining batter.

Step 10

Once the cakes are cool, microwave heavy cream in a microwave safe bowl for 45-60 seconds until hot, but not boiling. Pour over the chocolate chips and let sit without stirring for 3 minutes. Then whisk until the ganache is smooth. (If the ganache is not smooth or is too thick, heat an additional 1-3 tbsp of cream in the microwave until hot, then pour into ganache and whisk. Do NOT microwave the ganache).

Step 11

Place the cakes on a cooling rack, and set the cooling rack over a cookie sheet. Pour the ganache over the top of the cake, allowing excess ganache to drip onto the cookie sheet (see more tips in the Q&A section of this post). Allow ganache to set 1-2 hours before serving.

Step 12

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