Mocha Espresso Coffee Cake

Preheat oven to 350 degrees F. Grease and flour a 10-cup bundt pan.

Sift together flour, baking soda, baking powder and salt. Set aside.

Beat the room-temperature butter in the bowl of an electric mixer until light, about 5 minutes. Add both sugars and beat on medium speed for an additional 10 minutes, until the butter and sugar are very light and airy. Scrape sides and bottom of the bowl from time to time.

While butter is beating, pour melted butter over cocoa to hydrate it. Mix into a smooth paste. Add espresso powder and mix to blend. Set aside.

Reduce mixer speed to low. Add eggs one at a time, incorporating each completely before adding the next one. Scrape the sides and bottom after the second egg. Turn mixer to high for 30 seconds then turn it to low. Add cocoa mixture. Mix for one minute, then scrape the sides and bottom of the bowl. Mix again for 1 minute.

Add flour mixture alternately with coffee while mixing on low speed. Turn mixer off before all the flour is incorporated.

Remove the bowl from mixer. Use a rubber spatula to fold in remaining flour, being gentle and careful to mix in any unblended batter from the sides and bottom. When completely smooth, gently fold in chocolate chips.

Pour into prepared pan and bake at 350 degrees F for about 45 to 50 minutes, or until firm but resilient to the touch. Remove from oven and let sit in pan to firm up for about 30 minutes.

Prepare Mocha Ganache: Place chocolate in a medium-sized bowl. Heat cream in a small saucepan over medium heat. When bubbles start to form around the edges, stir in espresso powder. Just before cream comes to a boil, remove from heat and let steep for 30 minutes.

Return pan to heat and bring to just below a boil. Pour cream mixture over chocolate and let sit for 5 minutes; whisk gently until completely smooth. Let chocolate mixture thicken, stirring occasionally until it is thick but creamy and still flowing.

Pour over the cake and let gravity do the work!