Preheat your oven to 350°F (175°C) and line your cake tin with parchment paper.
Whisk together flour, sugar, cocoa powder, baking powder, and baking soda.
In a separate bowl, mix eggs, oil, milk, and vanilla extract.
Dissolve coffee powder in hot water, add to the wet ingredients, and then combine with the dry mix.
Baking the Cake
Pour the batter into the prepared tin.
Bake for 30-35 minutes or until a toothpick comes out clean.
Let the cake cool before applying the ganache.
Crafting the Ganache
Melt chocolate chips and butter, then gently stir in heated cream until smooth.
Allow to cool slightly before covering your cake.
Tips, Shortcuts, and Variations
For a dairy-free version, use almond or coconut milk and a dairy-free cream substitute.
Short on time? Use a box mix as the base and enhance it with coffee and extra cocoa powder.
Variations: Substitute semi-sweet chocolate with milk or white chocolate for a different taste.
Storing Leftovers
Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, you can freeze slices of the cake; just wrap them individually in plastic wrap and thaw at room temperature when ready to enjoy.
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