Moist Chocolate Bundt Cake with Ganache

Preheat the oven to 350ºF (177ºC). Grease and flour (or use homemade cake release) a bundt pan. Set aside.
In a large bowl, whisk together the granulated sugar, brown sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
1 cup (200g) granulated sugar, 1 cup (200g) firmly packed light brown sugar, 2 cups (240g) all-purpose flour, ¾ cup (69g) Dutch processed cocoa powder, 3 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon salt
In a small bowl, whisk together the eggs, vegetable oil, and vanilla extract until completely combined. Pour the wet ingredients into the dry ingredients, add the coffee, and whisk or stir the batter until everything is combined.
4 large eggs, ½ cup (120mL) vegetable oil, 2 teaspoons vanilla extract, 1 and ¼ cup (300mL) brewed coffee
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean. Remove from oven and allow to cool for 15 minutes on a wire cooling rack. Using oven mitts, carefully flip the bundt cake onto your serving dish/platter. To do this: flip the serving dish/platter over and place on top of the cooling bundt pan. Flip everything over and allow cake to cool completely in the pan, sitting on the serving dish. When cake is completely cool, lift pan off of the cake.

When you are ready to frost the cake, pour the chocolate chips into a small bowl. Set aside.
1 cup (170g) semi-sweet chocolate chips, ⅔ cup (180mL) heavy cream
In a small saucepan over medium heat, heat the heavy cream while whisking occasionally until steaming. Remove from heat and pour over the chocolate chips. Whisk the chocolate and the cream together until it it smooth. Allow to cool for 15 minutes.
Pour the cooled ganache evenly over the bundt cake and allow ganache to set before serving (about 1 hour). You can speed up this process by putting cake in the fridge. Store leftovers at room temperature, up to 5 days. Cake freezes well, up to 3 months. Thaw in refrigerator overnight.