• Preheat the oven to  160°C Fan/180°C/350°F and position a rack in the centre of the oven.
• Thoroughly spray your bundt pan with non-stick baking spray.
• Add chopped chocolate and sliced butter and melt over medium heat.
• Sift flour, cocoa powder, espresso powder, baking powder, baking soda and salt in a bowl. Set aside.
• In a jug whisk together eggs, buttermilk, vanilla extract , oil and melted chocolate until combined.
• Add wet ingredients to the dry ingredients and mix until combined. Be careful not to overmix.
• Add hot water and whisk to incorporate.
• Pour batter into the bundt tin and bake for 45-50 minutes or until a toothpick inserted into the cake comes out clean with a few crumbs sticking to it.
• Leave the cake to cool the cake in the pan for 10 minutes, then turn the cake out onto a plate or cake stand Let the cake cool completely before adding the ganache.

Chocolate Ganache

• Place chopped chocolate into a heat proof jug or bowl.
• In a saucepan, heat cream over medium heat until just simmering.
• Remove from heat and pour immediately over the chocolate.
• Let the chocolate sit for 2 minutes before stirring with a spatula until smooth and creamy.
• Stir until smooth. 
• Pour the ganache over the cooled cake. Before the ganache sets, scatter some sprinkles over the top.