For the cake

1. Preheat oven to 350 degrees.
2. Generously spray the bottom and sides of a 10-inch bundt pan with nonstick cooking spray.
3. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt and xanthum gum.
4. Set aside.
5. In the bowl of an electric mixer, cream together butter and sugar on medium speed until fluffy and pale in color.
6. With mixer on low speed, add eggs one at at time until fully incorporated.
7. Whisk together buttermilk and vanilla in a small bowl.
8. With mixer on low, add flour mixture and buttermilk mixture by alternating, beginning and ending with flour mixture in three additions until barely combined.
9. Do not overmix.
10. Add freshly brewed espresso and mix on low speed just until combined.
11. Pour batter into prepared bundt pan and smooth the top using a spatula.
12. Once filled, tap bundt pan firmly on countertop to release air bubbles.
13. Bake on center rack in oven for 35-40 minutes until a toothpick inserted in the center comes out clean or with just a few crumbs attached.
14. Place pan on cooling rack for 10-15 minutes and then invert cake onto a platter or plate and cool completely before adding the ganache glaze.

For the Ganache

1. Place chocolate chips in a heat safe medium size bowl.
2. Heat heavy cream in a small saucepan over medium heat until simmering.
3. Remove from heat and pour hot cream over chocolate chips.
4. Allow to sit for 2-3 minutes.
5. Stir with a wooden spoon or spatula until chocolate is fully melted and mixture is smooth.
6. Allow glaze to sit for 5 minutes to thicken, stirring once.
7. Pour glaze over cooled cake.
8. Allow glaze to set before serving.