Preheat the oven to 350 degrees Fahrenheit.

In a mixing bowl, sift together the flour, all purpose flour, espresso powder, cocoa powder, baking soda, baking powder and chocolate pudding mix. Add in the sugar and salt, then mix with the rest of the dry ingredients.

Then go in with the buttermilk, vanilla, vegetable oil, and 2 eggs, whisked separately in a small bowl. Use a large whisk to mix the wet ingredients with the dry.

Add the warm water and slowly stir again until completely combined.

Carefully fold the chocolate chips into the batter.

Pour this batter into a baking sprayed bundt pan and bake in the oven for 45-50 minutes or until a toothpick inserted comes out clean.

Once the cake is done, let cool almost completely. This should take about 20 minutes.

While the cake is cooling, make the ganache. Place the chocolate chips and salt in a mixing bowl.

Heat the heavy whipping cream over the heat until steaming. Remove from the heat and pour over the chocolate chips. Let this sit for 2 minutes before whisking together and allowing all the chocolate to melt into the cream.

Once it is thick and smooth, add the vanilla. Whisk once more until combined.

Remove the chocolate cake from the bundt pan by flipping over onto a serving platter and tapping the bottom to release the cake.

Pour the ganache all over the top of the bundt, letting it fall down the sides of the cake