Directions

1. Preheat the oven to 325°F and generously spray a 10 cup Bundt cake pan with cooking spray.
   
2. In a small saucepan, combine 1½ cups of water and one cup of unsalted butter and heat it over medium-low heat until the butter melts. No need to let it boil. Add ½ cup cocoa powder and two teaspoons of coffee granules to the water-butter mixture and mix thoroughly. Set aside to cool.
   
3. Sift together two cups of all-purpose flour, one teaspoon of baking soda, one teaspoon of baking powder, and a pinch of salt. Set aside.
   
4. Into a stand mixing bowl with paddle attachment combine two eggs and 1½ cups of sugar. Beat on medium until fluffy. Add the cooled cocoa powder mix to the sugar mixture. Beat for another minute. Add one teaspoon of vanilla extract and ½ cup of Irish Cream to the sugar mixture bowl beat for another few seconds.
   
5. Slowly add the sifted flour mixture, and gently fold it in with a spatula. Once all the flour is incorporated, pour the batter into the prepared Bundt pan. Tap gently to release any air bubbles. Bake for 45 to 50 minutes or until a cake tester comes out clean. Let it cool.
   
6. Heat ½ cup of heavy whipping cream in the microwave for 50 seconds. Add ½ cup of chocolate chips, one teaspoon of vanilla extract, and one tablespoon of Irish Cream to the hot, steaming heavy whipping cream. Leave undisturbed for 5 minutes.
   
7. After 5 minutes, mix the chocolate mixture with a spatula until the chocolate chips are completely melted and the glaze is shiny and smooth.
   
8. Place the cooled cake over a cooling rack and drizzle the ganache glaze all over the cake. Let the glaze tickle down the sides. Dust the glazed cake with powdered sugar. Wait for a few minutes and then place the glazed cake on a serving platter or cake stand. Slice and serve immediately. Store the leftovers in a covered container in the fridge.