Midnight Chocolate Cake - cooking recipe

Ingredients

Dry Ingredients
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
Liquid Ingredients
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Chocolate ganache sauce on top of baked cake
1/2 cup half-and-half
8 ounces semi-sweet chocolate chips
1/2 teaspoon instant coffee granules (can't taste the coffee in this, just inhances the chocolate flavor)

Preparation

Preheat oven to 350 degrees F.
Grease and flour a 10 inch bundt or tube pan OR one 9 x 13-inch baking pan.
In a large bowl, and with an electric mixer, combine dry ingredients.
Add the liquid ingredients (except for the boiling water), and beat on medium speed for 2 minutes.
Stir in boiling water (batter will be thin).
Pour into prepared pan.
Bake 25-30 minutes for the 9x13-inch rectangular pan, or bake for 40-45 minutes if using a bundt or tube pan-- or until toothpick in center comes out clean. (Everyone's oven is different, but I baked mine for 41 minutes in a bundt pan).
Remove cake from oven, and cool completely on rack.
After cake has cooled completely, frost as desired, or dust top of cake with confectioners' sugar.
Ganache:
Place all ganache ingredients in a microwave safe dish (I use a 4 cup measuring cup) and microwave on high for approximately 1 minute--maybe a little more or less than a minute depending on your microwave.
Wisk together until chocolate is shiny and of \"drizzly\" consistency.
Drizzle on top of cake if you used a bundt cake or spread on cake if you used a 9 X 13 pan.
Dust with powdered sugar, if desired.
**This cake makes: One 9 x 13 rectangular cake or one 10-inch bundt or tube cake.