Chocolate Espresso Cake in 55 Minutes

Instructions:

1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a large mixing bowl, sift and whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and sea salt until combined.
3. In a heat-proof measuring cup, dissolve the 2 tablespoons of instant espresso powder into the boiling water and set aside.
4. In a separate medium bowl, whisk together the eggs, milk, oil, and vanilla extract until the mixture is uniform in color.
5. Slowly pour the wet egg and milk mixture into the dry flour mixture, whisking gently by hand until just combined.
6. Stir in the hot espresso water. Note that the batter will be very thin and liquid; this is necessary for the final texture.
7. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Prepare the ganache by heating heavy cream until simmering, then pouring over chocolate chips and espresso powder. Let sit for 5 minutes before stirring until silky and smooth.