• Preheat the oven to 350 F. Grease the baking pan (or use a small bundt pan like I did) with butter and sprinkle with a little flour. Shake off the excess flour. Set aside. You can replace the butter with non-stick spray if that is preferred.
• In a large mixing bowl, mix the flour, sugar, cocoa, baking soda and salt. Add in the chocolate chips and stir it in. Using a spoon, make three (3) wells in the flour mixture. In one pour in the vanilla extract; in another the vinegar, and in the third well the oil.
• Pour the cold water with coffee over the mixture and stir until moistened. Pour into 8 x 8-inch pan/baking dish or in a small Bundt pan (I used the latter). Bake in the oven for 25 to 30 minutes for the 8x8 cake pan or 35-40 minutes in a bundt pan or until a cake tester inserted in the middle turns out clean.
• If using a bundt pan, let it cool in a wire rack for about 10-15 minutes and then invert and cool completely. Make sure that the cake is fully cooled before you drizzle/pour the ganache on top. If not using a Bundt pan, you can let the cake cool completely in the baking dish.

For the Chocolate Ganache

• Place the heavy cream, chocolate pieces and the liquid sweetened of your choice. Melt the chocolate using low heat and by stirring until it becomes very smooth and shiny. Remove from the heat and immediately drizzle/pour it on the cake. Use the entire content of the saucepan if you wish or if there is some left-over you can use it as a chocolate sauce for your ice cream or pancakes.