• Preheat the oven to 350°F (180°C). Oil a Bundt cake with cooking oil spray. Set aside.
• In a mixing bowl, stir almond milk, vegan yogurt, and vinegar. Set aside a few minutes.
• In a large mixing bowl or the bowl of your stand mixer, add the dry ingredients. Using the paddle attachment or hand whisk, stir flour, cocoa powder, espresso powder, sugar, brown sugar, baking powder, baking soda, and salt.
• Add in the milk mixture made before, oil, and vanilla extract, and beat at medium speed, gradually adding the boiling water at the same time.
• Pour the cake batter into the prepared pan and bake for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Cool the cake in its pan on a wire rack for 15 minutes, then place a cooling rack on top of the pan and flip it to release the Bundt cake.

Chocolate Ganache

• Add the chocolate chips to a glass bowl. Set aside.
• Bring the vegan cream to a boil in a non-stick saucepan, pour the chocolate chips, and let them sit for a minute.
• Stir in the vanilla extract and stir until the mixture is glossy and shiny and the chocolate is fully melted.
• Drizzle all over the Bundt cake, letting it drip on the sides.