Preheat oven to 350 degrees. Heat coffee over medium heat until simmering. Turn off heat and add butter, chocolate and sugar. Blend together until melted and dissolved. Set aside to cool. Prepare 6 Cup Heritage Bundt with baking spray or butter and dust with cocoa powder. In medium bowl combine flour, baking soda, spices and salt. Set aside. Pour cooled chocolate into another bowl and mix in eggs. Slowly add flour mixture and vanilla. Mix thoroughly. Pour into prepared pan and gently tap on counter to remove air bubbles. Bake for 40-45 minutes or until toothpick inserted in center of cake comes out clean. Let cake stand for 10 minutes before inverting onto a cooling rack.

For Ganache, chop chocolate into small pieces and place in heatproof bowl. In saucepan, heat cream to a simmer. Pour hot cream over chocolate and cover for 5 minutes. Set aside. After stand time, stir until smooth