Preheat the oven to 350 degrees Fahrenheit.

Liberally grease a bundt pan with butter, shortening, or baking spray. Set aside.

Sift the all-purpose flour, cake flour, cocoa powder, espresso powder, baking soda, baking powder, and chocolate pudding mix into a mixing bowl.

Add the sugar and salt, then mix well.

Mix the eggs, water, buttermilk, oil, and vanilla into the dry mixture using a large whisk.

Add the warm water and slowly stir again until completely combined.

Transfer the batter to the prepared bundt pan.

Bake for 45-50 minutes or until a toothpick inserted comes out clean.

Once baked, let it cool for about 20 minutes.

While the cake is cooling, make the ganache.

Place the chocolate chips and salt in a mixing bowl.

Heat the heavy whipping cream in a small saucepan over low heat, until steaming.

Remove from the heat and pour over the chocolate chips.

Let this sit for 2 minutes before whisking together and allowing all the chocolate to melt into the cream.

Once it is thick, glossy, and smooth, add the vanilla. Whisk until combined.

Remove the cake from the pan by inverting it onto a cake plate and gently tapping the pan to release the cake.

Pour the ganache over the top of the cake, letting it drip down the sides before serving.