Preheat the oven to 350°F and grease and dust a 12-cup bundt pan with shortening and cocoa powder and set aside. You may also use nonstick spray to grease but do not coat with cocoa powder if you do.
vegetable shortening, ¾ cup unsweetened cocoa powder
Sift together the flour, ¾ cup cocoa powder, baking powder, baking soda, and salt into a large bowl, then whisk to make sure it's evenly mixed.
2 cups all-purpose flour, 2 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt, ¾ cup unsweetened cocoa powder
Beat the eggs in a separate large bowl or stand mixer fitted with a paddle attachment, then add in the sugar, oil, milk, and vanilla. Once mixed, add the coffee.
2 large eggs, 2 cups granulated sugar, 1 cup vegetable oil, 1 cup whole milk, 1 teaspoon vanilla extract, 1 cup black coffee
Add the dry ingredients to the wet ingredients in three separate additions, mixing on low speed between each one, until the batter is smooth. The batter will be very thin, unlike a box mix recipe.
Pour into the prepared bundt pan and bake for 40 to 45 minutes until a cake tester or toothpick comes clean from the center.
Allow the cake to cool in the pan for 20 to 30 minutes before running a rubber spatula around the edge and flipping it onto a wire rack to cool completely.
Once you remove the cake from the pan, prepare the ganache. Add the chocolate chips, heavy cream, and salt to a medium microwave-safe bowl and microwave for 1 minute. Remove and whisk, then microwave for 1 additional minute.
1 cup semi-sweet chocolate chips, ¾ cup heavy cream, ⅛ teaspoon salt
Add the sugar and whisk until a thick and smooth chocolate sauce forms. Let sit at room temperature for 30 minutes to thicken before spreading on top of the cake. Top the cake with sprinkles if desired.
¼ cup powdered sugar, sprinkles