Preheat oven to 350F.  Lightly grease a tube pan and dust with dark cocoa powder.  Mix all ingredients except chips in large bowl with beater until thoroughly blended.  About 2 minutes.  Fold in chips by hand with spatula.  Spoon batter into tube pan and bake for at least 1 hour until toothpick  or cake test inserted in center comes out clean.  Cool in pan for 15 minutes and then remove from pan and cool completely.  This cake is so good it needs no icing. But if you choose to take it over the top drizzle the chocolate ganache over it!

For the ganache:

Place the chocolate chips, instant espresso and butter in a medium sized heat proof bowl. Heat the cream until tiny bubbles begin to form. Pour over the ingredients in the bowl and let sit for a couple of minutes. Then begin stirring with a spatula starting with small circles in the center of the bowl and working outward until the melted and a homogeneous dark rich chocolatey brown.