Pre-heat oven at 350ºF (180ºC).

In a large mixing bowl combine the flour, sugar, cocoa powder, baking powder and salt. Stir well.

Add softened butter, egg whites and eggs. Mix at low speed for about 1 minute and then at high speed for another minute.

Add milk, instant coffee and vanilla extract. Mix for another 2 minutes until the batter is smooth.

Pour batter into a prepared Bundt cake pan, tap a few times to release the air bubbles and bake for about 35-40 minutes or until a knife inserted in the center comes out clean. Let the cake cool inside the pan on a cooling rack for about 10 minutes. Then, take it out of the pan and let the cake cool completely on the cooling rack before adding the ganache.

Heat heavy cream at medium low until boiling point.

Place semi sweet chocolate chips in a medium bowl, pour the hot heavy cream over the chocolate chips and whisk until smooth. Add the instant coffee and keep whisking until it is well blended.

Allow the ganache to cool slightly before pouring it over the cake. Do not refrigerate.