Grease and flour a 10 inch bundt or tube pan OR one 9 x 13-inch baking pan.
In a large bowl, and with an electric mixer, combine dry ingredients.
Add the liquid ingredients (except for the boiling water), and beat on medium speed for 2 minutes.
Stir in boiling water (batter will be thin).
Pour into prepared pan.
Bake 25-30 minutes for the 9x13-inch rectangular pan, or bake for 40-45 minutes if using a bundt or tube pan-- or until toothpick in center comes out clean. (Everyone's oven is different, but I baked mine for 41 minutes in a bundt pan).
Remove cake from oven, and cool completely on rack.
After cake has cooled completely, frost as desired, or dust top of cake with confectioners' sugar.
Place all ganache ingredients in a microwave safe dish (I use a 4 cup measuring cup) and microwave on high for approximately 1 minute--maybe a little more or less than a minute depending on your microwave.
Wisk together until chocolate is shiny and of "drizzly" consistency.
Drizzle on top of cake if you used a bundt cake or spread on cake if you used a 9 X 13 pan.
Dust with powdered sugar, if desired.
**This cake makes: One 9 x 13 rectangular cake or one 10-inch bundt or tube cake.