• Move the oven racks apart to make room for the angel food cake pan. Preheat the oven according to the package instructions.
• Place the angel food cake mix and espresso powder in a very large mixing bowl. Sift in the cocoa powder. Whisk the dry ingredients together. Add the water. Mix with a hand mixer on low for 30 seconds, then on medium speed for one minute.
• Pour the batter into an ungreased angel food cake pan with a removable bottom. Run a knife through the batter to remove air bubbles.

  Bake for 35-40 minutes or until the cracks are dry and the top springs back when lightly pressed. The internal temperature should be around 206.
• Immediately invert pan onto a baking rack or bottle. Cool cake upside down for about 2 hours or until the pan is cool.

  Run a thin knife around the edge of the cake to gently remove it from the pan. Place the cake right-side up on a serving plate.

Make the Chocolate Ganache

• Place the chocolate chips in a small bowl. Warm heavy cream in the microwave for 60-90 seconds to 180 degrees. Pour the hot cream over the chocolate chips and let them sit for 3-4 minutes.
• Stir until the ganache is smooth. Cool, if needed, until the ganache is a good drizzling or spreading consistency. You can speed this up in the fridge, stirring it every 10 minutes. Drizzle or spread ganache on top of the chocolate angel food cake, letting it drip down the sides. If desired, top with shaved chocolate. before the ganache sets.
• Cut chocolate angel food cake with a serrated knife using a sawing motion. Serve with whipped cream and fresh berries. Store leftover angel food cake with chocolate ganache in the refrigerateor.