Preheat oven to 350 F. Spray a 12 cup (10 inch) Bundt pan with flour-added baking spray. If your pan is black, preheat to 325F.

Mix together flour, sugar, cocoa, soda, baking powder and salt in large bowl. Add oil, milk, eggs and vanilla. Beat two minutes with electric mixer at medium speed. Stir in water until blended. Batter will be thin.

Pour batter in the Bundt pan and bake for 45-50 minutes or until skewer or pick inserted comes out clean.

Let the cake sit in the pan for about 10 minutes, then carefully turn it from the Bundt.

Let the cake cool and then drizzle it with ganache. To make ganache, heat 3 ounces of heavy cream in microwave or saucepan. Pour over 3 oz chopped dark chocolate and stir until smooth. Let cool until thick enough to drizzle.

Eat half the cake

When you're ready to make the cake balls, put leftover cake in a large mixing bowl. Using food grade gloves (or a spoon), mash up the cake. If you used all the ganache in the recipe, you won't need any extra. If the mixture doesn't hold together, heat 2 more ounces of cream and pour over 2 ounces of chopped chocolate and make more ganache. Add a tablespoon at a time until mixture is moist and holds together -- you don't want it too moist, though. Only make the extra ganache if the cake mixture doesn't hold together.

Line a baking sheet with wax paper or parchment. Using a cookie scoop, scoop out balls of cake mixture. With your gloved hands, shape the scoops into smooth balls. Line the balls up on a tray, cover the with plastic wrap and put them in the freezer until firm.

In a chocolate melting pot, top of a double boiler or in the microwave, melt the chocolate.

Dip cake balls into melted chocolate and lift with two forks, allowing extra chocolate to drip back into the pot. Put the balls on a wax paper lined cookie sheet to set.