Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) or to 325 degrees Fahrenheit (160 degrees Celsius) on the convection bake setting.

Mix oil, sugar, and honey in the bowl of an electric mixer until combined.

Add the eggs and vanilla and beat until light. Add the flour, pudding mix,

baking soda, and salt and mix until incorporated. Pour in the coffee and

mix until well combined.

Divide the batter between two bowls. In one bowl, add the cocoa and chocolate chips and mix to combine. In the other bowl, add cinnamon, ginger, nutmeg, and allspice and mix to combine.

Spray a Bundt pan very well with baking spray. Pour in a thin layer of the spiced batter, then a thin layer of the chocolate batter. Continue alternating until all the batter is done. Then use a knife to marbleize the cake by swirling the batter up and down.

Bake for 45–60 minutes, checking for doneness with a toothpick after 45 minutes.

When ready, take the cake out of the oven and let it cool for one hour.

Using a double boiler, put the chocolate chips, whipping cream, coffee, vanilla, and salt in a bowl and mix until it reaches a smooth consistency. Alternatively, you can microwave the whipping cream and chocolate in short intervals. Once everything is melted, add the coffee, vanilla, and salt and mix until smooth.

Gently remove the cake from the Bundt pan and pour on the ganache. Top with a liberal amount of Maldon sea salt.