Preheat the oven to 350 F. Grease 10 cups worth of mini bundt pans (this was 2 pans for me with 6 cakes each) and set aside.

Whisk together the cocoa and baking soda in a medium sized bowl. Whisk in the boiling water, and then whisk in the butter cubes. Set aside, and stir occasionally. When the butter has melted, whisk in the oil. Set aside.

Whisk together the flours, sugars and salt in a large bowl. Set aside.

Whisk the eggs and vanilla into the cocoa mixture.

Pour the cocoa mixture into the flour mixture, stirring slowly with a rubber spatula. Do not over-mix, but do gently fold until it is evenly mixed and free of lumps.

Divide the batter between the bundtlette wells.

How long they need to bake will depend on the size of your cakes. Use your nose and eyes for guidance, maybe around 20-25 minutes, they are done when they start to pull away from the sides of the pan and a cake tester inserted into the center of a cake comes out clean.

Let them cool in the pan for 7 minutes, before turning out onto a cooling rack to cool completely.

While they are cooling, make the ganache, because you will want it to sit and thicken a little before pouring it over the cakes. To make the ganache with cream, bring the cream to a near boil (when little bubbles appear at the side of the pan) and then pour it over the chocolate. Let it sit for 5 minutes, then add the pinch of salt and whisk smooth.

When the cakes are cooled completely, drizzle the ganache over the cakes and let set before serving.