• Grease and flour a tube pan. Preheat oven to 325 degrees F
• In a separate bowl whisk the flour, baking powder, salt, and cocoa powder to combine. Set aside for later.
• Cream the butter using an electric mixer on medium speed until smooth. Gradually add the sugar and beat until light and fluffy 4-5 minutes.
• Add the eggs one at a time blending after each to incorporate. Add the vanilla extract.
• While mixing at low speed, add the flour mixture alternately with the sour cream to the butter, sugar, & egg mixture. Begin and end with the dry ingredients. (I add the flour mixture three times and the sour cream twice). Mix until nearly incorporated. Then, slowly pour in the hot coffee and mix another 20-30 seconds or until combined and smooth.
• Bake at 325 degrees for approximately 1 hour and 10 minutes--Baking times may vary and so check on the cake as it nears the 1 hour mark and adjust time as needed. When an inserted toothpick comes out clean or with just a few moist crumbs attached, it is ready.
• This makes approximately 8-8.5 cups of batter.
• Allow to cool in the pan for about 10 minutes before flipping out onto wire rack.

For the Glaze

• Combine the 4 oz. semi-sweet or dark chocolate and 3 oz. heavy cream in a microwave safe bowl. Heat in the microwave in small increments (30 seconds or less), stirring occasionally in between, until the chocolate is almost completely melted.
• Then, allow to sit a minute or two and gently stir to melt any remaining pieces of chocolate. It should be completely smooth. Once the cake has cooled, and the ganache has cooled & thickened to the desired consistency, you can either spoon it over the cake or drizzle it using a disposable piping bag with the tip snipped away (or a ziplock back with a corner snipped away).
• This cake is fine to leave at room temperature (in an airtight container, under a cake dome, or in a sealed bakery box) for 2-3 days. Beyond that, we recommend, moving to the refrigerator for freshness.

  If you must refrigerate, allow the cake to warm to room temp before serving. The cake is best at room temperature because the butter in the cake firms up when chilled.