Prepare the Bundt Pan

• Preheat your oven to 350°F (175°C).
• Grease a 10-12 cup Bundt pan thoroughly and dust with cocoa powder, tapping out the excess.

Mix the Dry Ingredients

• In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Cream the Butter and Sugar

• In a large mixing bowl, beat the butter and granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
• Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Combine Wet and Dry Ingredients

• Reduce the mixer speed to low. Alternate adding the dry ingredients and the sour cream to the butter mixture in three additions, starting and ending with the dry ingredients.
• Gradually mix in the cooled coffee until the batter is smooth.

Bake the Cake

• Pour the batter evenly into the prepared Bundt pan.
• Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Make the Chocolate Glaze

• In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
• Remove from heat and pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for 2 minutes, then whisk until smooth. Stir in the vanilla extract.

Glaze the Cake

• Once the cake is completely cooled, drizzle the chocolate glaze evenly over the top, allowing it to drip down the sides.

Serve

• Slice the cake and serve as is or with a dollop of whipped cream or a scoop of vanilla ice cream.