• Pre-heat oven to 350 degrees. Spray a 10-12 cup bundt pan generously with cooking spray. Coat the pan with 1 TBSP of flour and 1 TBSP of coca powder. Shake to remove excess. Set aside. The cocoa powder will keep your bundt cake from having white splotches from dusting with flour alone.
• Place the butter, coffee and cocoa powder in a microwave proof bowl. Heat until the butter has melted. Whisk until smooth to combine. Let rest for 5-10 minutes.
• Combine the sugar, baking powder, baking soda, salt and flour in a large bowl. Whisk well to remove any lumps.
• Spoon the cooled butter & chocolate mixture into the flour mixture. Mix well. Then add in the eggs, vanilla and finally the sour cream or yogurt. Whisk until well combined, but do not over-mix or you will have a tough cake.
• Pour into the prepared bundt pan. Bake at 350 for 55 minutes or until a long toothpick or skewer inserted in the center of the cake comes out clean.
• Le the cake rest on a wire rack for 5-10 minutes. Invert and the cake will release. Let cool completely before icing on the wire rack.

For the Icing

• Place chocolate in a heat proof bowl. Heat the heavy cream until just steaming in a small saucepan on the stove. Pour the hot cream over the chocolate. Let rest for 1-2 minutes, then whisk until smooth. Pour chocolate over cake and let set at least 10 minutes before serving.