• Pre-heat oven to 350 degrees. Butter a 10-12 cup bundt pan generously with softened butter. Coat the pan with 1 TBSP of flour and 1 TBSP of cocoa 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. Add in the eggs, vanilla extract or vanilla bean paste 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.