Preheat the oven to 350F.
In a medium mixing bowl, combine together fresh brewed coffee, unsalted butter and cocoa powder. Whisking until the butter is fully melted and the mixture is smooth. Let it cool down completely for about 10 minutes.
In a large mixing bowl, combine all purpose flour, sugar, baking powder, baking soda and salt. Whisking to combine.
Add the melted chocolate butter into the flour mixture, mix thoroughly until combined.
In another medium mixing bowl, whisk together vanilla extract, eggs and sour cream.
Add egg mixture to flour chocolate mixture and mix with spoon until just blended.
Grease the bundt cake pan with baking spray containing flour. Do not use regular cooking spray.
Pour the batter into a 12 cup bundt cake pan and cook for about 50 minutes or until a toothpick inserted in the middle of the cake came out clean.
Let the cake to cool down for about 15 minutes on a wire rack before un-molding it. You may serve with or without chocolate ganache.
Meanwhile, heat the heavy cream in a small sauce pan over medium heat and bring to a boil. Pour in the chocolate and keep stirring until fully melted. Remove from the heat and let it cool slightly before pouring over the cake.
For individual sized bundt cake pan (6 miniature Bundtlettes), bake for about 20-25 minutes, or until a cake tester comes out clean. Also be sure to fill the pan no more than 3/4 full to avoid overflow.
Inspired by King Arthur Flour.