• Preheat the oven to 325°F.
• In a large bowl or the bowl of a stand mixer, cream together butter and sugar for 3 minutes or until light and fluffy.
  2 cups granulated sugar, 1 cup salted butter
• Add eggs one at a time, followed by vanilla, mixing until incorporated after each addition.
  4 large eggs, 2 teaspoon pure vanilla extract
• Mix in sour cream until well combined.
  8 oz. sour cream
• Sift in flour, cocoa powder, espresso powder, baking powder, and baking soda. Fold in with a rubber spatula. Mixture should be fully combined, but do not overmix.
  2 cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 ½ teaspoon instant espresso powder, 1 teaspoon baking powder, ¼ teaspoon baking soda
• Carefully pour in boiling water and gently mix to combine (don't splash any onto yourself!). Mix only until the batter is fully combined.
  ¾ cup boiling water
• Spray a 10-12 inch fluted tube or Bundt pan with baking spray, including all crevices. Pour batter into prepared pan. Carefully drop once or twice from an inch or two onto the counter to elmininate air bubbles.
  baking spray
• Bake in preheated oven for 60-70 minutes, or until a toothpick entered into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out on to a wire rack to cool completely.

Chocolate Ganache Glaze

• Heat chopped chocolate and heavy cream in microwave for 20-second intervals until beginning to melt.
  4 oz bittersweet chocolate, ½ cup heavy cream
• Stir to finish melting until smooth.
• Add corn syrup and stir until glossy.
  2 tablespoon light corn syrup
• If desired, allow to cool in the fridge for 15 minutes for a slightly thicker consistency.
• Pour glaze over cooled cake, allow to set, and serve.