• Preheat the oven to 350°F. Spray a bundt pan thoroughly and set aside.
• In a large bowl, whisk the flour, cocoa powder, baking powder, baking soda, espresso powder, and salt together. Set aside.
  1 ¾ cups (259g) flour*, ½ cup (42g) unsweetened cocoa powder, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon instant espresso powder, ½ teaspoon fine sea salt
• Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with both sugars until smooth. Add the hot water and vanilla extract and beat to incorporate. Add the dry ingredients and mix on low speed until combined. Add the sour cream and beat to incorporate.
  1 cup (226g) unsalted butter, ¾ cup (150g) granulated sugar, ¼ cup (50g) light brown sugar, ½ cup (120ml) hot water, 2 teaspoons vanilla extract, 1 cup (227g) sour cream
• Transfer the batter to the prepared bundt pan. Bake for 45-48 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool for at least 15 minutes before inverting and transferring to a cooling rack to cool completely.

For the chocolate ganache:

• Place the chocolate chips in a small bowl and set aside.
  1 cup (170g) semisweet chocolate chips
• In a small saucepan, bring the heavy cream to a simmer over medium-low heat. Pour the cream over the chocolate chips and let the mixture sit for 5 minutes without stirring.
  ¾ cup (180ml) heavy whipping cream
• Stir well until the mixture is completely smooth. Drizzle onto the cooled cake.