• Preheat oven to 325 F. Grease and flour a bundt cake pan.
• In a medium bowl, add 2 cups All-Purpose Flour, ¾ cup Cocoa Powder,2 teaspoon Baking Soda, and 1 teaspoon Salt. Whisk together.
• Melt 6 oz Dark Chocolate in a microwave or a double boiler
• In a large mixing bowl or a stand mixer, add 1.5 cups Granulated Sugar and ½ cup Light Brown Sugar to 4 Large Eggs and mix well. When the chocolate is cool enough to touch, mix it into the sugar/egg mixture until just combined. Add ¾ cup Sour Cream, 1 cup Vegetable Oil, and 2 teaspoon Vanilla Extract and ½ cup Strong Coffee to the bowl and mix until just combined.
• Add dry ingredients to wet, one cup at a time, and mix until just combined.
• Bake for 35-40 minutes. The center may be just slightly jiggle as you pull from the oven but it should be cooked through. Test with a toothpick if desired. Place on a cooling rack for 10 minutes before removing the cake from the pan. Cool on a wire rack until room temperature.

Ganache

• Wait until the cake has cooled to make the chocolate ganache. Place ⅔ cup Heavy Cream and 1 teaspoon Vanilla Extract in a small saucepan over medium heat. Once the saucepan is warm, add 2 oz Dark Chocolate. Stir occasionally until smooth and combined - about 2-3 minutes. Don't let it come to a full boil as that is too hot.
• Ganache can be ready to use as a drizzle or you can let it sit at room temperature to cool and thicken to your preference. Refrigerating speeds cooling, but the ganache will not cool evenly. Stir it a few times as it sets in the refrigerator so it remains even and smooth.