Chocolate Sour Cream Pound Cake Recipe

0 Pre-heat oven to 350 F. Grease and dust a 10x5 inch loaf pan with butter/oil and flour.
1 On a medium bowl mix flour, cocoa powder, baking soda and salt; these will be your dry ingredients. Set aside.
2 Over a large mixing bowl, cream on medium-high speed the unsalted butter and sugar for 2 minutes until light and fluffy. Beat in eggs, one by one. Add vanilla and mix.
3 Turn to low speed. Start adding the dry ingredients to the wet ingredients in small amounts, alternating with sour cream, starting and finishing with flour mixture. Scrape with a rubber spatula the bottom and sides of the bowl and mix. Add hot coffee and mix until everything is well combined, but do not over mix.
4 Pour batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted in the middle comes out with just a few crumbs. Let cool for 15 minutes, then carefully, remove from the pan and let cake cool completely over a wire rack.
5 To make the ganache, place the chocolate in a heat-proof bowl and set aside. Heat cream over a small saucepan in medium heat, until just simmering. Do not let the cream boil, or it might be too hot for your chocolate, making it separate or burn. You should heat it until you see simmering bubbles around the edges. Immediately take the cream out of the heat and pour it on top of your chocolate, making sure the chocolate is completely covered with the cream. Cover and let sit for around 7 minutes. Add the corn syrup and then stir until smooth. Let the ganache cool for a few minutes, until reaching a spreadable consistency.
6 You will have to work quickly before the ganache hardens. Spread it on top of the cooled cake, making waves with the back of a spoon.