1. Preheat Oven and Prepare Pan:

Preheat your oven to 350°F (175°C).

Grease your bundt pan with melted butter, then dust it with a mixture of flour and cocoa powder to prevent the cake from sticking.

2. Mix Dry Ingredients:

In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking soda, and salt until well combined.

3. Add Wet Ingredients:

To the dry ingredients, add the brewed coffee, oil, and eggs. Whisk thoroughly until the mixture is smooth and uniform.

Fold in the sour cream and vanilla extract, mixing until just combined to keep the batter tender.

4. Bake the Cake:

Pour the batter into the prepared bundt pan, smoothing the top with a spatula.

Bake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached.

Cool the cake in the pan on a wire rack for about 25 minutes, then turn out onto the rack to cool completely.

5. Prepare the Ganache:

Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.

Place the chopped dark chocolate in a heatproof bowl.

Pour the hot cream over the chocolate, letting it sit for 1-2 minutes to melt the chocolate.

Stir until smooth and glossy.

6. Finish with Ganache:

Drizzle or pour the ganache over the cooled cake.

Let the ganache set slightly before slicing and serving the cake.

Serving Suggestions:

Serve slices of the chocolate pound cake on their own or with a dollop of whipped cream, fresh berries, or a dusting of powdered sugar for an extra special touch.

Enjoy your delicious, moist chocolate pound cake!