• Position an oven rack in the center of the oven and preheat to 350℉. Generously grease the bundt pan with softened butter or coconut oil, ensuring every nook and cranny is coated. Add a tablespoon or two of cocoa powder to a small sifter and gently tap over the greased pan, creating a layer of cocoa powder. Tilt and tap the pan to ensure the cocoa powder coats the entire surface of the pan, then turn upside down over the sink and gently tap out excess cocoa powder.
  
• Over a medium mixing bowl, sift together the 1¾ cups all purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking soda, ½ teaspoon baking powder, and 1 teaspoon kosher salt. Whisk to combine. Set aside.
  
• In a separate large mixing bowl, beat 1½ cups granulated sugar, ½ cup canola oil, 2 large eggs, 1 cup sour cream, and 2 teaspoons vanilla extract using a handheld mixer on medium speed until well combined. Alternatively, use a stand mixer fitted with the paddle attachment.
  
• Slowly add the dry ingredients to the wet ingredients, mixing on low speed or by hand with a spatula until JUST combined. Pour in 1 cup freshly brewed hot coffee and mix again until just combined.
  
• Pour batter into the prepared bundt pan and gently tap on the counter to remove air bubbles.
• Transfer the cake to the oven and bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean with just a few crumbs. Timing will vary based on ovens, so begin checking on your cake after 40 minutes.
• Let the cake cool for 15-20 minutes in the pan, then gently run a spatula down the sides of the cake to ensure they are loosened. Invert the cake onto a wire rack and cool for at least 30 minutes.
  

For the Ganache

• Place 1 cup semi-sweet chocolate chips into a large heat-safe mixing bowl and set aside.
  
• Place ⅔ cup heavy cream in a microwave-safe glass measuring cup and heat for about 90 seconds or until the cream is hot to the touch, but not boiling. If needed, heat an additional 30 seconds.
• Pour the warm cream over the chocolate chips and let sit for 5 minutes. After 5 minutes, whisk until the chocolate is fully melted. Stir in ¼ teaspoon vanilla extract, if using.
• Drizzle the ganache evenly over the top of the cooled cake, allowing some of the ganache to drip down the sides. Let sit up for 10 minutes prior to serving for easier slicing.