Chocolate Sour Cream Bundt Cake

INGREDIENTS

For the cake:

3/4 cup

Dutch-processed cocoa powder

6 oz

bittersweet chocolate, finely chopped

1 tsp

instant espresso

3/4 cup

boiling water

1 3/4 cups

all-purpose flour

1 tsp

salt

1 tsp

baking soda

1 cup

sour cream, at room temperature

12 tbsp

unsalted butter, at room temperature

2 cups

packed light brown sugar

1 tbsp

vanilla

large eggs, at room temperature

For the glaze:

1/2 cup

heavy cream

2 tsp

corn syrup

4 oz

semisweet chocolate, chopped