• Oven and Pan - Preheat Oven to 350°F / 177°C / Gas Mark 4. Grease and dust an 8-inch (10-cup) bundt pan with soft butter and cocoa powder. Dust off excess.
• Dry ingredients - Combine flour, baking powder, baking soda, and salt. Set aside
  185 g All-purpose flour, ½ tsp Baking soda, 1 tsp Baking powder, 1 tsp Salt
• Wet ingredients - In a large mixing bowl, combine boiling water, cocoa powder, and coffee. Gradually add the oil, followed by the sugar. Combine well until the sugar has almost dissolved. Add the eggs, followed by the vanilla extract and sour cream.
  240 ml Water, 2 tsp Coffee , 80 g Cocoa powder, 120 ml Cooking oil, 400 g Light brown sugar, 3 large Eggs, 2 tsp Vanilla extract, 180 ml Sour cream
• Combine - Add the wet ingredients to the dry ingredients and combine well.
• Bake - Pour batter into the prepared bundt pan. Bake on the center rack for about 60 to 60 minutes or until a skewer inserted into the center comes out clean.
• Cool - Let cool in the pan for 10 minutes. Then, invert onto a cooling rack and cool completely before you glaze.

Chocolate glaze

• Combine - In a microwave-safe bowl or double boiler combine all the chocolate glaze ingredients until smooth. Let cool until thick but still pouring consistency.
  200 g Semi-sweet chocolate, 2 tsp Vanilla extract, 2 tbsp Light corn syrup, 60 ml Fresh whipping cream
• Glaze the bundt- Plce the cake on a cooling rack and gradually pour glaze over the cooled bundt cake. Shake the rack to let excess drip. Leave to set for a few minutes before you cut and serve.