1-Begin by creaming the 1 cup (227 g) unsalted butter and 2 cups (400 g) granulated sugar until light and fluffy; this step helps create a better rise and texture.

2-Add in the 4 large eggs one at a time, followed by 2 teaspoons (8 g) vanilla extract, mixing well after each to blend smoothly.

3-Mix in the 8 oz. (227 g) sour cream to add moisture and tenderness to the batter.

4-In a separate bowl, sift together the 2 cups (256 g) all-purpose flour, ½ cup (58 g) unsweetened cocoa powder, 1 ½ teaspoons (2 g) instant espresso powder, 1 teaspoon (4 g) baking powder, and ¼ teaspoon (2 g) baking soda.

5-Gradually fold the dry ingredients into the wet mixture, stirring just until combined to avoid overworking the batter.

6-Stir in the ¾ cup (177 g) boiling water last to bloom the cocoa and enhance the deep chocolate flavor.

7-Pour the batter into a thoroughly sprayed 10-12 inch fluted tube or bundt pan, then bake for 60-70 minutes until a toothpick or thermometer shows it’s done.

8-After baking, let the cake cool in the pan before transferring it to a wire rack.

9-For the glaze, heat the ½ cup (119 g) heavy cream and 2 tablespoons (44 g) light corn syrup, then pour over the chopped 4 oz (113 g) bittersweet chocolate; stir until smooth and pour over the cooled cake, allowing it to set.