Chocolate Sour Cream Pound Cake with Chocolate Ganache

Preheat oven to 350 degrees Fahrenheit. Prepare a 12-cup bundt cake pan by greasing it and dusting it with cocoa powder. Set aside.
Whisk together flour, cocoa powder, baking powder, baking soda, granulated sugar, brown sugar, and salt in a large mixing bowl. Set aside.
In a medium mixing bowl, mix together eggs, extra-virgin olive oil, vanilla extract, sour cream, and coffee with a hand mixer.
Add the wet ingredients to the dry ingredients and mix together. Scrape the sides of the bowl with a spatula to incorporate all the ingredients.
Pour the cake batter into the bundt pan. Bake for 55 minutes (or 50-60 minutes). This time will vary depending on the oven. Check the cake by sticking a toothpick in the middle of it. If there is still wet batter on the toothpick, it needs to bake longer. If there are moist crumbs on it, it's ready to come out.
Allow the cake to cool in the bundt pan for 10-15 minutes. Then flip the pan on to a wire rack to allow it to cool longer. If you're having trouble releasing the cake from the pan, use a butter knife to gently work around the cake and coax it out. While it cools longer, make the ganache.
Over medium heat on the stove, break the chocolate bars into pieces and add them along with the heavy cream and vanilla extract to the saucepan. Whisk continuously as the chocolate melts and the ganache thickens. Once thick and glossy, remove from heat. Pour over the cake and serve.