Preheat your oven to 350°F (175°C). Generously grease a 10–12 cup Bundt pan, making sure to coat every crevice and detail. Lightly dust the pan with cocoa powder, tapping out any excess. Set aside.

In a medium mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined. Breaking up any lumps in the cocoa powder will help create a smooth, even cake batter. Set aside.

In a large mixing bowl, whisk together the granulated sugar, brown sugar, and olive oil until thoroughly combined. Add the eggs, one at a time, whisking after each addition until incorporated.

Next, add the sour cream, sourdough discard, and vanilla extract. Mix until the ingredients are well combined and the batter is smooth.

Gradually add the dry ingredients to the wet ingredients, alternating with the room-temperature coffee. Begin and end with the dry ingredients, gently mixing after each addition.

Continue mixing just until the flour is incorporated and no dry streaks remain. Avoid overmixing, as this can lead to a dense or tough cake. The batter will be thick but pourable.

Pour the chocolate cake batter evenly into the prepared Bundt pan. Use a spatula to smooth the surface, making sure the batter settles into the details of the pan. Gently tap the pan against the countertop a few times to release any large air bubbles.

Place the Bundt pan on the center rack of the preheated oven and bake for 50–60 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean or with a few moist crumbs.

Avoid overbaking, as this can dry out the cake. If the top begins browning too quickly, loosely cover it with aluminum foil toward the end of baking.

Remove the cake from the oven and allow it to cool in the Bundt pan for approximately 15–20 minutes.

Carefully invert the cake onto a wire cooling rack and gently lift away the pan. Allow the cake to cool completely before adding the chocolate ganache. Adding ganache to a warm cake can cause it to become too thin and run off.

While the cake is cooling, finely chop the semisweet and milk chocolate bars into small, evenly sized pieces. Place the chopped chocolate into a medium heatproof mixing bowl.

Pour the heavy whipping cream into a small saucepan and heat over medium-low heat until it begins to gently simmer around the edges. Small bubbles should appear along the sides of the pan, but the cream should not come to a full boil.

Pour the hot heavy cream over the chopped chocolate, making sure all the chocolate is submerged. Allow the mixture to sit undisturbed for approximately 3–5 minutes to soften and melt the chocolate.

Gently stir with a whisk or spatula, starting in the center and working outward, until the chocolate is completely melted and the ganache is smooth and glossy.

Stir in the vanilla extract and a pinch of salt.

Let the chocolate ganache cool at room temperature for approximately 15–30 minutes, stirring occasionally, until it reaches a thick but pourable consistency.

The ganache should flow smoothly over the cake while being thick enough to cling to the sides.

Once the chocolate pound cake has cooled completely, transfer it to a serving platter or cake stand.

Slowly pour the chocolate ganache over the top of the Bundt cake, allowing it to naturally drip down the sides.

Let the ganache set slightly before slicing and serving. Enjoy!